The crostini is for the Ricotta with Roasted Cherry Tomatoes on Crostini recipe.
Source: Martha Stewart Living, May 2009
Yield Makes 12
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.
Crostini can be stored, overnight in an airtight container.