A baguette or cibatta bread
Fresh garlic Extra-virgin olive oil
Sea salt and freshly
ground black pepper
Preheat the oven to 400oF. Cut the baguette on a diagonal into thin slices, about 1/4 to 1/2 inch thick. Place the bread on a rimmed baking sheet in a single layer and brush both sides with the olive oil. Bake until the crostini are crisp and golden, about 7 to 10 minutes per side. but keep an eye on they as they can burn quickly.
Remove from the oven, brush lightly with a clove of fresh garlic, and add a pinch of sea salt and freshly ground pepper.
You can also grill the crostini in the same manner as bruschetta, only the time should be reduced to just a few minutes. I like to grill crostini on a panini maker.
Just brush both sides of the bread with extra-virgin olive oil and grill them for several minutes. The panini maker produces crostini that are golden in color, crisp, with some nice grill marks.
The crostini can be used immediately with your favorite topping or cooled on a wire rack and stored in an airtight container for several days.