How to Make Crostini. In the grocery store, crostini is expensive and not always available, yet it’s so easy and budget friendly. Simply turn an artisan loaf/baguette into crispy, handheld vehicles for bruschetta, sauce dippers, or dip dippers for my White Bean Artichoke Spread.
How to Make Crostini (and why I do)
The reason I initially became inspired to DIY crostini is because…I can’t stand to watch bread go to waste. But, I also love being in control of my ingredients, and I love saving money.
Does this ever happen to you?
You buy a baguette…aaaand you don’t use it all. It sits on your counter…aaaand you throw it away.
End of story.
But that’s not the end of the story, because I’m showing you how to make crostini today.
How do you make crostini?
- slice a baguette (or any artisan bread loaf) into 1/4″ thick slices
- brush slices with olive oil
- bake (see full recipe below for details)
- serve (or store in airtight container up to 5 days)
Then how do you make bread for bruschetta?…or is there a difference?
No difference. Bruschetta is simply an appetizer that uses crostini as a base for various toppings. So, you simply make crostini and you have the base for any bruschetta.
A few more reasons to make your own crostini:
- The prepackaged ones can get expensive.
- They tend to be oily and salty beyond my taste.
- They can be flavored, which I definitely don’t want.
I make my crostini with these simple ingredients:
- baguette or ciabatta
- extra virgin olive oil
Here are the tools you’ll find helpful for this recipe:
Can you make crostini ahead of time?
Yep, just cut, oil, and freeze them in ziploc bags until you need them.
When it’s party time, pop the frozen slices into the oven (per recipe-baking instructions) and boom, they’re ready to serve.
How do you store crostini?
Once crostini is baked, I store mine in an airtight container at room temperature between 3-5 days…if they last that long, which they usually don’t 🙂
Stale bread is not a requirement…
It just isn’t. You can use fresh-baked bread for this recipe any time…even if you’re doing the freeze-and-bake method. Stale bread is simply not required. It just happens to be a great way to use stale bread.
Baguettes are not a requirement either
I love using sandwich rolls and ciabatta to make crostini also. These beauties picture here are from our local French bakery. Yeah, we’re spoiled here in the California wine country!
I mean, just look at these babies! We cannot, and will not, ever let them go to waste!
Here are my favorite ways to use crostini:
- making bruschetta when it’s party time
- scooping up breakfast (like my scrumptious Shakshuka)
- the perfect salad companion (like my Lemony Kale Chickpea Avocado Salad)
- served with soup or pasta (love it with my In A Hurry Kale Chickpea Soup)
Looking for winter holiday recipes?
My No Cook Cranberry Pomegranate 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 a comfort food that’s only a little naughty, grab my recipe for Half-Healthy Butternut Squash Baked Mac and Cheese.
And my Autumn Quinoa Sweet Potato Arugula Salad tastes like fall season with every bite.
* Note: This post has affiliate product links, which allows me to earn commissions when you make purchases through those links (no extra cost to you). THANK YOU for supporting The Kitchen Girl.
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