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Here's how to make crostini with any bread for party appetizers! This easy recipe makes a deliciously golden, toasted bread base for bruschetta, dips, and other toppings.
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What is Crostini?
Crostini is a lightly toasted bread, traditionally a baguette, with a satisfying flavor and crispy texture. It's popularly used as a versatile base for bruschetta and other toppings. It's also the perfect accompaniment to salads and soups.
Store-bought crostini can be costly, especially for big gatherings, and may have unwanted seasonings. When you make homemade crostini from your favorite baguette or artisan bread, you can tailor it to your taste and save money!
Ingredients you'll need
- Baguette - Or any artisan loaf, such as ciabatta and French loaf.
- Extra virgin olive oil - Or preferred oil.
- Salt - Optional, add to taste.
How to make this recipe
Preheat oven to 375 degrees Fahrenheit. Slice the baguette or loaf into Ā¼-inch thick pieces. Arrange in a single layer on a baking sheet and lightly brush olive oil over both sides.
Bake for 5-7 minutes, flip over, and bake an additional 5-7 minutes until the slices are toasted to your liking. The crostini are done when they achieve a golden brown surface with a lightly crispy interior.
Transfer the toasted bread off the baking sheet and cool to room temperature. Store in an airtight container for up to 5 days.
What is the best bread for crostini?
A French or sourdough baguette is popular, but any bakery loaf, be it Italian, sourdough, French, or ciabatta, works well. Cranberry walnut bread makes a great holiday mini toast.
Can I use stale bread?
I find that a fresh baguette or bakery loaf makes the best crostini because it makes a perfectly crispy toast, whereas stale bread makes it hard and crunchy. One or two-day-old bread is fine, but I don't recommend going much beyond that.
Can you make crostini ahead of time?
Yes! Follow the recipe instructions to make crostini up to 5 days ahead and store it in an airtight container at room temperature. Pop them in a toaster for a few minutes to crisp, if needed.
How to use crostini for bruschetta
Bruschetta is an appetizer that uses grilled or toasted baguette as a base for various toppings. This homemade crostini is ideal for that purpose as long as it's thick enough to handle the toppings, so aim for Ā¼-inch thick minimum and follow the recipe as it is written.
Can you freeze crostini?
Yes, follow the recipe up to the baking step. Then, pop the unbaked crostini into a freezer bag for up to 7 days. When you need them, follow the baking instructions, allowing a few extra minutes to achieve the best results.
Serving ideas
- These make the perfect base for bruschetta, mouthwatering hot crab dip, burrata tomato salad, or smoked salmon dip.
- Smear some confit cherry tomatoes over it with goat cheese.
- Add it to a charcuterie board for an elegant touch.
- Serve it for scooping with this Shakshuka recipe or zesty Lemon Kale Salad.
š Recipe
How To Make Crostini
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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 1 Baguette, or preferred bread
- Extra Virgin Olive Oil, or oil spray
- Salt, optional
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Cut the BAGUETTE into Ā¼-inch thick slices and arrange in a single layer on a baking sheet.
- Lightly coat both sides of each bread slice with OLIVE OIL.
- Bake the crostini for 5 to 7 minutes, flip, and bake for 5-7 minutes until golden brown. Transfer the crostini off the baking sheet.
- To store, cool completely and place in an airtight container up to 5 days at room temperature.
Recipe Notes
A French or sourdough baguette is popular, but any bakery loaf, be it Italian, sourdough, French, or ciabatta, works well. Cranberry walnut bread makes a great holiday crostini. In general, the best bread can make the best crostini. Can you make crostini ahead of time? Yes! Follow the recipe instructions to make crostini up to 5 days ahead and store it in an airtight container at room temperature. If they lose their crispy texture, you can lightly toast them to crisp them up.
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Katie says
Thank you Traci! The instructions were on point and helped me use up my baguette in the best way. Delicious factor up the roof when paired with garlic confit!
Traci Antonovich says
I'm so glad you found my instructions helpful. And yay YOU for saving money and reducing food waste š Garlic confit on crostini for the win! You would love my tomato confit too!
Judy says
So easy to make and delicious. I serve mine with my homemade tapenade!!
Traci says
Yes!!! Love tapenade on crostini! Now I'm craving it! Thanks for taking the time to comment. Enjoy! xoxo
Katherine says
Thank you for your recipe. I top my Crostini with pimento cheese.
Traci says
Yum! I love pimento cheese on crostini! So glad you enjoyed my recipe. Thanks for the feedback. Enjoy!
Dina and Bruce says
These turned out crispy and perfect! Used them as a base to an appetizer!
Traci says
Yay! The crispiness gets me every time lol. Glad to hear and thanks for the feedback. Enjoy!!
Sharon Chen says
Served this buffet style with different dips, salads, and cold cuts. Definitely one of the easiest appetizer/snack I prepared!
