The Basics: Buttery Crostini Toasts

BBQ. Cooking & Baking Eqipment Essentials. Half Sheet Pan. Rebecca Gordon Editor-In-Chief Buttermilk LipstickCooking & Baking Essentials

The Technique

Buttery Crostini Toasts

Crispy, petite toasts are the perfect backdrop for an array of exciting flavor combinations. Fresh cheeses, jams, nuts, seasonal fruits & vegetables, pickled favorites & smoky meats kissed with a bit of saucy goodness are an invitation worth accepting on a breezy summer evening. Omit the butter & brush the bread with olive oil if you’ like… toss them on the grill for an equally tasty option.

How To Make Crostini Toasts By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtery Crostini Toasts
makes about 5 to 6 appetizer servings

1 {15-oz} quality baguette, cut into 5/16-inch slices
1/4 cup melted butter

Preheat the oven to 300 degrees. Arrange the bread in a single layer on a half sheet pans. Brush the slices with melted butter. Bake, in batches, 10 minutes. Switch the oven to the broil setting. Place the pan under the broiler. Cook an additional 1 to 2 minutes or until the toasts are lighlty browned. Cool completely. Use as directed in recipe applications.

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{testing notes}

How To Make Buttery Crostini Toasts

Baking the toasts at a lower temperature allows the bread to dry out but remain crisp throughout. Broiling the last few minutes of the bake time lends a lovely golden brown.

Baking Classics. Rustic Batards By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Baking Classics. Rustic Batards By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern SocialsNo. 1

Cut the pieces of bread relatively the same size for even browning once in the oven. Use a pastry brush to swipe butter over the entire surface of each bread slice. 

Baking Classics. Rustic Batards By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern SocialsNo. 2

The key is to bake the toasts long enough to slightly dry the bread but not too long too where they are dry & chewy. Look for lightly browned edges as your cue that the toasts are ready.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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