Toast Points
From Fine Cooking magazine

These toast points are a versatile base for all kinds of hors d'oeuvres. You can make the toast points in advance (see make-ahead tip, below) but don't assemble the hors d'oeuvres until about 30 minutes before serving, or else the bread will get soggy. Toast Points are also good served with soup.

4 slices (about 4-1/2x3-1/2 inches) country white bread (such as Pepperidge Farm)
1 Tbs. unsalted butter, melted
Kosher salt and freshly ground black pepper

Adjust an oven rack to 6 inches from the broiler and turn the broiler on to high. Set the bread on a baking sheet, brush one side with the melted butter, and season with salt and pepper. Toast the bread until it’s golden brown and crisp on top, about 1 to 2 minutes. Flip and cook the other side until golden, about 1 minute. While the bread is still hot, slice off the edges. Let cool slightly. Spread with your choice of toppings before cutting into squares or triangles.

Toasts can be made up to a day ahead; cool completely and store in an airtight container.

Yields 16 toast points.