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“Crostini” means “little crusts” (ie. “little toasts”) in Italian and that’s exactly what they are: Thin, small slices of bread, brushed with olive oil, sprinkled with salt, toasted until crisp and then piled with toppings or used for for dunking.Rubbing with garlic is optional - but it really does add that special touch!See in post for ideas for toppings and other dishes ideal for serving with crostini.
View original recipe on recipetineats.comSmall crostini (for canapes) - slice bread 0.5cm / 1/4-inch thick on the diagonal.
Large crostini (for serving on the side of dishes) - Cut on a diagonal, 1cm / 1/3" thick.
Preheat oven (all types):- Small crostini to 160°C/325°F- Large crostini to 180°C/350°F
Brush olive oil lightly on bread, sprinkle with a bit of salt. Flip and repeat. Bake 10 minutes, turning halfway, or until fully crispy.
Rub bread lightly on one side with cut face of garlic. Use warm if serving with a dish, or cool if piling on toppings.
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