So as simple as it may seem, crostini always was that item I had difficulties making…as a matter of fact, every time I would TA for school and crostini’s were needed, I’d offer to do anything else before volunteering to make them.
That was until last night when I had a catering job to do and I suggested bruschetta (I had to make bruschetta as the heirloom tomatoes from our local farmers market were too amazing) and I knew my client would love them!
I have overcome my fear of making crostini and hope you enjoy the simplicity of this recipe….look out for the bruschetta recipe that will follow 
Also 1 baguette does 42 slices (my loaf did anyways).
Here they are sliced and ready for the oil and parmesan cheese
Here is the before baked and after baked
and here is the final product with bruschetta on top…yummy!
Ingredients
- 1 Baguette loaf (I used La Brea Bakery)
- 1/4 cup Olive oil, or more if needed
- Salt & pepper to taste
- 1/4 cup Parmesan Cheese (or more if you like it)
Directions
- Preheat your oven to 400 degrees.
- While your oven is preheating, slice your bread in 1/4" slices...it is important to cut all the bread the same thickness as it will cook the same in the oven.
- Brush on your olive oil, season with salt and pepper and lightly add your Parmesan cheese. Bake for 5-8 min, depending on your oven. I did 8 minutes but I knew I was adding a liquid topping and I didn't want them too soft as I didn't want the liquid from the tomatoes to bleed through.
- Remove from the oven to cool. You can store them in a plastic bag and use at another time if needed.
If you liked that post, then try these...
Amazing Garlic Bread...my way! by Patty on February 3rd, 2013
Baked Brie Cheese Appetizer with Rosemary/Garlic/Lemon Zest by Patty on February 5th, 2013
Delish easy kids were begging for more!
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