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Scott Phillips

Yield: Yields 16 crostini.

Use these toasted baguette rounds as a base for Crostini with Beef & Horseradish Cream, Crostini with White Bean Purée & Spinach, Crostini with Sautéed Mushrooms, or any other topping you like.


  • 16 baguette slices, between 1/4 and 1/2 inch thick (from about 1/2 baguette)
  • 2 cloves garlic, cut in half
  • 2 to 3 Tbs. extra-virgin olive oil
  • Kosher salt


  • Adjust an oven rack to 6 inches from the broiler and turn the broiler on to high. Rub one side of each bread slice with the garlic and set on a baking sheet lined with aluminum foil. Brush the garlic side with the oil and season with salt. Broil until the bread is browned, 1 to 2 minutes. Flip and broil the other side 1 minute more. Spread with your choice of crostini toppings.


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