Simple Grilled Crostini

Crostini make a dandy side for pastas and all manner of barbecue, and they especially shine with clams, oysters, and mussels, where they soak up the cooking liquid like a delectable sponge. Quality ingredients are essential.

Makes 1 baguette

Takes 20 minutes

• 1 fresh baguette or another loaf of crusty bread, cut into slices about ¾ inch thick
• High-quality extra-virgin olive oil
• Halved garlic clove or tomato, for rubbing (optional)
• Large-grain salt, such as Maldon
• Coarsely ground black pepper
• Parmigiano-Reggiano cheese, grated (optional)

1. Prep. Paint each slice of bread with olive oil. Be generous. Make sure you get it all the way to the edges or they will burn. Alternatively, you can pour oil in a plate and dip the cut side of the bread in it. If you want to amp up the crostini a bit, slice a garlic clove or a tomato in half and rub it all over the surface before grilling. Sprinkle with salt and pepper.

2. Fire up. Heat the grill to medium-high.

3. Cook. Toast the bread slices on their oiled sides only, keeping the lid open and checking often. They can burn in a hurry. Sprinkle with some Parmigiano- Reggiano cheese if you like.

4. Serve. Transfer to a platter. Crostini are best warm, but still mighty good at room temperature.