Crostini Toasts with Toasted Seeds
These delicious toasts will have you using up not-so-fresh bread that’s lying around - and make a fancy appetizer for your guests! They are the perfect base for creamy labne, cheeses or any type of savoury spread.
Equipment
- Oven
- Sheet Pan
- Oven
- Large mixing bowl
Ingredients
- 1 batch Toasted Seed Mix
- 1 loaf day old bread ciabatta, sourdough or baguette
- 1 cup olive oil or less!
Instructions
- Cut the bread into thin slices. You can freeze the bread for 10 minutes - which will help you to cut it as thin as possible. Use a serrated bread knife!
- Mix the sliced pieces of bread with some of the Toasted Seed Mix, and a glub of olive oil. How much olive oil & seed mix is up to you, the more you can get the seeds to stick the better!
- Preheat oven to 300°F / 150°C, and line the largest sheet pan you have with parchment paper.
- Arrange the seed & olive oil covered bread slices on the pan, fitting as many as you can.
- Bake for around 5-8 minutes on each side. You have to keep an eye on them, and turn them so that they toast/brown evenly without burning!
- Allow to cool on a cooling rack. Store in an airtight container.
Notes
These toasts stay good for about a week in an airtight container. I store them in large jars or ziplock bags. But usually they are devoured in about 2 days. I suggest you make a big batch while you're at it!