Cooking Basics: Baguette Toasts
“All sorrows are less with bread. ” Cervantes
Sometimes it's the littlest things in the kitchen that make the biggest impression. I've written about my favorite short-cuts previously, but I didn't include this gem, because making your own toasts isn't really a "short-cut."
No. Buying pre-toasted crackers is a short-cut. What this is, is something EXTRA. However, it is a quick extra, without any recipe and the effort is always a big hit.
You only need two things, a baguette and olive oil!
Begin by making 1/4' slices on the diagonal of the baguette. You can make the slices slightly larger or smaller, but whatever size you slice, BE CONSISTENT!
Arrange the slices on a rimmed cookie sheet and brush with a dab of olive oil. If you want to get fancy, you can crack fresh pepper over the bread. I only do that if I'm serving with a soup or something mild. Generally I want the toasts more plain, but feel free to experiment!
Put the oven on Broil and broil for 60-90 seconds. You may need to rotate the cookie sheet after 30 seconds to make the them brown evenly. (At least that's the case with my broiler!)After the bread has browned on one side, remove the sheet and flip the bread. The back side will only take 30-60 seconds to crisp up. DO NOT LEAVE UNATTENDED!!! If so, this may happen!
Let cool on the sheet, then serve with your favorite dip or soup, which for me is a Sun-Dried Tomato Spread or a Yummy Pantry Chowder!
Easy peasy! Enjoy!