Crostoni and Crostini Bagnati

• 4 1/2-inch-thick slices from a loaf of pane rustica or another large, flat loaf of rustic white bread, such as ciabatta; or 8 slices from a batard, or fat baguette, cut on an extreme bias to yield very long slices
• Extra-virgin olive oil, for brushing the bread
• 1 garlic clove
• 4 tablespoons finishing-quality extra-virgin olive oil
• Maldon sea salt or another flaky sea salt, such as fleur de sel

1. Adjust the oven rack to the middle position and preheat the oven to 350F or preheat a sandwich press.
2. Place the bread slices on a baking sheet, brush the tops with olive oil, and bake them for 15 to 20 minutes, until theyre golden brown and crisp.
3. Alternatively, brush both sides of the bread slices with olive oil and toast them in a sandwich press.
4. Remove the crostoni from the oven and rub the oiled sides of the crostoni with the garlic.
5. Drizzle 1 tablespoon of the finishing-quality olive oil over each crostono or 1/2 tablespoon on each crostini, and sprinkle liberally with the sea salt.

rustica, extravirgin olive oil, garlic, finishingquality, salt

Taken from www.epicurious.com/recipes/food/views/crostoni-and-crostini-bagnati-393589 (may not work)