Crostini

I reckon on getting about 40 usable slices from a ficelle and maybe 50 from a baguette, which seems to be longer as well as thicker. A baguette is commonly used for crostini, but I prefer the ficelle. I like its relative spindliness: the smaller rounds it makes mean you can eat crostini in one bite; and the string loaf seems to have a less tooth-resistant crust. But whichever loaf you’re using, cut in straight-knifed rounds rather than diagonally, as usually advised, because it’s easier to keep the slices compact and easy to eat that way.