Crostini Recipe

Why You’ll Love This Recipe

I love Crostini because they are incredibly simple to prepare. A baguette, good extra-virgin olive oil, and a little salt are enough to create crisp, flavorful toasts.

I also like how versatile they are. I can top them with tomatoes and basil, creamy cheese, roasted vegetables, beans, olives, or spreads such as hummus and tapenade.

Crostini are also convenient when I’m entertaining because I can toast the bread ahead of time and add the toppings shortly before serving. This keeps the bread crisp and makes assembling an appetizer platter much easier.

Ingredients

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

• 1 baguette or small Italian loaf
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon flaky or fine sea salt
• 1/4 teaspoon freshly ground black pepper, optional
• 1 garlic clove, peeled, optional

Directions

I start by preheating my oven to 400°F (200°C). I line a large baking sheet with parchment paper or leave it unlined when I want the bread to make direct contact with the hot pan.

I slice the baguette diagonally into pieces about 1/2 inch thick. Cutting on a slight diagonal gives me a larger surface for toppings.

I arrange the bread slices in a single layer on the baking sheet. I lightly brush the tops with extra-virgin olive oil, making sure I don’t soak the bread.

I sprinkle the slices lightly with salt and, when I want extra seasoning, freshly ground black pepper.

I bake the Crostini for about 8–12 minutes, turning them halfway through if I want both sides evenly crisp. I remove them once the edges are golden and the centers feel toasted.

For garlic Crostini, I rub the cut side of a peeled garlic clove over the warm toasted bread. I find that rubbing the bread while it is still warm gives me plenty of garlic flavor without making it overpowering.

I let the Crostini cool for a few minutes before adding toppings. If I’m serving them with dips or alongside soup, I can leave them completely plain.

Servings and Timing

This recipe makes approximately 24 Crostini, depending on the size of the baguette and the thickness of my slices.

Preparation time: 10 minutes
Cooking time: 8–12 minutes
Total time: about 20 minutes

I usually plan on 3–4 pieces per person when I serve Crostini as an appetizer, although the amount depends on the toppings and other dishes I’m serving.

Variations

For tomato and basil Crostini, I top the toasted bread with chopped ripe tomatoes, fresh basil, olive oil, salt, and black pepper. I sometimes add a small amount of balsamic vinegar.

For goat cheese Crostini, I spread soft goat cheese over the bread and finish it with herbs, roasted tomatoes, or a drizzle of honey.

For Mediterranean Crostini, I use hummus, roasted red peppers, olives, feta, or artichokes. I like combining several of these ingredients when I want a more substantial appetizer.

For white bean Crostini, I mash cannellini beans with olive oil, lemon juice, garlic, salt, and herbs before spooning the mixture over the toasted bread.

For mushroom Crostini, I sauté sliced mushrooms with olive oil, garlic, and herbs until browned. I spoon them onto the bread and sometimes finish them with Parmesan.

For sweet Crostini, I use ricotta or mascarpone with fresh fruit and a drizzle of honey. I leave the garlic and black pepper off the bread when preparing this version.

Storage/Reheating

I let plain Crostini cool completely before placing them in an airtight container. I keep them at room temperature for about 3–5 days.

I avoid refrigerating plain Crostini because refrigerator moisture can make them lose their crisp texture.

If the Crostini become slightly soft during storage, I arrange them on a baking sheet and warm them at 350°F (175°C) for about 3–5 minutes. I let them cool briefly before serving because they become crispier as they cool.

I store topped Crostini differently depending on the ingredients, but I generally prefer assembling them shortly before serving. Wet toppings such as tomatoes can quickly soften the toasted bread.

FAQs

What is Crostini?

Crostini are small slices of bread that I toast or grill until crisp, usually with olive oil. I serve them plain alongside other dishes or add savory and sweet toppings to create appetizers.

What bread is best for Crostini?

I prefer a baguette or another narrow, crusty Italian-style loaf. I find bread with a firm crust and relatively tight crumb holds toppings well while becoming pleasantly crisp in the oven.

What is the difference between Crostini and bruschetta?

I generally make Crostini with smaller, thinner slices of bread, often from a baguette. Bruschetta traditionally involves larger or more rustic slices of grilled or toasted bread. Both can be served with many different toppings.

Can I make Crostini ahead of time?

Yes. I can toast the bread a few days ahead and keep it in an airtight container at room temperature. I wait until shortly before serving to add moist toppings so the bread stays crisp.

What can I put on Crostini?

I use toppings such as tomatoes and basil, ricotta, goat cheese, mozzarella, roasted peppers, mushrooms, olives, artichokes, white beans, pesto, tapenade, or hummus. I can also make sweet versions with soft cheese, fruit, and honey.

Conclusion

Crostini give me a simple foundation for countless appetizers and snacks. With a baguette, extra-virgin olive oil, and a few minutes in the oven, I can create crisp, golden toasts that pair beautifully with everything from creamy dips to fresh tomatoes and cheese.

Crostini Recipe

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Crostini are crisp, golden Italian toasts brushed with extra-virgin olive oil and baked until crunchy around the edges. They make a versatile appetizer base for tomatoes, cheese, vegetables, beans, dips, and countless other toppings.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: Approximately 24 Crostini (6–8 appetizer servings)
• Category: Appetizer
• Method: Baking
• Cuisine: Italian
• Diet: Vegan

Ingredients

• 1 baguette or small Italian loaf
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon flaky or fine sea salt
• 1/4 teaspoon freshly ground black pepper, optional
• 1 garlic clove, peeled, optional

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Instructions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or leave it unlined for more direct contact with the hot pan.
2. Slice the baguette diagonally into pieces about 1/2 inch thick.
3. Arrange the bread slices in a single layer on the baking sheet.
4. Lightly brush the tops of the bread with extra-virgin olive oil without soaking them.
5. Sprinkle lightly with salt and optional freshly ground black pepper.
6. Bake for 8–12 minutes, turning halfway through if desired, until the edges are golden and the centers are toasted and crisp.
7. For garlic Crostini, rub the cut side of the peeled garlic clove lightly over the bread while the slices are still warm.
8. Let the Crostini cool for a few minutes before adding toppings, or serve them plain with dips, soups, or salads.

Notes

• Slice the baguette on a slight diagonal to create a larger surface for toppings.
• Brush the bread lightly with olive oil rather than saturating it to help the Crostini become crisp.
• For tomato and basil Crostini, top with chopped ripe tomatoes, fresh basil, olive oil, salt, black pepper, and optional balsamic vinegar.
• For goat cheese Crostini, spread with soft goat cheese and top with herbs, roasted tomatoes, or honey.
• For Mediterranean Crostini, use hummus, roasted red peppers, olives, feta, or artichokes.
• For white bean Crostini, mash cannellini beans with olive oil, lemon juice, garlic, salt, and herbs.
• For mushroom Crostini, top with mushrooms sautéed with olive oil, garlic, and herbs and finish with optional Parmesan.
• For sweet Crostini, omit the garlic and black pepper and top with ricotta or mascarpone, fresh fruit, and honey.
• Store completely cooled plain Crostini in an airtight container at room temperature for 3–5 days.
• Avoid refrigerating plain Crostini because moisture can soften their crisp texture.
• To refresh softened Crostini, bake at 350°F (175°C) for 3–5 minutes and let cool briefly before serving.
• Add moist toppings shortly before serving to prevent the toasted bread from becoming soggy.

Nutrition

• Serving Size: 4 Crostini
• Calories: 220 kcal
• Sugar: 2 g
• Sodium: 410 mg
• Fat: 9 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 7.5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 0 mg