Garlic Crostini

Name: Garlic Crostini
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 30 slices, 10 serving(s)
Ingredients: 1/4 cup olive oil, I use a mix of regular and light olive oils; 1 teaspoon garlic, minced; 1 baguette, sliced 1/4-inch - 1/2-inch thick; kosher salt, sprinkling (optional); fresh ground black pepper (optional)

Submitted by Diana 2

"I purchased a box of 'garlic chips' the other day. I arrived home only to discover my four dollar box of bread slices were all broken. It was then that I decided I'd simply make my own...less expensive with better flavour. Crostini are multi-use flavoured and baked thin bread slices. I've used them to float cheese in onion soup, broken into giant croutons for salads, and my favourite...as a base for flavourful spreads and appetizers. Don't discount their use plain, as a crunchy snack either. Recipe #415921 is an easy and tasty spread that goes well with these. I recommend using day old baguettes to make slicing easier."

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photo by littlemafia

Ready In:: 30mins
Ingredients:: 5
Yields:: 30 slices
Serves:: 10

ingredients

Garlic Oil
¹⁄₄ cup olive oil, I use a mix of regular and light olive oils
1 teaspoon garlic, minced
Crostini
1 baguette, sliced 1/4-inch - 1/2-inch thick
kosher salt, sprinkling (optional)
fresh ground black pepper (optional)

directions

Mix olive oil and minced garlic in a heat-proof measuring cup. Microwave at half power for 30 seconds. Set aside.
Note: depending on the size of your baguette, you may have to double the garlic oil ingredients.
Preheat oven to 375*. Line a large baking sheet with parchment paper.
Slice the baguette, on the diagonal, into 1/4" to 1/2" thick slices.
Using a pastry brush lightly wipe both sides of the bread slices with garlic oil. Arrange on the baking sheet.
Sprinkle (one side only), lightly with kosher salt and black pepper (if using).
Bake for 10 minutes. Turn slices over and continue to bake for another 5 - 10 minutes or until golden in colour and crispy. The baking time will depend on the thickness of the slices and the amount of garlic oil used.
Remove from the baking sheet and let cool in a single layer on a cooling rack.
You can use these immediately, or allow to cool completely for storage in an airtight container.

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Reviews

I was too tired to even peel the garlic and I also wanted to try my Recipe #421782. Our garlic crostinis are too thin and hard and my girls cannot enjoy them without me worrying about their little teeth breaking.This was very delicious and it was a perfect snack. Left my camera at my parents',but mine didn't look as pretty as yours.I sliced the baguette one night in advance and they were pretty crooked.So I had crooked garlic crostini.Thanks for sharing!

littlemafia