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My Crostini

I make sourdough French bread that is nice and heavy--like we used to buy before that cotton-y fluff became popular. Mine has substance. I often bake baguette size loaves and then make crostini.





List of Ingredients



• 1-2 baguettes (or other long thin loaves)
  
• Garlic
  
• Toppings:
  
• Marinated roasted peppers
  
• Dried tomatoes in olive oil
  
• Pesto
  
• Anchovy butter
  
• Assorted cheeses
  
• Pepperoni
  
• Cream or goat cheese with various herbs
  
• Caponata
  
• Etc., etc., etc.
  






Instructions



1. Slice bread into 1/4" rounds. Bake at 350 degrees about 12 minutes until crisp and browned.
   
2. Brush quickly with olive oil. Take a peeled clove of garlic and scrape across each slice of toast.
   






Final Comments


Toppings for these are limited only by the cook's imagination. We like those mentioned above. Almost any dip or spread in this section will do nicely.