Crostini is a good carrier for spreads or dips, such as the Provencal olive spread, tapenade. Be sure to toast the baguette slices nice and crisp, without burning. You can make these toasts in advance and store in an airtight container for a few days.
- 1 loaf French bread
- 2 tablespoons olive oil
Heat oven to 375°F. Slice bread ¼-inch thick. Using a pastry brush, lightly brush olive oil on both sides of bread slices. Arrange on two baking sheets and bake for about 15 minutes, turning once, until bread is golden, dry and crisp. (Gently squeeze slice between your fingers. If bread is still spongy, it is not fully toasted. Partially toasted bread will turn tough and chewy.) Serve crostini warm or cool to room temperature. These toasts can be made in advance, cooled completely and stored airtight until needed.