A super simple vehicle for just about any topping, that can be made a few days ahead of time to lessen your work load the day of your gathering. I don’t ever measure any of the ingredients, you can play around with what works best for you, just remember you can always add more salt and oil, but you can’t take it out.
- baguette: it’s important not to use French bread for this, it’s too soft. The better the baguette, the better the end result. Slice into 1/4″ slices, many baguettes yield about 30-40 pieces.
- oil: a blend of olive and a neutral oil, such as avocado or safflower is best. The amount will vary, I’d start with 1/2 cup, you don’t want them to be too oily, but make sure they all get some oil, a squeeze bottle is a great way to spread the oil around.
- salt and pepper: you can skip the pepper, but I find a pinch is worth it. Start with 1/2 tsp of salt, these are a vehicle for toppings and you don’t want to distract from those.
- preheat oven to 350 degrees
- line a baking sheet, or two with parchment
- options, there are two camps on how to make these, I tend to go with option one
- pour the oil on to the baking sheet and place your sliced bread in a single layer on top on the oil, dust with salt and pepper
- toss bread in a bowl with oil, salt and pepper, lace your sliced bread in a single layer on the baking sheet
- bake 12-20 minutes, maybe a little longer, rotating half way through. I understand that’s a wide range, your oven will really impact how long these take. If you’ve sliced them a little thick I recommend under baking them a little, you’ll want to use them within 24 hours in that case, but it’s easier to eat that way. If the thickness is just right, bake until crispy, but not overly brown.
- Once cooled store in an airtight container for a few days, although I generally find they don’t last that long.