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Recipe

Crostini

ByTony Rosenfeld Fine Cooking Issue 61
Scott Phillips

Yield:Yields 16 crostini.

Use these toasted baguette rounds as a base forCrostini with Beef & Horseradish Cream,Crostini with White Bean Purée & Spinach,Crostini with Sautéed Mushrooms, or any other topping you like.

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  • 16 baguette slices, between 1/4 and 1/2 inch thick (from about 1/2 baguette)
  • 2 cloves garlic, cut in half
  • 2 to 3 Tbs. extra-virgin olive oil
  • Kosher salt

Preparation

  • Adjust an oven rack to 6 inches from the broiler and turn the broiler on to high. Rub one side of each bread slice with the garlic and set on a baking sheet lined with aluminum foil. Brush the garlic side with the oil and season with salt. Broil until the bread is browned, 1 to 2 minutes. Flip and broil the other side 1 minute more. Spread with your choice of crostini toppings.
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Reviews (3 reviews)

  • User avater
    RobertMRatcliff| 02/05/2019

    garlic breads are my favourite..

  • User avater
    BonnieJLucas| 02/05/2019

    Very tasty

  • User avater
    RuthSAllen| 11/22/2018

    Thanks for sharing this post!

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