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Basics: Garlic Rubbed Crostini Recipe

I know. Toast. Big cry.

Anyone can do it.

This can hardly be called a recipe; The method is more convenient.

But this blog started as a family cookbook for my kids, and this year I've been finding the basics on this blog from time to time and making separate posts for them.

Crostini , as they are called in Italian, or toast or croutes , as they are called in France, are just small slices of bread toasted in the oven. They can be plain or drizzled with olive oil as I did here. They are the building blocks of many small fillings.

Start with a long baguette of good artisan bread . Cut the baguette diagonally into 1/4-inch-thick slices, brush one side lightly with good olive oil, and toast in a 400-degree oven for 7 to 12 minutes or until golden brown.

As is

Take one or two cloves of garlic, peel them and cut them in half, and when the croutons come out of the oven, quickly rub half the cut garlic clove on the olive oil side of each piece. Not much, just one or two swipes of light. You want garlic essence, not a strong crescendo.

Let the toast cool slightly and then add your favorite toppings, such as graham crackers. Or grate some cheese over it as I did in this post , perhaps add a little coarse sea salt, and return it to the oven until the cheese melts.

Boil it in soup, then serve it with the soup. Serve with your favorite pate or tapenade . They made a giant leap over coconuts from the box.
Grated garlic crostini
1 long handmade baguette, preferably with natural sourdough
Olive oil is good for cleaning teeth
1 or 2 garlic cloves, peeled and cut in half

to prepare:
Preheat the oven to 400 degrees.
Line a large baking tray with baking paper.
Cut the baguette diagonally into thin slices (no more than 1/4 inch).
Pour the olive oil into a bowl and, using a pastry brush (I keep one specially for this purpose), brush a little oil on one side of each slice of bread and place it on the baking sheet.
Grill the slices in the oven for 7-12 minutes, being careful not to burn them, until they are golden brown. It will be crispy.
Remove the pan from the oven and, working quickly, brush one side of each toast with olive oil and minced garlic. Be careful, it will be very hot.
Once your crostini are ready, you can serve them immediately or let them cool completely and place them in a Ziploc freezer to store for a few days on the counter or months in the freezer.

It's very simple. This is very good.

~ Lest you think I'm going crazy in the kitchen, most people know croutons as small pieces of toasted bread added to salads. Toast is simply a small piece of toasted bread that can be cut into cubes or slices. It comes from the French word crute , meaning "crust." To make it easier, just call them Crostini.
~ I keep my pastry brush separate from my pastry brushes specifically for brushing things with olive oil. The brush can be easily cleaned by soaking it in a bowl of warm, soapy water, waiting a few minutes, then rinsing it with warm water. Remove as much water as possible with a towel and let the brush air dry before storing it. This is not a problem for the product, but Dawn dish soap is perfect for this task because it removes the oil quickly.

Similar recipes you can try from Christina Cox:
Simple chicken liver pie
Chicken liver pate on toasted garlic bread
Sundried tomatoes, kalamata, almonds

Crostini recipes from other food bloggers:
Espresso Bleeding Best Crostini Recipe
Olive Crostini from Simple Recipes
Kitchen in Love Crostini with Artichokes and Olive Oil
Beet greens on white toast over steamed rice

Copyright © 2005-2011 Christine Cox. All rights reserved

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