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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.

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

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

Find it online: https://thefamilycooking.com/crostini-recipe-2/