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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel


November 24th, 2008 · No Comments · Brunch, Dinner, Holiday, Low-Calorie, Lunch, Side Dishes, Snack, Vegetarian


Have a good quality, serrated knife/bread knife that is at least 12 inches long. Set aside a cookie sheet brushed with olive oil.

Have either salt or Parmasean cheese ready to sprinkle and freshly chopped herbs (optional) for seasoning.  Do not use salt and parmasean or your crostini will be to salty.

Use day-old baguette, Ficelle or Ciabatta.  If large or medium baguette or Ciabatta, slice on the bias.  If the bread is Ficelle, slice diagonally for more surface.  Slices should not exceed ¼ inch in thickness.

Once you have sliced the bread, spread it out on the cookie sheet and drizzle with extra virgin olive oil.  Then sprinkle with cheese or salt and herbs.

Bake at 375 for 7 to 9 minutes or until light golden brown.

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