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, Sicilian Eggplant Caponata, Bruschetta Recipe with Mozzarella, White Bean Dip Recipe, Nduja Ricotta Toast, and Salami Cups Appetizer.
Quick Look at This Recipe
- 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
- Crusty bread like baguette – firm exterior, airy interior; this structure creates crisp edges and tender centers. You can also use homemade ciabatta bread.
- Extra-virgin olive oil – coats and helps the bread toast evenly while adding rich flavor.
- Sea salt – enhances the bread’s natural flavor and balances toppings.
See the recipe card for exact quantities.
How To Make Crostini
This is a step-by-step photo overview of this easy homemade crostini recipe; the full instructions are in the recipe card below.
Step #1: 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. The direct contact helps the bottoms get beautifully golden and crisp. 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.
Step #2: 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!
Step #3: Bake on the middle rack for 7–10 minutes, until the tops are golden and the edges are crisp.
Step #4: 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.
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.
FAQ’s
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.
What’s the Best Way to Store Crostini?
- Let the crostini cool completely first. Then store them in an airtight container at room temperature for up to 3 days.
- If they lose a little crispness, pop them back in a 350°F oven for 3–5 minutes to refresh.
- Avoid the refrigerator—it introduces moisture and makes them chewy instead of crisp.
Crostini Toppings
Spreads: White bean, ricotta, goat cheese, or homemade pesto genovese.
Vegetables: Roasted tomatoes, caramelized onions, or eggplant caponata.
Meats: Cured meats like prosciutto.
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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.
- Don’t overcrowd the pan; airflow gives you crisp edges.
- Want extra flavor? Rub a raw garlic clove lightly over the hot crostini right after baking. That’s more bruschetta style!
- If they brown too quickly, lower the rack slightly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
