Thursday, January 10, 2008
1-2 thin baguette(s) or even better, if available, 1-2 ficelles
on an exaggerated diagonal to make long oval pieces. Brush the bread slices on both sides with:
OR a mixture of:
½ c olive oil
1 t garlic powder and/or
I T rosemary
Arrange in a single layer on a baking sheet(s) and bake until the tops begin to turn a golden brown, about 10-15 minutes. Turn the slices of bread over and bake for 5 to 10 minutes longer, until evenly browned. Allow toasts to cool completely before serving/storing.
Good with Artichoke Pesto or Eggplant Caviar and Sun Dried Tomatoes as well as goat cheese. A basket of crostini with 2-3 toppings makes a great party hors d'oeuvre.