Make this super easy crostini recipe for your next get-together! Slices of baguette turn into golden, crispy crostini and are the perfect base for easy, hand-held appetizers. Top crostini with your favorite cheese and flavor combinations, or serve them alongside a dip. There’s no wrong way to enjoy these little toasts!
We’re getting back to the basics and learning how to make crostini! If you’ve never made crostini before, I’m happy to report that it’s incredibly easy to do and you will love how versatile it is as an appetizer. Crostini is one of my go-to’s for easy, vegetarian appetizers and to serve alongside dips!
If you’re not sure what crostini is, let’s start there. Crostini translates, in Italian, to “little toasts”, which is exactly what it is. Little pieces of crusty bread, or little toasts, that serve as an easy finger-food base to top with cheese, bruschetta, olives, veggies… there’s really no wrong way to go about topping a crostini.
They’re also incredibly easy and quick to make, and a wonderful thing to have on hand for a quick snack or lunch (aren’t snacky lunches the best?!) or to ‘dress up’ and make them party-worthy! These Italian toasts are a thing of versatile beauty!
How to Make Crostini
You are going to LOVE how easy this is. With just a few simple ingredients, most of which I guarantee are in your pantry already, you’ll have perfectly crisp, golden crostini in no time, ready to top, dip, and crunch.
You’ll need a fresh baguette, sliced. I like to slice on the bias (a fancy way for saying a little diagonal) for a fun look, feel, and you know, for more surface area. All about having the most area so you can have the most toppings. Of course, you can slice straight across, it really doesn’t matter in the end.
Then, the rest of the ingredients: olive oil, salt, and pepper (if you’d like). That’s it! Really! I told you this was going to be easy…
Crostini Recipe Steps
Now that you have a sliced baguette and the rest of the ingredients, let’s get started making this crostini recipe!
I’m going to fill you in on my super-lazy-don’t-waste-any-more-dishes-than-you-have-to method of making crostini. Then, of course, I’ll fill you in on another way to make it if you’re not quite into the lazy method.
Start by laying the slices of baguette across a large baking sheet. Then, I drizzle olive oil across the bread slices as evenly as possible. This is what I refer to as my “lazy method”. Next, flip the slices over and do the same.
If the olive oil comes out a little more than intended (it happens to the best of us) you may just need to flip the toasts and rub them across the pan in the olive oil to evenly spread the oil, instead of drizzling more on the second side.
To prevent the olive oil from coming out too quickly using the drizzle method, you can place a clean finger over the top of the olive oil spout, allowing only a little bit to escape while drizzling.
Once the oil is drizzled, I “swoosh and swish” the slices on both sides, basically rubbing the sides of the baguette on the pan to spread the olive oil across the surface of the bread. Flip the slices and do it again, making sure they are evenly coated with olive oil.
If you’re an overachiever and don’t mind an extra dish or two, you can totally use a pastry brush to spread the olive oil evenly on the bread slices. In fact, this is probably the route most would tell you to take, but I find the lazy way just as efficient.
Sprinkle with salt, a must, and pepper if you’d like. A light sprinkle of salt just before baking will do, especially if you will be serving with a dip or additional toppings, as one does.
Then, bake the crostini, flipping halfway through the cooking time. I always flip my crostini just to be sure each side is equally toasted. Others don’t do the flip, so feel free to experiment there if you’d like!
Once they’re golden brown and crisp, the crostini are ready to be enjoyed! Or, you can let them cool and store them in an airtight container until you are ready to use them.
Dips to Serve with Crostini
Here are some dips that pair wonderfully with crisp, golden crostini. They are the perfect vehicle for delicious dips, after all! Whether you’re dipping in or spreading on, they most definitely do the trick!
- Creamy Artichoke, Kale, Leek Dip
- Whipped Ricotta with Herbs and Honey
- Cheesy Baked Sun-Dried Tomato and Pesto Dip
- Herby Roasted Garlic Olive Oil Dip
- Whipped Feta
- Tapenades! There’s green olive tapenade, black olive tapenade, and artichoke tapenade!
- Jammy Roasted Tomato and Red Pepper Spread
- Apricot, Almond and Thyme Grilled Brie
- Pesto Tomato Burrata Spread
Crostini Appetizer Recipes
Appetizers are a big thing around here. And crostini appetizers make up a vast majority of my appetizer recipes. They’re just so easy to make, absolutely versatile with endless flavor combinations, and everyone loves to be able to just pick them up and eat them – no fork or plate required!
Here are some of my favorite crostini topping recipes:
- Fresh Balsamic Tomato Bruschetta
- Roasted Grape and Honey Goat Cheese Crostini
- Broccolini and White Bean Crostini
- Butternut Squash and Pear Crostini
- Blackberry Burrata Mint Crostini
- Roasted Cherry and Goat Cheese Crostini
- Mushroom Bruschetta with Gruyere and Thyme
Frequently Asked Questions
Absolutely! I recommend brushing the crostini with oil (as opposed to my lazy method) when grilling the crostini. Place the oiled bread slices over medium-high heat and grill for about 2 minutes on each side, until grill marks appear and it’s golden and crisp. Time may vary depending on your grill; be careful of direct flames. Please see any additional notes in the recipe card.
Yes, you can, however, I find crostini to be best enjoyed the day they are made. I find that with storage, the crostini can become chewier, rather than crisp. If you do plan on making them ahead of time, I would recommend reheating them in the oven to crisp them back up.
The options are truly endless! You can top it with cheese, fresh fruit or jam, honey, pickled vegetables, roasted vegetables, roasted garlic, fruit salsa… there is really no wrong way to go here.
Store crostini in an airtight container at room temperature for up to 3 days; you may need to re-toast in the oven or air fryer for best results, to ensure they remain crispy and not chewy.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
How to Make Crostini
- 1 baguette, sliced 1/2 inch slices
- 2-3 Tablespoon olive oil, approximately
- Coarse sea salt, to taste
- Freshly ground black pepper, to taste, optional
- Preheat the oven to 375°F. Slice the baguette in 1/4 to 1/2 inch slices, either on the bias (diagonal for more surface area) or perpendicular to the loaf of bread (straight across).
- Spread the baguette slices on a baking sheet. My lazy method: drizzle one side of the slices with olive oil (don’t drench them, dry areas are ok). Turn the slices over, pressing them around on the pan in the olive oil to spread the olive oil and coat the slices. Flip and do the same to both sides. Alternatively, you can brush each side of the bread with olive oil. Sprinkle the slices with salt and pepper.
- Bake the slices for 5-7 minutes on each side until golden brown and crispy. Keep an eye on them so they don't burn, the thinner they are, the less time they will need.
- Serve as desired with a dip or top with toppings. See the post for lots of ideas!
- To grill: brush olive oil on each side of baguette slices, and place on a grill pan or a grill, over medium-high heat for about 2 minutes on each side, until toasted. Sprinkle with salt and serve.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.