Crostini are very versatile; there are seemingly infinite different toppings you can put on them. I like to cook these until they are lightly golden and still a bit soft in the centre. Always makes it easier to bite into it and not have it shatter. It’s never a good thing to have your food all over the front of your shirt. My Zias would surely ask me to take my messy shirt off so to wash it for me!
Half a baguette, sliced into about 1/2 inch (1 cm) thick slices
Brush baguette slices with oil and place on baking sheet.
Toast for about 5 minutes minutes or until they are light golden. Sprinkle with salt and pepper. Set aside.
Makes 20 crostini.