Traci says
That sounds like perfection to me. I'm so glad you like this recipe. Thanks for the feedback. Enjoy!
Shelby says
Love this! I'm always buying crackers or serving fresh bread but making my own crostini was such a hit!
Traci says
Great to hear it! They're just too easy with the perfect crisp to not be loved lol. Thanks and enjoy!
Carrie Robinson says
I make my own crostini all the time for charcuterie boards! š So easy to make and so much better than store-bought.
Traci says
Yes, I couldn't agree more. They're far less expensive too, so hooray for that! Thanks and enjoy!
Andrea says
I appreciate all of the information in this post to create the best crostini. I'm already thinking of all the toppings I want to put on it.
Traci says
Yay! So glad you're enjoying the recipe. The toppings are the fun part. Enjoy!
Ebo says
I tried it and so much love it
The Kitchen Girl says
Yay! So glad to hear it š We love how easy it is. Thanks!
Sandi Beahan says
I tried this recipe and I absolutely love it! I make a "crocked cheese" recipe from the hotel lounge where my husband and I met many years ago and it is perfect with this crostini recipe. Super easy to make and super delicious!!
The Kitchen Girl says
Awesome, Sandi! So glad to hear you both love it. Crocked cheese on crostini sounds like my kind of appetizer š Thanks for the review!
Paula Guerry says
This is an easy and great recipe and tastes fantastic. I made it to go with a
cheese ball I am bringing to a church function tomorrow. Thank you kitchen girl!!!!!
The Kitchen Girl says
Yayy! Love the idea of serving this with a cheese ball! Thanks for letting me know you made it and hope everyone enjoys š Cheers!!
Jeff says
Ever since we learned how to make crostini with your easy recipe, we stopped throwing away stale bread and I love the money-saving part. Winning! It's just so easy and goes with everything!
Kim says
I oven-roasted cherry tomatoes from our garden and whipped some together with garlic, fresh basil, and a smidge of olive oil. We spread ricotta on your perfect crostini and topped them with the tomato mixture. So yum! Thank you for this simple recipe. It's such a great base!
The Kitchen Girl says
Awesome, Kim! I'm so glad to be a part of your delicious experience ... sounds divine š Thanks for taking the time to review!
John says
Perfect
The Kitchen Girl says
Awesome, John Thanks so much!
Kelli says
I used equal parts of garlic and butter olive oil. Delicious!
The Kitchen Girl says
Sounds scrumptious...love garlic on crostini Thanks and I'm glad you enjoyed!
Lori says
So perfect and simple. Saving this as a go-to. I love making sour dough crostinis to serve with Shakshuka. I use regular sliced sour dough.
Traci Antonovich says
Awesome, Lori...thanks! We love sourdough crostini too! š
jody says
Thank you for being the only person to explain how to properly toast crostini. Not a soul on any of the other well-known websites said to TURN the bread over and oil BOTH sides. I think that info is key as I tried "their" way and didn't get as good results. Thank you for being thorough, Kitchen girl!
Traci Antonovich says
Well, it's my pleasure...and that's just how I've always done it lol. Thanks! Glad you're enjoying the recipe š
MJ says
I have the local grocery store slice bread for me. My favorite topping is to spread a garlic herb cream cheese spread on it, top that with a nice slice of roasted pork tenderloin and then top with fig jam. Yum.
Traci Antonovich says
MJ...that sounds amazing! Thanks for the idea...YUM š
Jennifer says
oh yum!! I love it with spinach dip and with egg salad for lunch!!
Traci Antonovich says
Oh yum Jennifer...I could go for some spinach dip on crostini right now! š
Maggie says
I love crostinis. Never knew they were so easy to make. I'll have to try your recipe!
Traci Antonovich says
Haha thanks! I wouldn't know about them had I not worked in a fancy deli years ago š
prasanna hede says
I buy baguettes and need to start baking my own now. Wonderful recipe!
Traci Antonovich says
Thanks Prasanna! We all need to repurpose our bread so we don't throw it away š
Deanna says
I love crostinis! I love dipping, making bruschetta everything! This a great post on crostini!
Traci Antonovich says
Thanks so much Deanna! Love the bruschetta everything part š
Kim says
I definitely also fall victim to having a baguette go stale on my counter. Crostini is the perfect solution! They look perfect and there are so many topping options!
Traci Antonovich says
Thanks Kim! Yep, all the toppings! š
Alexandra says
Where should the oven rack be placed? middle, low high?
Traci Antonovich says
Hi Alex, I'd say that's up to you depending on what location in your oven provides the most uniform heat source. Ovens vary, so I don't specify location in the recipe. But I do recommend flipping the crostini mid-way through baking cycle to promote even brownness on both sides, regardless of oven rack placement. Hope that helps š