Bread, and baguette especially, is best consumed on the day it’s baked. Most of the time I’ll pop loaves of bread in the freezer after a day or two on the counter, but baguette on day two isn’t great for much other than bread crumbs, ribollita, or crostini.
The secret to making really good crostini is very thin slices. Very thin! In order to make that happen, simply pop your bread in the freezer for 15 minutes before trying to slice it with a bread knife, this will allow for a better texture in order to achieve the thinnest of slices.
olive oil for brushing
salt and pepper
Place the baguette in a freezer, 15 minutes before you start this recipe.
Preheat oven to 350 degrees. Remove the chilled baguette and slice as thin as possible.
Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
Bake until golden, checking often and remove the slices that are done, about 7-10 minutes. Let cool on a wire rack. Enjoy.