Baguette Toast "Crackers" Recipe

Daniel Gritzer
Baguette Toast \
*
  • Yield:Makes about 40 toasts
  • Active time:10 minutes
  • Total time:30 minutes
  • Rated: 3.5
This recipe appears in:
These Toasted Baguette Croutons Are Better Than Most Crackers

Baguette slices make better crackers than most of the store-bought options. [Photograph: Vicky Wasik]

Store-bought crackers are convenient, sure, but most of them taste bland and lifeless right out of the protective packaging. These homemade baguette toasts are way better, and they're almost as easy as opening a box.

Ingredients

  • 1 baguette, very thinly sliced on the bias
  • Extra-virgin olive oil, for drizzling
  • Kosher salt and freshly ground black pepper

Directions

  1. 1.

    Preheat oven to 350°F. Arrange bread slices on baking sheet in a single layer. Drizzle both sides with olive oil. (You don't have to cover every inch of bread or saturate it, but the drizzling should be even and consistent.) Season both sides with salt and pepper.

  2. 2.

    Toast bread slices, rotating baking sheet from front to back and flipping slices halfway through baking, until toasts are browned and crispy throughout, about 12 minutes. Toasts can be kept at room temperature in zipper-lock bags up to overnight.

Daniel Gritzer
Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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