Step 1

Preheat oven to 425 degrees. Cut loaf of bread into slices 1/3 to 1/2-inch thick. I use my finger as an approximate measurement - somewhere between pinky-width and index-finger-width is a good thickness for a slice for me (I have smallish hands). For smaller slices, cut in straight slices; for larger slices, cut diagonally.

Step 2

Lay out slices on a large baking sheet and brush both sides with olive oil. Sprinkle lightly on one side with course kosher salt.

Step 3

Bake for 6-8 minutes. Outsides should be crispy but inside should still have some chew. The center should have a little spring to it when you push down.

Step 4

Serve with a cheese board, dip, or tomato or French onion soup, or top with your favorite crostini toppings.

Step 5

To store: Wait until cool, then store for up to several days in an airtight ziplock baggie at room temperature. Crostini will soften if you seal it while still warm or taste stale if you refrigerate it.

Step 6

To make ahead and freeze: Cut and oil slices, then freeze, storing in a zip-top freezer bag. Preheat oven, sprinkle crostini with salt, and bake as if preparing from fresh.