I can never toast the "perfect" crostini. I usually put olive oil on the bread, put under the broiler for 5-10 minutes, then rub garlic on them. They always turn out too hard. Is it better to toast and then brush with olive oil / rub with garlic? Am I missing something? I'm tempted to just brush the bread with olive oil and sprinkle with oregano, without toasting.
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10/7/09 at 4:38pm