Episode 1 - Turkish Bread Crostini
Turkish Bread Crostini
Whenever I’ve got any slightly stale turkish or french bread I’ll make it into crunchy crostini and keep it in a container in the pantry. It’s so handy to have on hand to serve with a quick dip or topping when friends turn up unexpectedly.
Prep time 5 mins
Cook time 20 mins
Makes 20-30
1 loaf turkish bread
olive oil, to spray or brush
1 tsp flaky salt
½ tsp ground cumin or dried mixed herbs
Preheat oven to 160°C. Line a baking tray with baking paper. Cut turkish bread into 1cm-thick slices. Spray or brush both sides with olive oil, sprinkle with flaky salt and cumin or dried mixed herbs and bake in a single layer until lightly golden and crunchy (about 20 minutes).
Cool and store in an airtight container. Crostini keeps fresh for a couple of weeks and can be refreshed in a 180°C oven for 10 minutes.
