Crostini

Crostini (for canapés, breaking onto soups) and cooked breadcrumbs (for sprinkling onto gratins, macaroni cheese etc).

Slice bread thinly and evenly. If making canapés, cut into mouthful-sized pieces. Place slices on baking tray (not touching each other). Drizzle lightly with olive oil and bake at 160 degrees C (or leave in a cooling oven) until dry and golden. (Prod them with your finger. There should be no “give”). Leave to cool. Store in an airtight container. Whizz briefly in food processor or put in a bag and bash with a rolling pin to make breadcrumbs.

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