Crostini are thin slices of baguette or artisan bread, brushed with olive oil and toasted until crisp. They're the kind of simple base you can top a hundred ways, from mushrooms and goat cheese to smoked salmon.
In this post, I'm showing you my go-to oven method at 400°F with the slice thickness that works best, plus topping ideas and make-ahead storage so they stay crunchy. Most batches take about 10 to 12 minutes, and flipping halfway helps them toast evenly.
What is crostini?
Crostini are sliced bread (a baguette or any long artisan loaf) that is grilled or toasted. The slices are usually brushed or drizzled with olive oil.
Optional seasoning: salt and pepper. If your toppings are salty, skip the salt.
Best bread for crostini (crostini bread)
A baguette is the classic choice, but any long artisan loaf works. It's better when you use a few days old bread, but this is not a must.
Aim for slices about ½ inch (1 centimeter) thick. Thinner slices brown fast. Thicker slices take longer to crisp.
How to make crostini
Slice your baguette or any long crusty loaf you have.
Brush each slice with olive oil on both sides and sprinkle with salt and pepper (if using). Bake until nice brown and crispy.
It is a simple process that only takes minutes but if you are still not sure how to make crostini, have a look at the process photos - they should help you understand it right away.
A few helpful tips
- Make sure to preheat your oven first.
- For extra flavor, rub a cut clove of garlic over the warm crostini. You can also add a thin layer of pesto or cream cheese before topping.
- You can easily double or triple this recipe.
- Don't substitute olive oil with regular cooking oil. Olive oil really does make a difference here.
Troubleshooting
- Not crisp enough? They crisp up more as they cool. If they still feel soft after a few minutes, put them back in the oven for 1 to 2 minutes.
- Browning too fast? Slice a little thicker next time or check them earlier.
- Too oily? Brush a thin layer only. A little goes a long way.
Crostini FAQ
Crostini are made from sliced baguette or another long loaf. Once toasted, the slices are crisp and ready for toppings or dipping.
Yes. Let them cool completely, then store in an airtight container at room temperature.
Cool them fully before storing, and keep them in a tightly sealed container. If they soften, pop them in a hot oven for a minute or two.
Toppings and serving suggestions
The toppings for crostini are endless and you can really use anything you like. Here are my favorite flavor combos:
- Mushroom Crostini
- Prosciutto Fig Crostini
- Goat Cheese Crostini
- Smoked Salmon Crostini
- Chorizo Crostini
You can also serve these simple crostini toasts with dips (have you tried spinach artichoke dip or garlic cheddar dip?) or soups. Yes, you can use crostini as a topping for creamy soups!
If you're putting out a board, I like having a bowl of plain crostini next to a few topped ones so everyone can mix and match.
If you are a seafood lover, you could pair crostini with marinated baby octopus or garlic shrimp.
How to Make Crostini
Ingredients
- 2 baguettes (see notes 1 and 2)
- 2 tablespoons olive oil (see note 3)
- salt (a generous pinch, optional)
- black pepper (a pinch, optional)
Instructions
- Preheat oven to 400°F (200°C).
- Slice the baguettes into ½-inch (1 cm) slices. Brush each slice with olive oil on both sides and place on a baking sheet.
- Sprinkle with salt and pepper, if using. Bake for 10 to 12 minutes, turning halfway, until lightly golden and crisp.
- Let them cool for a few minutes. They crisp up more as they cool. Serve with toppings, dips or soups.
Notes
- I used two medium baguettes, each weighing approximately 3.5 ounces (110 grams).
- Instead of baguettes, you can use a long artisan loaf or ciabatta. Day-old bread is easier to slice, but fresh is fine too. If you use a large loaf, you may need a little more olive oil for brushing.
- This should be plenty for 24 pieces. You want to brush each baguette slice with a thin layer.
Nutrition
Nutrition values are estimates calculated from available data and may vary with ingredient brands and portion sizes.
Sharon says
Turned out great! My guests loved these toasted crostini. I served them with tomato bruschetta.
Julia | Appetizer Addiction says
Thanks for your feedback, Sharon!