As a rule, we don’t eat a lot of bread. We like sammiches an such well enough but we’ve sort of mostly just fallen out of the habit. The most glaringly obvious exception to this are these dangerously delicious little Garlic Crostini.
These are crunchy, mildly salty and garlicky perfection. They rock as an appetizer with Aioli, Hummus, or whatever and we love them in pretty much every soup we make. They also make a fun twist on croutons and go great with Caesar Salad. And, to top it all off, they’re the perfect base for Bruschetta.
We think that the Sourdough Baguette really makes these special so definitely opt for it if you can find it. We get ours at Roth’s, it’s fresh-baked daily and in stock 99% of the time…or so.
•1 Sourdough Baguette
•1 clove of Garlic, peeled but left whole
•Olive Oil
•Kosher Salt
Preheat the oven to 350. Cut the Baguette into 1/2 inch slices (on an angle looks the best) and arrange them on a baking sheet. Cut just a bit off the end of the Garlic clove and rub each Crostini with the cut side of tthe Garlic clove. It really helps to start right at the edge of each slice, the roughness of the crust is a bit like sandpaper and softens up the Garlic a little which helps you get a better coat. Drizzle the Crostini with Olive Oil and sprinkle them with a teensy bit of Kosher Salt. Don’t be too tidy with this part, It’s good to let some of the Oil and Salt fall between the slices. Bake them for 10 minutes.
The real magic happens on the under side of the Crostini as it bakes. All that sloppiness with the Olive Oil an Salt leaves a beautiful golden color and a superb crunch where the bread touched the pan. Seriously, these things are way better than chips and it’s extremely easy to eat a lot of them so plan accordingly.
[...] Goes-With-Everything Garlic Crostini [...]