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 a vegetarian appetizer.
If you haven’t heard of crostini, it translates, in Italian, to mean “little toasts”. Which is so fitting, because that’s 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!
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. Be sure to see the full recipe card below for all the details!
- Fresh baguette – sliced it on the bias (a fancy way of saying a little diagonal) for a fun look and feel… and you know, for more surface area. Of course, you can slice straight across, it really doesn’t matter in the end.
- Olive oil, salt, and pepper for assembly…and that’s it!
How to Make Crostini
Now that you have a sliced baguette and the rest of the ingredients, let’s get started making this crostini recipe! Be sure to see the full recipe card below for all the details!
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 “super easy 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.
Sprinkling with salt is a must, and pepper is optional, if you’d like.
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, they are ready to be enjoyed! Below are my favorite dips to enjoy with crostini, and my favorite topping ideas. But it doesn’t stop there. They’re also excellent served alongside soup (or used in French Onion Soup) or lettuce salads.
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
- Baked Shrimp Dip or our Hot Crab and Artichoke Dip
Crostini Topping 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!
Get the Recipe Easy 15-Minute Crostini Recipe
- Preheat the oven to 375°F. Slice the baguette in 1/4 to 1/2 inch thick slices, either on the bias (diagonal for more surface area) or perpendicular to the loaf of bread (straight across). A serrated knife will work best for this.1 baguette
- Spread the baguette slices on a baking sheet in an even layer. 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.2-3 Tablespoon extra virgin olive oil, Coarse sea salt, Freshly ground black 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.