Sometimes the simplest things in life are the most profound. That is how I feel about these homemade crackers. I have often seen recipes for make-your-own crackers, but assumed that my efforts would be better spent working on the dip, or slicing the cheese, and simply opening a box of purchased flat, salty wafers. I am here to tell you that after making my own baguette crackers, I am a changed woman. There is something so plain and pure about these crunchy ovals of bread. They are a perfect appetizer for entertaining. My favorite way to serve them is with a hot artichoke cheese dip. If there are any leftover, just assume you will gnosh on them the next day until they are gone. Crunch crunch crunch.
Baguette Crackers
1 long french baguette
olive oil
coarse sea salt
freshly ground coarse pepper
Preheat the oven to convection bake 330 degrees. Slice the baguette on the diagonal in as thin of pieces as you possibly can. I find that my old electric knife works well, or you can use a serrated bread knife. I got 40 slices from this baguette. Lay the slices single file on two baking sheets. Drizzle with olive oil and sprinkle with salt and pepper. Turn pieces over and drizzle and sprinkle the other side. Bake for 15 minutes. Half way through the baking, remove the pans from the oven and flip the slices over. When done, the crackers should be toasted and lightly browned. Let cool. Serve as you would any cracker.
Hot, bubbly artichoke cheese dip with homemade crackers as dippers.
My kitchen angel.