Crostini for Soup

Choose a long loaf without seeds, preferably something hearty, with a chewy crumb.

1/2 baguette or long Italian loaf (6 to 8 ounces) cut into 1/2 inch thick slices
1 large clove garlic, peeled
1/4 cup good-quality extra-virgin olive oil
salt and ground black pepper

Adjust an oven rack to the middle position and heat the oven to 400 degrees. Arrange the bread slices in a single layer on a baking sheet and bake until they are dry and crisp, about 10 minutes, turning them over halfway through baking. While still hot, rub each slice of bread with the raw garlic clove. Liberally drizzle the olive oil over the slices. Sprinkle with salt and pepper. (Crostini are best straight from the oven, but they can be set aside on a plate for several hours).

From The Best Italian Classics

From the editors of Cook’s Illustrated

One thought on “Crostini for Soup

  1. Pingback: Fish in crazy water (Pesce All’Acqua Pazza) « 100 Percent List

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