Crostini Recipe

Why You’ll Love This Recipe

I love this crostini recipe because it requires only a few basic ingredients and takes very little preparation. In less than 20 minutes, I can turn an ordinary baguette into a platter of crisp, golden toasts.

I also like how versatile crostini are. I can prepare the toasted bread ahead of time and add different toppings just before serving, making them especially convenient for parties, holidays, and casual gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 French baguette
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, optional
• Fresh herbs, optional

Directions

1. I preheat my oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. I cut the baguette diagonally into slices about 1/2 inch thick. Cutting diagonally gives me slightly larger pieces with more room for toppings.
3. I arrange the bread slices in a single layer on my prepared baking sheet.
4. I lightly brush both sides of each bread slice with extra-virgin olive oil.
5. I sprinkle the slices with sea salt and freshly ground black pepper.
6. I bake the crostini for about 5–7 minutes, then turn each slice over.
7. I return them to the oven for another 3–5 minutes, until the edges are golden brown and the bread feels crisp.
8. For garlic crostini, I cut a garlic clove in half and gently rub the cut side over each warm piece of toasted bread.
9. I let the crostini cool slightly before adding toppings, or I serve them warm if I’m enjoying them plain.

Servings and Timing

I usually get approximately 24–30 crostini from one standard baguette, depending on its length and how thickly I slice it.

• Prep time: 5 minutes
• Cook time: 8–12 minutes
• Total time: 13–17 minutes
• Yield: Approximately 24–30 crostini
• Servings: About 8

Variations

Garlic Crostini

I rub a halved fresh garlic clove over each piece immediately after it comes out of the oven. The warm bread picks up plenty of garlic flavor without becoming overwhelming.

Tomato Basil Crostini

I top my toasted bread with chopped tomatoes, fresh basil, olive oil, salt, and pepper. I sometimes add a small drizzle of balsamic glaze before serving.

Goat Cheese Crostini

I spread soft goat cheese over each cooled crostini and add toppings such as roasted vegetables, tomatoes, fresh herbs, or a drizzle of honey.

Mozzarella Crostini

I top each slice with mozzarella and tomato, then return the crostini to the oven briefly until the cheese softens. I finish them with fresh basil.

Parmesan Herb Crostini

Before baking, I sprinkle my bread slices with finely grated Parmesan and dried Italian herbs. I bake them until the cheese is golden and the bread is crisp.

Storage/Reheating

I let plain crostini cool completely before storing them. I place them in an airtight container or resealable bag and keep them at room temperature for up to about 5 days.

I always store my toppings separately because ingredients such as tomatoes, cheese, and spreads can quickly make the toasted bread soggy.

If my crostini lose some of their crunch, I place them in a 350°F (175°C) oven for about 3–5 minutes. I let them cool briefly before adding toppings.

I can also freeze plain crostini in a freezer-safe container for up to about 2 months. I reheat them directly from frozen until crisp and warmed through.

FAQs

What is crostini?

Crostini are small slices of bread that I toast or grill until crisp, usually with a little olive oil. I can serve them plain or add savory or sweet toppings for an easy appetizer.

What is the best bread for crostini?

I prefer a French or Italian baguette because its narrow shape produces conveniently sized slices. I also like bread with a relatively firm texture because it becomes crisp without falling apart under toppings.

What is the difference between crostini and bruschetta?

I generally make crostini with smaller, thinner baguette slices, while bruschetta traditionally uses larger, more rustic slices of grilled or toasted bread. Both can carry a wide variety of toppings, so I find the distinction can vary depending on the recipe and presentation.

Can I make crostini ahead of time?

Yes. I often bake the bread slices ahead of time, let them cool completely, and store them in an airtight container. I wait until shortly before serving to add moist toppings so the crostini remain crisp.

How do I keep crostini from getting soggy?

I make sure the toasted bread is properly crisp and avoid adding wet toppings too early. If I’m using tomatoes or other juicy ingredients, I drain excess liquid first and assemble the crostini close to serving time.

Conclusion

Crostini are one of my favorite appetizers because I can transform a simple baguette into crisp, golden bites with very little effort. I can serve them with just olive oil, garlic, and salt or dress them up with tomatoes, cheeses, herbs, vegetables, and spreads. Since I can prepare the toasted bread in advance and customize the toppings for almost any occasion, I find this simple crostini recipe useful for everything from everyday snacks to party platters.

Crostini Recipe

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Crostini are crisp, golden slices of toasted baguette brushed with extra-virgin olive oil and lightly seasoned. Serve them plain with garlic and herbs or add cheese, tomatoes, vegetables, and spreads for an easy appetizer.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 8–12 minutes
• Total Time: 13–17 minutes
• Yield: Approximately 24–30 crostini, about 8 servings
• Category: Appetizer
• Method: Baking
• Cuisine: Italian
• Diet: Vegan

Ingredients

• 1 French baguette
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, optional
• Fresh herbs, optional

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Instructions

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Cut the baguette diagonally into slices about 1/2 inch thick.
3. Arrange the bread slices in a single layer on the prepared baking sheet.
4. Lightly brush both sides of each bread slice with extra-virgin olive oil.
5. Sprinkle the slices with sea salt and freshly ground black pepper.
6. Bake for 5–7 minutes, then turn each slice over.
7. Return the crostini to the oven for another 3–5 minutes, until the edges are golden brown and the bread is crisp.
8. For garlic crostini, cut the garlic clove in half and gently rub the cut side over each piece while the bread is still warm.
9. Let the crostini cool slightly before adding toppings, or serve them warm and plain.

Notes

• Cutting the baguette diagonally creates larger slices with more surface area for toppings.
• For tomato basil crostini, top with chopped tomatoes, fresh basil, olive oil, salt, and pepper. Add balsamic glaze if desired.
• For goat cheese crostini, spread with soft goat cheese and add roasted vegetables, tomatoes, herbs, or honey.
• For mozzarella crostini, top with mozzarella and tomato, warm briefly in the oven, and finish with fresh basil.
• For Parmesan herb crostini, sprinkle the bread with finely grated Parmesan and dried Italian herbs before baking.
• Store toppings separately and add moist ingredients shortly before serving to prevent the crostini from becoming soggy.
• Store completely cooled plain crostini in an airtight container or resealable bag at room temperature for up to 5 days.
• Refresh softened crostini in a 350°F (175°C) oven for 3–5 minutes.
• Freeze plain crostini in a freezer-safe container for up to 2 months and reheat directly from frozen until crisp.

Nutrition

• Serving Size: 3–4 crostini
• Calories: 190 kcal
• Sugar: 2 g
• Sodium: 430 mg
• Fat: 8 g
• Saturated Fat: 1.2 g
• Unsaturated Fat: 6.5 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1.5 g
• Protein: 5 g
• Cholesterol: 0 mg