Pre-heat oven to 350F
1 -26″ long Sourdough baguette sliced into 1/4″ slices
3/4 cups extra virgin olive oil
1 tablespoon garlic salt and onion salt
1 tablespoon of finely chopped fresh rosemary (optional)
Place the olive oil, garlic and onion salt, and rosemary if using in a small glass bowl and whisk together well
Place the crostini slices in a row on a baking sheet
Use a pastry brush to brush both sides of the bread
You will have to whisk the oil together again when you turn the bread over. Most of the garlic and onion salt most likely will sink to the bottom
Place the baking rack in the middle of the oven. Add the baking sheet and bake for approximately 30 minutes. Check in fifteen minutes to make sure they are baking up golden and not turning too fast.
It may take a bit longer to bake in the oven. Everyone’s oven is different. So they should end up looking like the photo
They will be super crunchy especially after they sit and cool. However, I cheat and eat some right out of the oven! They’re SO good!
“BRUSCHETTA AND CROSTINI APPETIZER”
MAKES APPROXIMATELY 12-16 SERVINGS
8 ORGANIC Roma tomatoes
1/3 cup of extra virgin olive oil
3 garlic cloves, peeled and smashed
2 tablespoons of Italian parsley chopped coarsely
1 teaspoon of kosher salt
Mark the Roma tomatoes on the top with an X using a paring knife
Drop them into boiling water for 45 seconds
Rinse under cool water and remove the skins, discard
Slice open the tomatoes from top to bottom and remove the seeds
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