Serve these popular French-style hors d'oeuvres on a platter that may also include olives, cornichons, and chicken liver pate.
Preheat oven to 375 degrees. Slice crusts off bread, and cut each slice into quarters, to form four triangles. Place in a single layer on a rimmed baking sheet; toast in oven until bread is golden and beginning to crisp, about 15 minutes, turning once. Transfer to a wire rack; let cool slightly.
