The difference between crostoni and crostini is that crostoni are big and crostini are small. Here, both are bathed in olive oil. We use them when we want the bread to be part of the flavor of the dish, not just a vehicle for other flavors. If you have a sandwich press, you can use it to toast these instead of toasting them in the oven.
Recipe information
Yield
makes 4 long crostoni or 8 smaller crostini
Ingredients
Preparation
Step 1
Adjust the oven rack to the middle position and preheat the oven to 350°F or preheat a sandwich press.
Step 2
Place the bread slices on a baking sheet, brush the tops with olive oil, and bake them for 15 to 20 minutes, until they’re golden brown and crisp. Alternatively, brush both sides of the bread slices with olive oil and toast them in a sandwich press. Remove the crostoni from the oven and rub the oiled sides of the crostoni with the garlic. Drizzle 1 tablespoon of the finishing-quality olive oil over each crostono or 1/2 tablespoon on each crostini, and sprinkle liberally with the sea salt.
