How to Prep the Bread So Even Italians Will Be Impressed

Choosing and Cutting the Bread:

  • USE: French baguette, ciabatta, or a country loaf. NOT sourdough, as its flavor is too pronounced.

  • CUT: into 1/2-inch slices

  • It’s “skinnier” to cut the bread thin, but if it’s too thin, you’ll get a bagel chip. That said, if you cut them too thick, people will have trouble tasting all the delicious toppings.

Toasting it Right:

  • When you make crostini, you want the bread to be toasty on the outside and soft on the inside. Using the broiler helps us achieve perfection in this department.

  • Place your oven rack on the second from the top rung. Turn the broiler on high, and prepare your other ingredients while your oven heats up, at least 5 minutes.

  • Slice the bread and place it on a baking sheet. Do not use any oil, it will change flavors in the oven and won’t taste fresh anymore.

  • Put the bread in the oven until just golden on both sides. Cooking times will vary depending on the strength of your broiler and how long it was pre-heated. This could take as little as 30 seconds or up to 4 minutes a side.

  • BEWARE: Bread burns fast. DO NOT LEAVE YOUR OVEN UNATTENDED! It’s okay to leave the oven door open a crack while broiling so you can peek in easily. Set a timer on your phone if you’re a forgetful type!

“Garlic-ing” the Bread:

A touch of garlic rubbed on the bread gives a delicious kick to certain crostini and bruschetta. It’s not intended to overpower the other ingredients and would never be used with something as delicately flavored as burrata. Once bread is toasted, rub a peeled garlic clove in a few quick sweeps across the bread. You won’t see the garlic leave its residue, so don’t overdo it. Pick up the bread to smell that the garlic has left its mark. Mmmmm…Now continue preparing your crostini as instructed.

Classroom CornerDebby Alberts