How To Make Crostini
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Golden, crisp, olive-oil-kissed homemade crostini are the little black dress of Italian entertaining. How to Make Crostini? It’s so easy! With just a baguette, good extra-virgin olive oil, and sea salt, you get the perfect crunchy base- ready in 10 minutes!
Serve with Marinated Mozzarella Balls, Sicilian Eggplant Caponata, Bruschetta Recipe with Mozzarella, White Bean Dip Recipe, Nduja Ricotta Toast, and Salami Cups Appetizer.
Quick Look: How To Make Crostini
- Prep Time: 5 minutes
- Cook Time: 7–10 minutes
- Total Time: 15 minutes
- Servings: About 24 crostini
- Dietary Info: Vegetarian, dairy-free
- Method: High-heat oven roasted
- Technique: Direct pan contact for crisp browning
- Flavor/Texture: Golden, crunchy, lightly salted
Why Make Homemade Crostini?
In Italy, we never waste good bread. Crostini are how we transform something humble into something beautiful. I’ve made these for quick weeknight antipasti, summer gatherings in Sardegna, and even last-minute guests who “just stopped by.”
The secret isn’t fancy, it’s high heat, great olive oil, and letting the bread get truly golden. Don’t be afraid of color. That deep golden edge? That’s flavor. It’s an easy appetizer for your favorite dip.
Pair with my Bruschetta with Mozzarella and Tomato Basil and Baked Artichoke Spinach Dip.
Made With Amore,
Table of Contents
Simple Ingredients
Not only is this recipe so easy to make, but it also takes only three ingredients.
- Crusty Bread Like Baguette Or Ciabatta: Provides a firm, airy base that toasts into crisp, golden crostini with a tender center. You can use my homemade ciabatta bread!
- Extra-Virgin Olive Oil: Helps the bread toast evenly while adding rich, savory flavor
- Sea Salt: Enhances the natural flavor of the bread and balances any toppings added after toasting
See recipe card for full information on ingredients and quantities.
How To Make Crostini
Golden, crisp homemade crostini are the perfect simple Italian appetizer base for cheeses, spreads, dips, and fresh toppings. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat the oven (or a gas grill) to 450°F. I prefer baking directly on a bare (without parchment paper), rimmed baking sheet, no parchment. Slice the baguette slices on a diagonal or angle into ½-inch slices. You should get about 24 slices, depending on the size of your loaf.
- Arrange the bread slices in a single layer on the baking sheet. Lightly brush both sides of each slice with olive oil. You want them coated but not soaked.
Oven vs. Grill Method: The oven is best for even, consistent browning and perfect for larger batches at 450°F. The grill adds a light smoky flavor and beautiful char, ideal for summer gatherings. Just watch closely, they toast fast. Golden edges = the best flavor!
- Bake on the middle rack for 7–10 minutes, until the tops are golden and the edges are crisp.
- For extra crunch, flip the slices halfway through baking. Remove from the oven and immediately sprinkle lightly with sea salt. Transfer to a serving platter and use as desired.
How To Make Crostini FAQs
Crostini are small slices of crusty Italian bread brushed with olive oil and toasted until crisp. They’re typically served as an appetizer and topped with spreads, cheeses, or vegetables.
Store in an airtight container once fully cooled. If they become too hard, warm briefly at 350°F for 3–4 minutes.
Crostini are smaller, thinner slices of toasted bread. Bruschetta uses larger slices and is traditionally rubbed with garlic.
Yes. Bake up to 2 days ahead and store at room temperature in an airtight container.
Serving Suggestions
Serve with bruschetta topping, white bean dip, marinated olives, whipped ricotta,bread dipping oil, or marinated mozzarella. Leftovers can be pulsed into homemade breadcrumbs!
My Pro Tips
Recipe Tips
- Use day-old bread for extra crunch—it holds its structure better.
- Use a serrated knife for best cut.
- Don’t overcrowd the pan; airflow gives you crisp edges.
- If they brown too quickly, lower the rack slightly.
More Appetizer Recipes
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How To Make Crostini Recipe
Ingredients
- 1 crusty baguette, French bread, about 10–12 ounces
- 3 –4 tablespoons extra-virgin olive oil, use good quality
- Fine sea salt, to taste
Instructions
- Preheat the oven (or a gas grill) to 450°F. I prefer baking directly on a bare, rimmed baking sheet, no parchment. The direct contact helps the bottoms get beautifully golden and crisp.
- Slice the baguette on a diagonal into ½-inch slices. You should get about 24 slices, depending on the size of your loaf.
- Arrange the slices in a single layer on the baking sheet. Lightly brush both sides of each slice with olive oil. You want them coated but not soaked.
- Bake on the middle rack for 7–10 minutes, until the tops are golden and the edges are crisp. For extra crunch, flip the slices halfway through baking.
- Remove from the oven and immediately sprinkle lightly with sea salt.
- Transfer to a serving platter and use as desired. Serve with bruschetta topping, white bean dip, marinated olives, whipped ricotta, bread dipping oil, or marinated mozzarella. Leftovers can be pulsed into homemade breadcrumbs.
Notes
- Use day-old bread for extra crunch—it holds its structure better.
- Use a serrated knife for best cut.
- Don’t overcrowd the pan; airflow gives you crisp edges.
- If they brown too quickly, lower the rack slightly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is so helpful!!! Crostini always looks simple, but I never get it quite right. Definitely saving this for when I need an easy base for toppings!
Yes! It is so yummy for so many dips and recipes. Enjoy!