rye baguettes, frozen
canola oil
fine salt
ground black pepper
Slice the baguettes with a serrated knife while still partially frozen as thinly as possible. You can also do this on a meat slicer or a mandolin. For small crusinis, cut straight across the baguette. For larger crustinis, slice on a diagonal.
Lay crustinis in a single layer on a baking sheet. Mist with oil, and sprinkle evenly with salt and pepper. Gently place a few baking sheets on top to weigh down the crustinis and prevent them from blowing away in the oven. Bake at 200◦F until crisp.
The recipe works with any type of thinly sliced bread.
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