The Ciabatta Crostini Recipe Don't waste day-old ciabatta; slice it and bake the slices to make crostini, which will keep for days and can be used for snacks, canapés, or croutons.
1 loaf day-old ciabatta bread, olive oil
For the toppings:
1⁄2 cup arugula pesto, or 4oz (100g) roasted red
peppers, sliced and mixed with chopped basil,
or 1⁄2 cup black olive tapenade topped with
4oz (100g) goat cheese
1 Preheat the oven to 425°F (220°C). Slice the ciabatta into 1⁄2in (1cm) slices. Brush the tops with olive oil.
2 Bake them on the top rack for 10 minutes, turning them after 5 minutes. Remove from the oven and cool on a wire rack.
3 Once cooled, top with any of the three suggested toppings, just before serving. If using the tapenade and goat cheese topping, briefly grill before serving.
The baked, unadorned crostini will keep in an airtight container for 3 days. Add the topping just before serving.