1⁄2 French baguette
2 tbsp olive oil
1⁄2 pkg (8 oz/250 g) plain cream cheese
1⁄2 cup grated mixed cheese
1⁄2 cup mayonnaise
- Preheat oven to 375° F.
- Thinly slice baguette on the diagonal; you should have around 16–18 slices. Lightly brush slices with oil and place on Sheet Pan. Bake for 2–3 min per side, or until golden.
- Meanwhile, in bowl, combine cream cheese, grated cheese, and mayonnaise with dip mixes.
- Remove crostini from oven; spread with cheese mixture. Return to oven and broil until bubbly, 1–2 min.
Prep toasts up to 2 days before serving. Store in an air-tight container in a cool place. Refrigerate dip mixture up to 3 days; mixture will thicken as is sits—stir in a little milk or water to thin, if needed.