How to make crostini at home in under 20 minutes and just 2 simple steps. Top tips, tricks, and topping recommendations for this crisp, crowd-pleasing appetizer!
You can cut the baguette either at a bias (diagonally) for longer slices or cut it straight across into small rounds, depending on how much topping you'd like to add.
Use a serrated knife to slice the baguette between ¼-inch to ½-inch apart, trying not to ruin the shape of the bread as you slice.
Brush both sides of the bread with olive oil, transfer the slices to a baking sheet, and optionally season with a bit of salt and pepper.
Cooking Recommendations
Bake the crostini slices in the oven for 6-9 minutes at ¼-inch thickness or 8-12 minutes at a 1/2-inch thickness in the oven at 450ºF/230ºC, flipping them halfway.I recommend keeping an eye on them while baking, as the size of the bread pieces and your oven can vary the cooking time. Alternatively, grill the crostini for 2-3 minutes per side for a subtle smoky flavor and grill marks.
They're ready when golden-brown and crisp, with a "hollow" sound when tapped.
Storage Instructions
Store: While crostini are generally best when fresh, you store the crisp bread (without toppings) in an airtight container at room temperature for up to 5 days. Make sure they're thoroughly cooled before storing them.You may need to pop them back in the oven for a few minutes if they soften while storing.Freeze: I prefer to make them fresh. However, you can freeze the olive oil-brushed bread for up to 3 months. Thaw them in the fridge or at room temperature, then bake them according to the recipe.
Video
Notes
Use good bread: Unsurprisingly, the best crostini deserves the best-tasting bread. Best to use a crusty baguette but any thin, elongated bread should work for this crostini recipe. I.e., sourdough, artisan, ciabatta, etc.
Use a serrated knife: It slices through the bread easily and shouldn't squash the bread as it slices.
Slice the correct thickness: If your bread is stale, you may get away with up to ¼-inch thickness without the bread falling apart. However, in general, I recommend slicing it around ½-inch thick.
Serving temperature: You can enjoy crostini warm or at room temperature.
The baguette texture: The harder the bread you begin with, the more cracker-like the crostini will be.
Add the toppings only when serving: To avoid soggy crostini.