Hold your serrated knife on a 45-degree angle and slice, keeping your knife on that angle; just like slicing a flank steak or London broil. Drizzle bread slices with EVOO and season with salt and pepper. Place under the broiler for about 30 seconds on each side. Keep a close eye on it, because if you're like me, you've burned one too many loaves of bread!
Serve small toasts with various store-bought toppings, such as hummus, pesto, olive tapenade, bresaola, and sundried tomato spread.
For the Puttanesca Topper:
Preheat oven to 400°F.