Garlic and Herb Olive Oil Crostini
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Thin baguette slices are brushed with olive oil, garlic, parsley and thyme, baked at 200 °C until golden and rubbed with a cut garlic clove while hot.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 200 °C.
- 2
Make the herb oil. Mix the oil, grated garlic, parsley, thyme, salt and pepper.
- 3
Brush. Lay the slices on the tray and brush the tops with the herb oil.
- 4
Bake. Bake 8-12 minutes until crisp and golden at the edges.
- 5
Rub with garlic. Rub the hot edges with the cut garlic clove.
- 6
Cool. Cool on a rack and serve plain or topped.
Storage
Keep cooled crostini airtight at room temperature for up to 5 days, or freeze for 1 month.
EU nutrition claims
- Low sugars: 4.7 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 32 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.4 g per serving
2.8 % of the 50 g daily maximum · 5.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- oven
- large baking tray
- small bowl
- pastry brush
- bread knife
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 147 kcal |
| Protein | 3.5 g |
| Carbohydrate | 16.7 g |
| of which sugars | 1.5 g |
| of which free sugars | 1.4 g |
| Fat | 7.5 g |
| of which saturates | 1.1 g |
| Fibre | 0.8 g |
| Salt | 0.65 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
