Garlic and Herb Olive Oil Crostini
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Thin baguette slices are brushed with olive oil, garlic, parsley and thyme, baked at 200 °C until golden and rubbed with a cut garlic clove while hot.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 200 °C.
- 2
Make the herb oil. Mix the oil, grated garlic, parsley, thyme, salt and pepper.
- 3
Brush. Lay the slices on the tray and brush the tops with the herb oil.
- 4
Bake. Bake 8-12 minutes until crisp and golden at the edges.
- 5
Rub with garlic. Rub the hot edges with the cut garlic clove.
- 6
Cool. Cool on a rack and serve plain or topped.
Storage
Keep cooled crostini airtight at room temperature for up to 5 days, or freeze for 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- oven
- large baking tray
- small bowl
- pastry brush
- bread knife
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 147 kcal |
| Protein | 3.5 g |
| Carbohydrate | 16.7 g |
| of which sugars | 1.5 g |
| of which free sugars | 1.4 g |
| Fat | 7.5 g |
| of which saturates | 1.1 g |
| Fibre | 0.8 g |
| Salt | 0.65 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
