Olive-Oil Toasts

Olive-Oil-Fried Toasts
Photo: Nico Schinco
Total Time:
15 mins
4 to 6 Serves

Once you try them, you'll be making these two-ingredient toasts all the time. They're the perfect snack for your next apertivo hour or anytime you want a crispy, crunchy base for toppings savory or sweet, from creamy spreadable cheeses like ricotta with honey to salami and firm, salty cheeses like Manchego. Simply fry slices of rustic sourdough or ciabatta in olive oil, then season with flaky salt.


  • Extra-virgin olive oil

  • Rustic sourdough or ciabatta bread, cut into 8-to-10 (3/4”-thick) slices

  • Flaky sea salt


  1. Fill a large heavy skillet with about 1/2 inch of oil. Heat over medium until a breadcrumb sizzles when you drop it in. Working in batches, fry slices of bread, flipping once, until golden brown and crisp on both sides, 1 to 2 minutes a side. Transfer to paper towels to drain, then season with flaky sea salt.

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