Keeping crostini crispy.

[Huntsman]

I need to make some little crostini and keep them crunchy while transporting them.

I usually make them with a part bake loaf, in the over 12 mins, then slice, then toast both sides.

But after an hour or so they go soft.

Perhaps I could bake them for a bit?

[21TonyK]

If you put them in a low oven for an hour plus they will dry out completely and remain crispy almost indefinitely. At home I wedge the oven door open a fraction and dry tomato wedges at the same time.