- 1 Baguette plain or seeded
- 2 tablespoon Olive Oil more if needed
- Pinch Flaked Sea Salt optional
Preheat oven to 400° F.
Slice baguette on the diagonal into ¼ inch slices (thinner if you can). Place in a single layer on a sheet pan.
Drizzle with extra virgin olive oil, then sprinkle with flaked sea salt if using..(a little salt goes a long way here). With flat hands rub the crostini around on the baking sheet to ensure the oil coats the bottom of the bread.
Place on middle rack of oven and cook for 5 minutes.
Remove from oven and flip crostini over, let sit for 5 minutes at room temperature and then place back in oven for another 4-5 minutes. (Second cooking time may vary depending on oven)
Remove from oven and let sit for 5 minutes or until cool. Prepare in batches as needed.
Store in air tight containers for up to 14 days.
*Slice the baguette into thin slices. If sliced too thick, the crostini may get too hard.
*Use fresh bread, stale bread will crumble apart when trying to slice it thin.
*Resting between cooking time is KEY for light and flaky toasts.
*Cook batches for best results.
*Be sure the crostinis are cooled completely before storing. If still warm when storing, steam is created and will create a hard toast instead of a light and flaky.
Serving: 6toasts | Calories: 56kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 150mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Calcium: 23mg | Iron: 1mg