Crunchy Crostini With Rosemary & Fleur de Sel
When I am at the supermarket, I cannot stop myself from grabbing a baguette from the baguette stand. Just the smell makes me want to break it in two and start eating, especially when it just came out of the oven. It's a part of what I buy whether I need it or not. But I always find a need for it anyway, starting from the time I close the car doors. I love munching on them in the car and I do leave a big trail of crumbs everywhere. I can't help it. I love that loaf of French bread!
I was told by a French friend that a good baguette should still be soft after a day. Ours in Italy harden up after a day so it means that the ones I buy at the supermarkets are not that great. But I like them anyway so I find myself immersed in carbo diet the whole day to finish the whole loaf but there are also times when there are leftovers. Then I found a good way to revive them. After a day, when they are not as good as they were the day before, I make these baked crunchy slices brushed with truffle oil or extra virgin olive oil (whichever of the two you have at the moment), some chopped fresh rosemary and fleur de sel or sea salt.
I got this idea from the bite-sized baked crunchy crostini snacks that my kids like buying. They are so simple and healthy that making them at home with leftover bread didn't require so much from me in creating these snacks for them. They just prefer extra virgin olive oil over truffle oil because they think that truffles smell awful. Plain ones with just oil and salt are also good.
Buon appetito!
Crunchy Crostini With Rosemary & Fleur de Sel
Ingredients:
Makes 30 slices
- 1 whole baguette, sliced
- extra virgin olive oil (or truffle oil)
- fresh rosemary, needles finely chopped
- fleur de sel (or sea salt)
Directions:
- Brush each baguette slice with extra virgin olive oil. Sprinkle with chopped rosemary and fleur de sel (can be replaced with sea salt).
- Place the baguette slices side by side with oiled side up on a baking pan and bake at a pre-heated oven at 200°C for 10 minutes or until they become brownish and crunchy.
- If not eating immediately, conserve in an airtight container for a maximum of 3 days.