Crostini is a great use for home dried herbs, and is my current favorite snack. Crostini, meaning “little toasts” in Italian, it is easy to make, works great as a use for day old bread, and keeps for up to a week in a plastic bag or glass container. They are also amazing served as appetizers, topped with fresh mozzarella, pate, roast peppers, or anything that strikes your fancy.
Fresh Herb Crostini
1 loaf French bread, cut crosswise into 1/4-inch-thick slices
Extra virgin olive oil
Dry herbs: Any combination you can think of (this batch is simply Rosemary & Thyme)
Salt & Freshly ground black pepper
1. Preheat the oven to 400*F
2. Arrange the bread slices on the baking sheet and generously brush with olive oil.
3. Combine herbs, Salt & Pepper and sprinkle over bread slices.
4. Bake for about 6 minutes, turning the baking sheet around in the oven halfway through the baking time to ensure even browning.
5. Cool Crostini completely before serving.
– Corinna Mantlo