The Crostini

• 2/3 cup extra-virgin olive oil
• 12 1/4-inch slices good country bread

1. In a large saute pan over a medium flame, warm the olive oil and brown the bread well on both sides, cooking it until it is quite crisp.
2. Let the crostini rest a bit on absorbent paper towels before placing them in a napkin-lined basket.

extravirgin olive oil, country bread

Taken from www.epicurious.com/recipes/food/views/the-crostini-391239 (may not work)