Preheat your oven to 200°C (390°F). Gather a baking sheet and a serrated knife.
Slice the sourdough baguette into approximately 1/2 inch thick slices, aiming for even cuts that show a rustic, crunchy crust.
Arrange the bread slices in a single layer on the baking sheet, leaving space between each piece for even heat distribution.
Using a pastry brush, generously brush each slice with olive oil, ensuring the edges are coated well; this helps them crisp up beautifully.
Place the baking sheet in the oven and bake for about 10-12 minutes, or until the slices are golden around the edges and have a crackly, toasted appearance.
Halfway through baking, rotate the baking sheet to promote even browning and check that slices are crisp and golden.
Once baked to perfection, remove the crostini from the oven and immediately rub a halved garlic clove over each slice for a fragrant punch.
Sprinkle flaky sea salt over the hot crostini to enhance flavor and add a satisfying crunch with each bite.
Transfer the crostini to a cooling rack and let them rest for 2-3 minutes, allowing the crust to set perfectly and stay crisp.
Serve the crostini immediately for the best crunch and aroma, or at room temperature, optionally topped with your favorite spreads or toppings.
