House Specialty: Garlic Toast

I devised this recipe to deal with leftover baguettes, which have a tendency to grow a little tough a day or two after they come home from the market. You can also use other hearty breads to make garlic toasts; for example, sometimes I use leftover sourdough. Other than the bread, the rest of the ingredients are things that I always have on hand.
Garlic toasts are good for all sorts of tasty uses. Broken up, they make a great crouton. They can be eaten with dips. Or served with cheese. They are great with hearty soups. By now, you should be getting the idea: there are plenty of uses for garlic toast. And one final word of caution: you can never have enough of these on hand (especially those of you who live with a 9 year old boy).

baguette bread, sliced thin
melted butter (about 3 tablespoons for half a baguette)
garlic powder
oregano
salt
pepper

Heat the oven to 425 degrees and line a cookie sheet with foil. Lay the sliced bread out on the cookie sheet; don't overlap any slices.
Using a pastry brush (mine is this silicone number from Crate & Barrel; handy because it can go in the dishwasher), brush the toasts with the melted butter. Then, using a light hand, sprinkle the toasts with garlic powder, oregano, and then salt & pepper. Here's where the foil comes in handy....you just sprinkle the tray.
Put the cookie sheet in the oven for 7-10 minutes; thinner toasts will cook more quickly, so check often. I like mine crunchy, but not too browned.
I served these with spinach dip and carrots for the 4th of July block party on my street. They were gone within the hour.