Application Guide

The baguette shape is perfect for slicing and baking into little toasts to be used in place
of crackers. Use fresh or day-old bread.
Twenty
1
/
4
- to
1
/
2
-inch-thick slices Classic Baguette or
Pain de Paris
1
/
3
cup extra-virgin olive oil or olive oil cooking spray
Preheat the oven to 400°F. Arrange the bread on a baking sheet lined with parchment
paper. Brush or spray both sides lightly with olive oil. Bake until lightly toasted, about
5 minutes. Let cool and serve immediately or store in an airtight container.
Lowfat Garlic Crostini
Makes 24 large crostini, serves 8
This is a convenient alternative to brushing oil or butter on the croutons.
6 slices country bread, quartered diagonally, to make 24
pieces
2 cloves garlic, peeled
Olive oil cooking spray
Preheat the oven to 400°F. Place the bread pieces in a single layer on a baking sheet.
Bake for 5 minutes, or until lightly toasted. Remove from the oven and rub the toasted
side lightly with a clove of garlic; it will be absorbed as you rub. Spray each toast with
some cooking spray. Return to the oven and bake for an additional 3 minutes. Serve
immediately or at room temperature within a few hours.
Appetizer Bread Cups
Makes 48 appetizer shells
Bread pressed into small muffin cups and baked until crisp makes the perfect bite-sized
containers for fillings like ratatouille, cold chicken liver mousse, goat cheese and fresh
herbs, or chopped, marinated, roasted red peppers. You will need four muffin tins with
1
1
/
2
-inch cups to bake these all at once. Or you can bake them in batches.
Twelve
1
/
4
-inch-thick slices homemade bread, crusts re-
moved
1
/
2
cup olive oil or nut oil
Preheat the oven to 400°F.
Using a rolling pin on a clean work surface, roll and press each slice of bread until
flat. Cut each slice into quarters and trim each quarter-slice to make it an even
square, or use a 3-inch decorative cutter (scalloped edges look nice) to cut the
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