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