You may also like
Categories:Viewed: 41 - Published at: 6 years ago
Ingredients
- 4 1/2-inch-thick slices from a loaf of pane rustica or another large, flat loaf of rustic white bread, such as ciabatta; or 8 slices from a batard, or fat baguette, cut on an extreme bias to yield very long slices
- Extra-virgin olive oil, for brushing the bread
- 1 garlic clove
- 4 tablespoons finishing-quality extra-virgin olive oil
- Maldon sea salt or another flaky sea salt, such as fleur de sel
Method
- Adjust the oven rack to the middle position and preheat the oven to 350F or preheat a sandwich press.
- Place the bread slices on a baking sheet, brush the tops with olive oil, and bake them for 15 to 20 minutes, until theyre golden brown and crisp.
- Alternatively, brush both sides of the bread slices with olive oil and toast them in a sandwich press.
- Remove the crostoni from the oven and rub the oiled sides of the crostoni with the garlic.
- Drizzle 1 tablespoon of the finishing-quality olive oil over each crostono or 1/2 tablespoon on each crostini, and sprinkle liberally with the sea salt.
