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Provençal Toasts
- Difficulty
Easy
By David Tanis
Published 2008
The traditional hors d’oeuvre in Provence is a crust of toasted bread smeared with a dab of a tasty spread. The idea is to offer your guests a little something before the meal, but nothing too filling. A bowl of olives is de rigueur, and a platter of these savory croutons (or toasts or crostini) is suitably casual.
Method
Day-old baguettes are a staple in most Provençal kitchens, and there, as in the rest of the Mediterranean, old bread is always put to good use. Of course, it’s possible to use fresh bread, but day-old works better. To make the toasts, simply slice a baguette as thin as possible. Paint the slices—an average baguette will yield about 20 slices—very lightly with olive oil, spread them in one layer