The difference between crostoni and crostini is that crostoni are big and crostini are small. Here, both are bathed in olive oil. We use them when we want the bread to be part of the flavor of the dish, not just a vehicle for other flavors. If you have a sandwich press, you can use it to toast these instead of toasting them in the oven.

　　

Ingredients

makes 4 long crostoni or 8 smaller crostini

　　4 1/2-inch-thick slices from a loaf of pane rustica or another large, flat loaf of rustic white bread, such as ciabatta; or 8 slices from a bâtard, or fat baguette, cut on an extreme bias to yield very long slices

　　Extra-virgin olive oil, for brushing the bread

　　1 garlic clove

　　4 tablespoons finishing-quality extra-virgin olive oil

　　Maldon sea salt or another flaky sea salt, such as fleur de sel

　　

Step 1

Adjust the oven rack to the middle position and preheat the oven to 350°F or preheat a sandwich press.

　　

Step 2

Place the bread slices on a baking sheet, brush the tops with olive oil, and bake them for 15 to 20 minutes, until they’re golden brown and crisp. Alternatively, brush both sides of the bread slices with olive oil and toast them in a sandwich press. Remove the crostoni from the oven and rub the oiled sides of the crostoni with the garlic. Drizzle 1 tablespoon of the finishing-quality olive oil over each crostono or 1/2 tablespoon on each crostini, and sprinkle liberally with the sea salt.

　　The Mozza Cookbook