Crispy Italian toasts, crostini are traditionally browned over a wood-burning fire to kiss them with smoke. Less romantic, but easier, we toast them in the oven.

Preheat the oven to 400° F. Cut a French baguette into ¼- to ½-inch-thick slices. Lightly brush olive oil on both sides of each bread slice. Arrange the slices in a single layer on a baking sheet. Bake for about 2 minutes on each side, or until the bread is golden brown but not firm all the way through.

Serve with your choice of topping as an appetizer or as an accompaniment to soup or salad. The rest of this week, you will find some of my favorite Crostini creations in this column.

Here are a few simple ideas to get you started:

Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. To buy Paulette Mitchell's cookbooks, click here.