Recipe: Crostini with Gulf shrimp, jalapeño, and lime

Crostini
Crostini means "little toasts" in Italian. They are small, thin slices of toasted bread, usually brushed with olive oil and baked. If you want plain toasts to serve with the shrimp or crab dip, simply omit the oil.

1 baguette, about 1 1/2 inches in diameter
Extra-virgin olive oil for brushing

Position one rack in the center and a second rack in the upper third of the oven and preheat to 350°F. Cut the baguette into slices 1/3 inch thick and arrange in a single layer on 2 baking sheets. Brush lightly on both sides with olive oil. Bake until lightly browned on top, about 7 minutes. Turn the slices and switch the position of the baking sheets. Bake until the crostini are lightly browned on the second side, about 5 minutes longer. They should be crunchy but not brittle. Serve warm or at room temperature.

Makes 24 toasts

Do ahead
The crostini can be made up to 3 days in advance. Store in a lock-top plastic bag or an airtight container at room temperature.

Excerpted from New Thanksgiving Table: An American Celebration of Family, Friends, and Food by Diane Morgan. Copyright 2009 by Chronicle Books. Excerpted with permission by Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Read more in Food & Entertaining and Recipes