This crostini is for the Ricotta with Roasted Cherry Tomatoes on Crostini recipe.
- Yield: Makes 12
Source: Martha Stewart Living, May 2009
- 1/2 loaf rustic bread, cut diagonally into 12 1/4-inch-thick slices
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
Preheat oven to 400 degrees. Brush bread with oil on 1 side. Season with salt and pepper. Arrange bread in a single layer on a baking sheet. Bake until edges begin to brown, 10 to 15 minutes. Let cool.