Toasted Bread Crostini-style Croutons

Crostini—toasted rounds of bread ready to be topped with any number of goodies or use to accompany cheese on a cheeseboard. Basically a round crouton that should be crisp to the bite!
We recemt;u served these with savory cheesecakes: Santa Fe Cheesecake & Blue Cheese & Onion Cheesecake.

Crostini-style Croutons
French baguette or long loaves of narrow sourdough bread
Olive oil
Kosher salt & black pepper, if desired (or use herbs)
  1. Preheat oven to 350° (convection heat is ideal but conventional works too)
  2. Thinly slice bread (1/8 to 1/4"). When doing a lot, Barry uses our meat slicer to expedite the task!
  3. Drizzle olive oil on a rimmed baking sheet and use a pastry brush to create a thin layer.
  4. Swipe one side of a slice of bread in oil to lightly cover (not necessary that all of the surface is coated); turn so oiled side is up and dry side is next to oiled pan. Repeat until baking sheet is full but slices are not overlapping.  Sprinkle lightly with salt and pepper if desired.
  5. Put in preheated oven for 8 to 12 minutes -- watch closely. Bread should be crisp through and crisp when eaten. If you wait until it looks golden brown, it may be hard to bite. 
Recipe without photos . . .
Crostini-style Croutons
French baguette or long loaves of narrow sourdough bread
Olive oil
Kosher salt & black pepper, if desired (or use herbs)
  1. Preheat oven to 350° (convection heat is ideal but conventional works too)
  2. Thinly slice bread (1/8 to 1/4"). When doing a lot, Barry uses our meat slicer to expedite the task!
  3. Drizzle olive oil on a rimmed baking sheet and use a pastry brush to create a thin layer.
  4. Swipe one side of a slice of bread in oil to lightly cover (not necessary that all of the surface is coated); turn so oiled side is up and dry side is next to oiled pan. Repeat until baking sheet is full but slices are not overlapping. Sprinkle lightly with salt and pepper if desired.
  5. Put in preheated oven for 8 to 12 minutes -- watch closely. Bread should be crisp through and crisp when eaten. If you wait until it looks golden brown, it may be hard to bite.

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