Project 27: Crostini from stale buns

Last night, I was trying to save the crostini for a party and I pointed out that they were made from the stale buns that no-one wanted to eat. My son who was hovering close by and raiding the pile of crostini said, “But you upgraded them!” So obviously I need to let you know about these. You can make these with a fresh baguette, but a slightly stale one is just fine as long as you can still slice it up.

They are gone, so no photos. This is the description of the recipe as I remember it from reading it in Julie Van Rosendaal‘s book, Grazing.

Garlic Crostini

Buns or baguette cut into slices about 1cm thick or less
olive oil for brushing
1 clove of garlic cut in half

Brush the baguette slices with olive oil. Toast the baguette slices for about 10 mins at 350 F. Watch them, you only want them to be lightly toasted around the edges. Then the magic step, rub each crostini with the cut garlic clove which seems to add just the right amount of garlicy goodness.

To serve with these crostini, I made some baked feta with tomatoes, from Smitten Kitchen. I used a combination of fresh tomatoes from my garden and some oven dried tomatoes as well as some hardy herbs that survived the snow here (marjoram, chives, mint).

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