Crispy Italian toasts, crostini are traditionally browned over a wood-burning fire to kiss them with smoke. Less romantic, but easier, we toast them in the oven.
Preheat the oven to 400° F. Cut a French baguette into ¼- to ½-inch-thick slices. Lightly brush olive oil on both sides of each bread slice. Arrange the slices in a single layer on a baking sheet. Bake for about 2 minutes on each side, or until the bread is golden brown but not firm all the way through.
Here are a few simple ideas to get you started:
spread with goat cheese; top with roasted red bell pepper strips and thinly sliced black olives spread with guacamole; top with finely chopped red bell pepper and minced fresh cilantro spread with hummus; top with thin tomato slices spread with basil pesto; top with freshly ground pepper and shredded mozzarella cheese 
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
