Chef Mark McEwan shows us his base crostini recipe for a variety of mixed toppings with powerful flavours.
1/2 slender ciabatta, cut 1/2 inch slices
2 tbsp olive oil
to taste sea salt and pepper
- Preheat broiler.
- Arrange the ciabatta on a baking sheet, sprinkle with half the olive oil, and season with salt and pepper.
- Broil until crisp and golden. Turn and repeat.
You can make these ahead and store for a day or so in an airtight container — but not in humid weather.