This is the base of so many hors d'oeuvres or the topping for other dishes (think mac & cheese or onion soup). We make these every time we have a left over baguette...and they keep in an airtight container for a long time.
Servings: 8
1 Good Quality Seeded Baguette (it's better if it's a day old)
Olive Oil
Freshly Ground Sea Salt & Pepper
- Preheat the oven to 500°
- Cut bread into 1/4" thick slices.
- Lay them out on a non-stick baking sheet.
- Spray generously with olive oil and grind on salt and pepper.
- Bake for 5 mins., or until nicely browned.
- Store in an airtight container.
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