Friday, February 5, 2010

French Bread Crostini

Makes about 30 or so crostini

These are such a great base for just about any sort of hors d’oeuvre. Be warned, you’ll see them on here again and again. They’re really tasty served alongside any kind of dip too.


1/2 loaf French bread
1 stick butter, melted
flaky sea salt, as needed

Preheat an oven to 350°F. Angling a serrated knife directly across the loaf (to make round-ish crostini), or at a slight angle (to make longer, more oval-like crostini), and using a sawing motion, slice the bread into eighth-inch slices. Arrange these slices on a parchment paper-lined baking sheet. Brush the top of each slice with a generous amount of melted butter. Flip the slices over and brush the opposite sides with butter too. Sprinkle evenly with a generous amount of flaky sea salt.

Bake until golden and crispy on top, about 10 to 20 minutes. Flip over each crostini, return to oven, and bake until the opposite side too is golden and crispy, about five minutes. Remove from oven, and allow to cool to room temperature.

Can be stored in an airtight container for about half a day. Any longer and they’ll become stale.




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