These homemade Crostini are unbelievably easy to make. Make them several days in advance and keep in an air-tight container until you need them. I mostly use partially cooked baguettes with really long ‘best before’ dates, which makes this a store cupboard recipe. Naturally you can use virtually any other bread – see NOTES.
- A couple of baking trays
- A serrated knife to cut the baguettes
INGREDIENTS: this will make enough crostini to feed a multitude
- Two-pack of partially cooked long life baguettes, cut into 1cm slices. See NOTES
- Olive oil, to drizzle
- Garlic salt
- Paprika (sweet or smoked, according to your personal choice, or whatever you’ve got hanging about)
- Heat the oven to 180º Fan or the equivalent.
- Put the bread slices onto the baking trays in a single layer
- Drizzle over the olive oil, ensuring that each slice gets a drizzle.
- Sprinkle over a little garlic salt over the bread in one tray, and do the same with the paprika on the other tray – this gives you two different flavours.
- Roast at for 5-10 minutes until crisp and pale golden. You’ll need to watch them to make sure they don’t burn.
- Remove from oven and allow to cool completely before storing in an air-tight container.
- It’s perfectly acceptable to try one or two with a scoop of something delicious – for quality control purposes only, of course!
- You can always use 2 or 3 day-old Sourdough or good-quality, stale baguette to make these Crostini.
- I sometimes find it difficult to cut an artisan sourdough thinly enough, but if you’d prefer that, then just follow the recipe as written using your own personal bread choice.
- Link to homemade Tapenade: https://eatingforireland.com/recipe/black-olive-an…ato-tapenade-2
- Link to Homemade chicken Liver pate: https://eatingforireland.com/recipe/my-chicken-liver-pate