Broiled Crostini
Yield:   Amount of servings depends on width and length of bread used. Baguettes 2-3 inches in width will produce about 15-25 slices, depending on length.
Cook Time:   1-3 minutes
Tips:   Slices from wider loaves of bread may be cut in half to produce smaller servings. Regular, Italian or French baguettes may be used, or any other narrow bread. For a crispier and more crumbly crostini recipe, see Baked Crostini.
Suggestion:   Top with any variety of ingredients. For serving ideas, simply browse through Crostini recipes.
Arrange oven rack 4-6 inches below heating unit and preheat broiler.

Cut a baguette or other narrow loaf of bread into 1/4 to 1/2-inch-thick slices (1/4-inch slices are good for dipping into dips, while 1/2-inch slices are good for dipping as well as topping wth ingredients) and arrange on a baking sheet. Pour a little olive oil (about 2 tablespoons) into a very small bowl. Using a pastry brush, brush tops of bread slices with olive oil. Turn bread slices over and brush with olive oil again, adding more olive oil to bowl as needed.

Place baking sheet with bread slices under broiling unit and watch closely. As soon as bread slices turn golden brown around the edges and are just beginning to turn golden on the top, remove from oven (2-4 minutes, depending on distance from heating unit). Turn slices over and broil again until golden.
Remove from oven, then rub the sliced sides of the garlic halves over one surface of each slice of bread. Top with any desired toppings, or use for dipping into dips.