Crostini

Use these toasted baguette rounds as a base for Crostini with Beef & Horseradish Cream, Crostini with White Bean Purée & Spinach, Crostini with Sautéed Mushrooms, or any other topping you like.

• 16 baguette slices, between 1/4 and 1/2 inch thick (from about 1/2 baguette)
• 2 cloves garlic, cut in half
• 2 to 3 Tbs. extra-virgin olive oil
• Kosher salt

Adjust an oven rack to 6 inches from the broiler and turn the broiler on to high. Rub one side of each bread slice with the garlic and set on a baking sheet lined with aluminum foil. Brush the garlic side with the oil and season with salt. Broil until the bread is browned, 1 to 2 minutes. Flip and broil the other side 1 minute more. Spread with your choice of crostini toppings.