Step 1

Preheat the oven to 400˚F. Line a sheet pan, if desired, with parchment paper for easy clean-up.

Step 2

Slice the baguette into ¼-½-inch slices. If you would like larger (longer) crostini, slice the bread on the diagonal. You should get right around 24 slices.

Step 3

Place the slices on the prepared sheet pan in a single layer then lightly brush both sides of the slices with olive oil. Sprinkle lightly with salt and freshly ground black pepper (optional).

Step 4

Bake the crostini until golden and crisp.

Step 5

Serve and enjoy!

Step 6

Crostini will keep well in an airtight container for a week to 10 days. If crostini lose some of their crispness, you can reheat them (again in a single layer on a sheet pan) for 4-6 minutes at 350˚F.

Step 7

Crostini are also delicious when prepared on the grill as they get a slight smoky flavor. To grill crostini, place the oiled slices directly on the grill and turn with a tongs when the underside is golden. I like to slice my crostini on a long angle when grilling so they are larger and don’t slip through the grates.

Step 8

Grilled crostini are delicious served warm for appetizers, as an accompaniment to soups and salads and as a dinner bread.