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Whenever I’ve got any slightly stale turkish or french bread I’ll make it into crunchy crostini and keep it in a container in the pantry. It’s so handy to have on hand to serve with a quick dip or topping when friends turn up unexpectedly.
Preheat oven to 160°C. Line a baking tray with baking paper. Cut turkish bread into 1cm-thick slices. Spray or brush both sides with olive oil, sprinkle with flaky salt and cumin or dried mixed herbs and bake in a single layer until lightly golden and crunchy (about 20 minutes).
Cool and store in an airtight container. Crostini keeps fresh for a couple of weeks and can be refreshed in a 180°C oven for 10 minutes.
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