Skip to main content
Epicurious
Cookbooks

Perfect Crostini

By Katie Brown
Image may contain Food and Bread
Perfect CrostiniPaul Whicheloe

Editor's note: This recipe is reprinted with permission from Brown Celebrates: Simple and Spectacular Parties All Year Round. This recipe originally appeared with Brown's <epi:recipelink id="“350623”">Warm Blackberry Chutney</epi:recipelink>.

__

Don't be intimidated by crostini: it's just toast in a tuxedo! This recipe is quick, portable, and requires only a few ingredients.

__

Recipe information

  • Yield

    Serves 8

Ingredients

6 tablespoons olive oil
2 large baguettes
1 teaspoon coarse salt

Preparation

  1. Step 1

    1. Preheat oven to 350 degrees.

    Step 2

    2. Drizzle 2 tablespoons of the olive oil onto a large baking sheet.

    Step 3

    3. Slice baguettes crosswise in 1/2-inch slices and lay slices in a single layer on baking sheet. Drizzle the remaining olive oil over slices. Sprinkle slices evenly with salt and bake until crispy and golden brown, approximately 20-25 minutes.

Image may contain: Human, Person, Brochure, Advertisement, Paper, Flyer, Poster, Plant, Food, and Culinary
Excerpted from the book Katie Brown Celebrates: Simple and Spectacular Parties All Year Round. © 2008 by Katie Brown. Reprinted with permission of Little, Brown and Company, NY. All rights reserved.
TagsItalianEuropeanStarterDinnerVegetarianVeganDairy FreeNut FreeEasy5 Ingredients or FewerQuickRoastCookbooks
Read More
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Dirty Martini Spritz
Attention, martini drinkers and spritz drinkers: Please for a single line.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Spicy Tinned Tuna Tostadas
Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.