Homemade Crostini

Crisp, golden crostini are easy to make and form the perfect base for a wide variety of hors d’oeuvres. Delicious for general snacking too!

The day I prepared this easy recipe for a photo shoot was “one of those days.” I woke up to no heat and a 59℉ (brrrr!!!) house. Outside temps, by the way, were 28℉.

Then a mysterious puddle of water saturated the rug below my kitchen sink and soaked items in the cabinet directly underneath. Minutes after dealing with that mess, I cut into potatoes for a Parmesan Baked Potatoes video, and the potatoes were full of black spots. Happily, Emily saved that project by delivering the three potatoes she had planned to cook for her family’s dinner that night. (Thank you, Emily!)

And then…

Trying to expedite things for the now-delayed photo shoot, I placed the tray of crostini on the top rack while potatoes were cooking on the middle rack. While I knew the bread wouldn’t cook evenly this way, I thought I could monitor it closely and brown the tops just enough for the photos. I knew my recipe was reliable when cooking as directed and figured I could fudge it in this instance.

I should have known that closely monitoring something during a photo shoot is not always possible. Before I knew it, I had burned the edges. So much for saving time! We salvaged the pieces that were acceptable, and funny enough, all the slightly charred pieces were devoured by everyone in the kitchen – to the point that I had to make sure they left enough to photograph!

A few more worthy crostini details…

Crostini provides a no-waste way to use a leftover portion of a baguette, or a full loaf that has sat too long and is beginning to dry out.

The following crunchy rounds will taste fresher than store-bought with fewer ingredients, and the simple flavors of good bread, olive oil, and a dusting of sea salt make them good enough to snack on as is. Dare I say these rival potato chips?

I also like to use the crostini as a dipper for hummus or top them with cream cheese or crème fraiche and smoked salmon—or even a little tuna, egg, or chicken salad. In the summer, I use them as dipper for a super simple fresh salsa that’s always a hit.

(In case you want to try that salsa when tomatoes are at their peak, I combine chopped tomatoes, a little onion, fresh basil, a drizzle of olive oil and Balsamic vinegar plus salt and pepper to taste. The trick is to let the tomatoes sit in a colander after dicing to drain for a few minutes. This prevents the salsa from becoming watery.)

Depending on the desired size for the crostini, you may slice the bread straight across to form uniform rounds or on the diagonal for bigger pieces. I tend to go with the straight cut when I will be serving as a topped, hand-held appetizer, like Easy Tomato Bruschetta (recipe coming), as a bigger piece of the crisp bread is more likely to break when bitten into. A one or two bite piece tends to be less messy.  

How to use crostini:

• Dipped into fresh salsa
• Topped with a layer of goat cheese and fresh salsa (drain liquid from salsa first)
• Dipped into hot appetizers like Baked Artichoke Dip
• As a crisp base for spreads like hummus and soft cheeses
• Served alongside soups, stews, and salads instead of crackers or a roll

Pro tip: When visiting a friend in Italy years ago, I learned a clever garlic bread trick, which I often employ when making crostini. To impart the essence of garlic, simply rub the cut bread with a cut clove of garlic before brushing the bread with olive oil. This infuses light flavor and creates a heavenly aroma while baking.

Gluten-free baguette may be used. I recently tested one by Against All Grain, and the outcome was quite good—while understandably not as perfect as an artisanal loaf purchased the day it was baked. I did find that the gluten-free batches toasted to a deeper, even golden brown (as opposed to a pale golden), and had better texture. Recently, a reader told me that she had good results with Schar’s gluten-free baguettes and another mentioned Udi’s is superior to Schar’s!  

And speaking of golden brown color… You may toast the bread to your desired shade, hence the time range in the recipe instructions. However, if you’re planning on returning the crostini to the oven with a topping, as with Easy Tomato Bruschetta, I recommend sticking with a pale golden, so the edges don’t burn when further baking or broiling.

A step-by-step in pictures: 

This recipe can be tailored to any length loaf and works with gluten-free loaves as well.

When slicing the baguette, a bread knife or serrated knife will make nice, clean cuts. 

Brush both sides of the sliced bread with olive oil. And for a hint of garlicky flavor, use the trick I mention with the fresh clove of garlic.

I love to snack on the salted ones – no toppings needed. Choose whether to salt or not depending on how you may be topping the crostini.

You may bake the bread to a light or dark golden color, as preferred. However, if adding a topping that will go back in the oven, stick with lightly golden so the edges don’t burn later.

Topped with fresh salsa, a baked dip, or a creamy spread, these crisp, golden toasts are the perfect party appetizer and pre-dinner nibble.

Homemade Crostini

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 24 slices from a 12” baguette; 40 slices from a 20” baguette

Golden, toasted crostini are easy to make with this simple technique. A crisp base for party appetizers, crostini are also perfect for scooping into dips like hummus and artichoke dip or serving alongside soups and salads. With their tasty hint of salt and olive oil, they're great for snacking too!

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Ingredients

• 1 long, narrow baguette (crusty French bread)*
• 1½ – 2 tablespoons extra-virgin olive oil
• Flaky sea salt or kosher salt
• Optional: 1 garlic clove

Instructions

1. Preheat the oven to 400℉, and line a large, rimmed baking sheet with parchment paper for easy clean-up, if desired. (If not using parchment, you need not grease the sheet.)
2. Slice your baguette on the diagonal or straight, depending on preferred size. Slice them no wider than ½-inch. A serrated or bread knife works well if you have one. Then arrange in a single layer on the baking sheet.
3. If using garlic, cut off a thin slice from the peeled clove, and rub the cut side over all the bread slices. (I generally rub just one side of the sliced bread.)
4. Brush both sides of each bread slice with olive oil, and then lightly sprinkle the top side with salt, if using.
5. Bake on the middle rack for 8-12 minutes, or until the bread is crisp and lightly golden on top. Precise time will depend on how fresh the bread is and how golden you’d like the crostini to be.
6. Storage: Allow the crostini to cool completely and then store in an airtight container at room temperature for 5-7 days or freeze for up to 2 months.

Notes

* Good quality bread will produce the best crostini. Day-old bread is fine, but if it is older than that, make sure it’s not too dry or the toasts may be harder than you’d like. To preserve a freshly baked baguette for this purpose, I wrap it well in plastic and refrigerate for up to 3 days or freeze for up to 1 month. For helpful gluten-free details, see notes in the main recipe post.

If the bread is not sliced consistently, it won’t cook evenly. Some pieces may burn while others won’t fully crisp. When slicing the baguette, cut crosswise using a serrated knife, aiming for even slices that are ½-inch thick.

For smaller slices, slice straight across the baguette. For larger slices, slice the bread on the diagonal.

Mix up the seasonings: When enjoying plain, as a snack, I like to top with salt and freshly ground pepper. Depending on how you plan to use the crostini, you could sprinkle with dried Italian seasoning, garlic powder (or use the fresh garlic clove trick mentioned above), or an herb of choice. Or make cinnamon sugar crostini for a sweet treat!

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