From EatingWell: November/December 1992
These crispy crostini can be made up to a week ahead—perfect to have on hand for the holidays when guests stop by at short notice. For a delicious appetizer, spread with Sun-Dried Tomato Pesto and top with chopped olives.
- 1 16-inch-long 1 16-inch-long baguette
- Preheat oven to 350°F. Cut bread into 1/3-inch-thick slices. Arrange the bread slices on a baking sheet. Set another baking sheet over top of the bread and bake for 15 minutes.
- Turn bread over, cover with the baking sheet and bake until golden, about 15 minutes longer. Let cool.
Tips & Notes
- Make Ahead Tip: Store in an airtight container for up to 1 week.
Per crostini: 14 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 3 g carbohydrates; 1 g protein; 1 g fiber; 27 mg sodium; 0 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1/2 starch
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- Type of Dish
- Ease of Preparation
- Total Time
- 45 minutes or less
- 8 or more
- Preparation/ Technique
- November/December 1992