Crostini and toppings - Recipes - Food & Drink - The Independent Although it is easiest to make this with baguette, I also love using coarser breads such as a good sourdough. Whatever you do, make lots and load wooden boards with them or they'll seem more Abigail's Party than French farmhouse. Make the crostini first, then simply add the toppings. Any topping left over can be chilled for later, or stirred through pasta for a quick supper. For the crostini 1-2 baguette, cut into slices 4 tbsp olive oil 2 garlic cloves, sliced Handful thyme 2 sprigs rosemary Heat the oven to 200C/400F/Gas6. Lay the baguette on a baking tray, drizzle with the oil and scatter over the garlic and herbs. Cook for 15-20 minutes until golden and crisp. For crushed broad-bean topping Place 200g/7oz podded broad beans in a mortar with 1 peeled garlic clove and 4 tbsp of olive oil. Roughly mash with a pestle then tip into a bowl. Add a handful of chopped tarragon, 25g/1oz grated pecorino and some salt and pepper and mix before piling on to the crostini. For black and green olive tapenade topping Roughly tear 125g/4oz of black and green olives, mix with 1 crushed garlic clove, 1 tbsp of thyme leaves, 4 chopped anchovy fillets and a splash of sherry vinegar. Add some pepper and 4 tbsp of olive oil and pile on to the crostini.