Crostini

Italian for “little toasts,” crostini are a simple yet decadent staple food. They're good for scooping up hummus or a soft cheese dip (think ricotta and pesto); smearing with roasted garlic; topping with prosciutto, arugula and parmesan; or just for crunching alone, like fat, succulent chips.

1 baguette
1 clove garlic
1/3 cup extra virgin olive oil
1/2 tsp coarsley ground black pepper
rosemary salt or kosher salt

Preheat oven to 350F. Press or mince the garlic and combine with the olive oil and black pepper. Slice the baguette into rounds* about 1/4” thick and arrange on a baking sheet. Bake for 10 minutes, or until they are just beginning to get brown. Paint the olive oil mixture on the rounds with a pastry brush, sprinkle with rosemary salt and return them to the oven for 2 minutes.

Cool and store in a jar or zip-top bag. Crostini stay fresh for about a week, but they rarely last that long in our house.

*When I want to be fancy, I slice the bread on the bias, or diagonally. It may look elegant, but they’re harder to dip and much more than a mouthful.