Skip the spendy store bought stuff, and learn make your own Crostini with bread, olive oil, and an oven. You won't believe how easy it is, and you can even freeze it ahead of your event. Grab this crostini recipe and get yourself in party mode!
I love to make crostini for ALL the things, like bruschetta, breakfast scoopers, soup dippers, and giant salad croutons.
If you buy it packaged, it can get expensive, especially for larger events. It's often pre-seasoned, too oily, and oversalted.
We can avoid all of this by making it ourselves. So, if you're planning to make bruschetta for an event, why not make your own crostini? You'll save money, use your favorite bakery bread, and it's at your fingertips when you need it.
How do you make crostini?
1. slice a baguette or any artisan loaf into 1/4" thick slices, and slice a slight angle for longer pieces
2. lightly brush slices with extra virgin olive oil on both sides.
3. bake until crispy (see full recipe below for details)
4. allow to cool; store in airtight container until ready to use
How to use crostini:
- make bruschetta for a party
- scoop up this scrumptious Shakshuka breakfast
- perfect salad companion for my Lemony Kale Chickpea Avocado Salad
- serve with my Kale Chickpea Soup In A Hurry
No matter what, you definitely need to grab Crostini 7 Ways from my Sonoma County neighbors over at La Crema winery.
They have a list of beautiful ingredient toppers for crostini and 7 ways to use them. Grab that link...and shop their wines while you're at it. Excellent prices for outstanding product!
This is not sponsored btw, just spreading the love!
Can you make crostini ahead of time?
Yep! Just follow the recipe instructions to make crostini and store in airtight container up to 3 days at room temperature.
You may need to pop them into the oven to make the surface crispy again.
- baguette, ciabatta, or other artisan loaf
- extra virgin olive oil
- salt (optional)
Tools needed to make crostini:
Can you freeze crostini?
Yep, just slice the bread, oil both sides, and freeze them in ziploc bags until you need them.
When it's party time, pop the frozen slices into a preheated oven and bake until crispy.
Be sure to review the baking instructions for this recipe, and realize that you may need to add a few more minutes of baking time to it.
What kind of bread is used for bruschetta?
Bruschetta is an appetizer that uses crostini as a base for various toppings.
So, you simply make crostini and you have the base for any bruschetta appetizer.
Can I use non-stale bread to make crostini?
You can definitely use fresh-baked bread to make crostini any time, even for the freeze-and-bake method.
Crostini, however, will always be a great way to use up day old bread or baguettes.
What kind of bread do I use to make crostini?
I love using sandwich rolls and/or ciabatta from our local bakery to make crostini.
In fact, this is one of my hot tips for holiday entertaining, especially with gorgeous breads like these from our local French bakery. (yeah, we're simply spoiled here in wine country)
Looking for winter holiday recipes?
My Pomegranate Cranberry Relish is perfect served on top of warm, brie cheese.
You’ll love my Vegan Green Bean Casserole…and you really won’t believe it’s vegan!
For comfort food that’s only a little naughty, grab my recipe for Baked Butternut Squash Mac and Cheese.
And my Fall & Winter Sweet Potato Salad tastes like the fall season with every bite.
- 1 Baguette or French Bread Loaf
- 1/4 cup Extra Virgin Olive Oil
- Preheat oven to 375°F.
- Slice bread diagonally into 1/4” thick slices or to desired thickness.
- Lightly brush both sides of bread with OLIVE OIL or use olive oil spray.Arrange on a baking sheet. (optional) sprinkle with SALT.
- Bake 5-7 minutes, remove from oven, flip crostini and bake another 5-7 minutes until crispy and browned to your liking.
- Serve warm or at room temperature.
- To store, allow crostini to cool completely and store in an airtight container up to 5 days at room temperature.
- as a base layer for my Cranberry Brie Crostini or bruschetta
- as a scoop for my dips and spreads
- in place of crackers for soup or salad
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.