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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.
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