Crostini

Crostini (pronounced kroh-STEEN-nee) translates to “little toasts,” and comes from the Latin word crusta, meaning crust. These slices, very popular in Tuscany, are usually baked, and rubbed with oil before toasting them.

Makes 20 pieces | Prep time: 10 minutes | Start to finish: 20 minutes

20 slices thin Italian bread, ¹/₂-inch thick and 2x3 inches in size

¹/₃ cup olive oil

1 garlic clove, halved

1. Preheat the oven to 375°F, and line a baking sheet with heavy-duty aluminum foil.

2. Brush both sides of bread slices with olive oil, and arrange bread on the prepared baking sheet. Bake until bread is beginning to brown, about 5 to 6 minutes.

3. Remove bread from the oven, and rub one side of toasts with cut surface of garlic clove.

Note: The toasts can be prepared up to 2 days in advance and kept at room temperature in an airtight container.

Variation:

 Substitute melted unsalted butter for the olive oil.

While making the toasts in advance is a great boon for home cooks without the number of hands available to do the job in a restaurant kitchen, you really want to make sure they’re not soggy. If it’s been humid, and your toasts are less than crisp, reheat them in a 350°F oven for 3 to 4 minutes.