Canapé Croustades Canapé Croustades Print Recipe Use these as a base for any canapé or one-bite appetizer. Canapé Croustades Print Recipe Use these as a base for any canapé or one-bite appetizer. Servings Prep Time Cook Time 70side servings 20minutes 3-4minutes Servings Prep Time 70side servings 20minutes Cook Time 3-4minutes Ingredients1 fresh baguette look for the smallest diameter possible1/3 cup Frescolio Mono-Varietal EVOO Frescolio Sea Salt to taste Servings: side servings Units:MetricUS Imperial Ingredients1 fresh baguette look for the smallest diameter possible1/3 cup Frescolio Mono-Varietal EVOO Frescolio Sea Salt to taste Servings: side servings Units:MetricUS Imperial InstructionsPreparation: Preheat oven on broil. Position rack on the second level from the top. Line a large baking sheet with parchment paper. Pour the olive oil into a small bowl.Slice the baguette into thin (1/4 inch) slices. A full baguette should yield about 70 thin slices. Cut as many slices as you need.Lay the slices on the parchment paper-lined sheet, leaving space in the centre of the sheet for the bowl of olive oil. Place the bowl of olive oil in the space in the centre. Using a silicone pastry brush, brush the oil onto the baguette slices. Having the bowl of olive oil in the centre of the sheet keeps your counter clean!Turn the slices over and brush the other sides with olive oil.Remove the bowl of olive oil and sprinkle with sea salt.Broil for 2 minute watching closely as they burn easily. When the edges are slightly golden, remove the sheet from the oven, turn the slices over, and continue to broil for another minute. Remove the croustades when they are golden on the edges.Allow to cool thoroughly. Store in an airtight container. The croustades keep well for several days. Recipe NotesEnjoy with thin slices of Maple Pork Tenderloin Rounds, topped with a small dollop of Onion Jam.This recipe uses Varietal EVOO. It would also be delicious with Garlic Infused Olive Oil or Rosemary Infused Olive Oil or Tuscan Herb Infused Olive Oil.