Crostini

Crostini are small, thin slices of bread, brushed with olive oil and baked or toasted until crisp all the way through. The name is Italian for "little toasts". They are a base for toppings such as pâté, cheese, beans or vegetables, and are served as a snack or with drinks.

How to do it

1. Use a slim loaf such as a baguette. Day-old bread slices more cleanly.
2. Cut slices about 1 cm (⅜ inch) thick, straight or on a slight angle.
3. Lay them on a baking sheet and brush both sides lightly with olive oil. Sprinkle with salt.
4. Bake at 200°C (400°F) for 8 to 12 minutes, turning once, until crisp and golden brown.
5. Rub with a cut garlic clove while warm, if you like.
6. Let them cool fully on the tray before storing or topping.

How to tell it is done

The slices are golden on both sides and snap when you bend them. They should feel light and dry, not soft in the middle.

How to store it

Plain crostini keep in an airtight container at room temperature for 3 to 5 days. If they soften, crisp them in a hot oven for a few minutes. Add toppings only shortly before serving.

Common mistakes

• Slicing too thick. They stay chewy inside and are hard to bite.
• Too much oil. They turn greasy instead of crisp.
• Storing them while warm. Steam softens them.
• Topping them hours ahead. Wet toppings make them soggy.

In recipes

Crostini are the small, crunchy cousin of bruschetta. Bruschetta is a thick slice of rustic bread grilled so it stays a little soft inside. Crostini are thinner, smaller and crisp right through, so they hold up on a party platter or an antipasto board. Topped crostini are a kind of canapé. Some recipes also use crostini as croutons on top of soup.