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Rustic Crostini

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


  1. 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.

Cook's Notes

Crostini can be stored, overnight in an airtight container.


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