Quick Crostini

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These toasts can be made one to two days in advance and stored in an airtight container. Use them when making our Olive Tapenade and Goat Cheese Crostini and Chickpea Pimiento Crostini.

Martha Stewart Living, December/January 1999

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Yield:

Makes 30 to 35

Ingredients

1 five- to six-ounce baguette, sliced on the diagonal, 1/4 inch thick
2 tablespoons olive oil

Directions

Step 1
Heat oven to 350 degrees. Brush each bread slice lightly on both sides with olive oil. Place on a baking sheet; toast until lightly golden, 5 to 6 minutes on each side. Remove from oven, and transfer to a wire rack to cool.

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