How to make Crostini
Want to learn how to make a delicious and simple appetizer for any occasion? Crostini is what you need. This golden brown, crunchy bread recipe comes together in less than 15 minutes and pairs with so many dishes.
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The BEST Crostini crackers at home:
It should come as no surprise that I love fancy toast, bruschetta and crostini.
Basically: I love bread. I love finger foods… and I love any chance to serve something unique on top of bread.
Today, I want to share my process for how to make crostini, which is essentially a crusty bread that can be used as a base for most anything.
Why I love this recipe:
This “recipe” is pretty darn simple, and once you master getting the bread crisped up, golden brown and delicious, you can use it as a vehicle for most anything you might want to serve.
Please note that this is a savory application of crostini, so we’re rubbing each slice of bread with a little garlic.
If you want your crostini to skew sweeter, simply omit the garlic and follow the same process.
No matter what you pair with this crostini, you’re in for a treat!
Scroll on down for my best tips and tricks for making this, as well as the full recipe.
More bread-based appetizer recipes: BLT Bruschetta | Tuna Pesto Crostini | Greek Bruschetta | Ricotta Crostini with Grilled Peaches | Heirloom Tomato Bruschetta
What you need to make this recipe:
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- Serrated knife
- Pastry brush
- Rimmed sheet pan
- Parchment paper
- A toaster oven or an oven
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to get from the store:
- Baguettes — these are the base for our crostini. You may use your favorite brand or style. You could even use a boule or a different shape of bread, if you prefer. You can even pick up a gluten-free loaf! I cut mine on the bias less than 1/3” thickness so that they toast evenly. You may make yours thicker, but the baking time will be longer.
- Extra virgin olive oil — this is used in the dressing, as well as to brush the bread. Use a brand that tastes good!
- Garlic — we use this to add additional flavor to the bread. Make sure yours is fresh.
Crostini toppings
This is all up to you, but the world is your oyster when it comes to the question of, “What should I add on top of this crostini?”
As previously stated, I’m a lover of all things bread, so I have a lot of crostini and bruschetta recipes for you to peruse.
But rest assured that no matter what you choose, be it fresh fruit, a sprinkling of cheese, perfectly ripe tomatoes or a smear of whipped ricotta, this homemade crostini is the vehicle.
How to make Crostini:
Preheat the oven to 425F. Line a rimmed sheet pan with parchment paper, and set aside.
Prepare the bread. Slice the baguette on the bias. I sliced mine at about 1/3” thick. NO matter what you do, slice your bread evenly so they can toast evenly.
I like for the bread slices to be thin and crunchy, but that’s a personal preference thing. Feel free to play around with it and see what is most satisfying to you. If thick slices are what you’re into, lean into that and just know that the bake time will probably be a little longer.
Rub the baguette slices on both sides with the crushed garlic clove.
Next, brush both sides of the bread with olive oil.
If you’re making this a savory application, feel free to add a sprinkle of sea salt and freshly cracked black pepper to the slices.
If you haven’t already, place the baguette rounds on the sheet pan in a single layer.
If your crostini do not all fit on the same pan, please spread them out on two instead. Overcrowding the sheet pan will make to where they do not brown evenly.
Toast in the preheated oven for 9-12 minutes, or until golden brown and cooked to perfection.
Keep a close eye on the crostini as it bakes, as ovens can run hot and since the bake time is dependent on how thickly you slice the bread, too.
Let cool before using in various applications, be it your favorite dip or slathered with a creamy spread or something else.
DID YOU KNOW?
You can also toast the bread on a grill pan (or on a grill) until marks show if you prefer!
How to store:
Store in an airtight container (or a ziptop bag) in a cold, dark place for up to a week.
Serve at room temperature. There’s no need to re-toast these beauties.
Erin’s Easy Entertaining Tips
Crostini are the ultimate building block for various appetizers and starters because they are versatile and pair with a lot of things!
If I were to be making batch (or two) of this easy recipe to share, here are some things I would do:
- Double the recipe for more crostini!
- Omit the garlic if this is going to be used in a sweeter application.
- Make it a few days in advance, and keep sealed in an airtight container. Simply arrange them just before serving.
Frequently Asked Questions
You can also toast the bread on a grill pan (or on a grill) until marks show if you prefer! Follow the same process to rub the slices with garlic and oil.
Quick tips and tricks to the best crostini:
- Vary up the bread. While I think a baguette is perfect for this, you could easily focaccia (in long thin strips) or a boule of sourdough, if desired. Just keep in mind that the cook time depends on how thick or thin the slices of bread are.
- Focus on cutting the bread consistently. This is important for the crostini to toast evenly. Play around with the thickness to see what you like best, but try to cut the bread evenly.
- Store in an airtight container so that the crispiness remains! If the container isn’t airtight or is left slightly open, the crostini could soften and not have the desired crunch…
Here’s how you can make them at home…
How to make Crostini
Ingredients
- 1 baguette (12 oz.)
- ¼ cup extra virgin olive oil
- 1 garlic clove crushed
Equipment
- Serrated knife
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Instructions
- Preheat the oven to 425℉. Line a large rimmed sheet pan with parchment paper, and set aside.
- Slice the bread into even rounds with a serrated knife.
- Rub each slice on both sides with the crushed garlic cloves.
- Brush both sides of the bread lightly with olive oil.
- Place the prepared baguette rounds on a large rimmed sheet pan in a single layer.
- Toast in the oven for 9-12 minutes, or until the bread is golden brown.
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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