- 1 long, narrow baguette (crusty French bread)*
- 1½ – 2 tablespoons extra-virgin olive oil
- Flaky sea salt or kosher salt
- Optional: 1 garlic clove
Homemade Crostini
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!
Ingredients
Instructions
- 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.)
- 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.
- 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.)
- Brush both sides of each bread slice with olive oil, and then lightly sprinkle the top side with salt, if using.
- 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.
- 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!