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Olive-Oil Toasts With Greens, Pine Nuts, and Raisins

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Olive-Oil Toasts with Greens, Pine Nuts, and RaisinsAndrew Purcell, food styling by Carrie Purcell, prop styling by Sarah Cave

Thin, crisp toast has never let me down. Making a batch while I mull over what’s for dinner always saves me, later, when kids are circling or a guest arrives early. It must be made from stale bread—a fresh loaf is difficult to slice very thin, which is what you must do for crunchy, tender, non mouth-injuring toast. A 350°F oven will help make toast for a crowd without much risk of burning (as long as you use a timer and stand by vigilantly!).

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