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Crostini made from one baguette are usually enough to serve 6. To be on a safe side, I like to double the quantity. Crostini can be kept in an air-tight container overnight without losing their crispiness, so the leftovers can be eaten the next day.



Preheat the oven to 375. Center an oven rack.

Generously drizzle the olive oil over the large baking sheet.

Slice the baguette diagonally into about 1/3-inch thick slices. Place the baguette slices, in a single layer, on the baking sheet. Flip the slices over to oil another side. Add more oil if necessary.
Bake the slices for about 8-10 minutes on one side, until the bottom is golden brown. Turn the slices, bake for additional 6-7 minutes, until toasted.

Cool on the baking sheet on a rack.

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