Crostini (Rustic)

Rustic peasant bread is an excellent choice for crostini - just take care to cut each slice of bread into bite-size pieces. Avoid any bread that is especially dense, like certain whole-grain loaves. A dense bread may not toast well in the oven and could end up tasting slightly stale rather than crisp.

½ loaf rustic bread, cut diagonally into 12¼" thick slices
3 Tbsp. extra-virgin olive oil
coarse sea salt
black pepper, freshly cracked

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

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, 10-15 minutes. Let cool.

Makes 12 servings.

Cook's Note: Crostini can be stored, overnight in an airtight container.