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Here's how to make crostini with a baguette or your favorite artisan bread. This easy recipe creates crisp, golden slices that are perfect for bruschetta, dips, charcuterie boards, soups, and salads. Homemade crostini are fresher and more affordable than store-bought.
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What Is Crostini?
Crostini are small slices of bread, traditionally made from a baguette, brushed with olive oil and baked until crisp and golden. They're a versatile base for bruschetta, dips, cheeses, and other toppings, and they're just as delicious served alongside soups and salads. Homemade crostini are fresher, more affordable than store-bought, and easy to customize with your favorite bakery loaf and seasonings.
Why You'll Love This Recipe
- More affordable and customizable. Make homemade crostini with your favorite bread and seasonings while spending less than many store-bought options.
- Simple ingredients. All you need is bread, olive oil, and optional salt.
- Easy to make. They're ready in about 15 minutes with very little hands-on effort.
- Perfect for entertaining. Serve them with bruschetta, dips, charcuterie boards, soups, and salads.
- Make ahead. Bake up to 5 days ahead or freeze for later.
What You'll Need
- Baguette: Any baguette is a popular choice because its shape lends itself to the classic handheld crostini. Other artisan loaves, including Italian bread, sourdough, ciabatta, and French bread, can be sliced into any size or shape you like. For a subtle touch of sweetness, use my cranberry walnut bread.
- Extra virgin olive oil: Brush or spray a light coating over the bread to help it turn crisp and golden. Use any oil you prefer.
- Salt: Optional, but a light sprinkle adds extra flavor.
How To Make Crostini
Slice the baguette or artisan loaf into ¼-inch thick slices. Arrange them in a single layer on a baking sheet and lightly brush both sides with olive oil.
Bake for 5 to 7 minutes, flip, then bake for another 5 to 7 minutes, until the crostini are lightly golden brown. Thicker slices will stay slightly softer in the center, while thinner slices bake up extra crisp.
Transfer the crostini to a cooling rack or plate and let them cool completely before storing. Once cooled, keep them in an airtight container at room temperature for up to 5 days or freeze for up to 30 days.
Crostini Recipe Tips
- Best bread for crostini: Use any baguette for naturally sized, handheld crostini. French bread, Italian bread, ciabatta, and other artisan loaves can be sliced to any size or shape.
- Fresh bread is my preference: I prefer a fresh bakery loaf or one that's no more than a day old. It bakes into crostini that are light, crisp, and easy to bite.
- Make ahead: Bake up to 5 days in advance and store in an airtight container at room temperature.
- Freezing: Freeze unbaked bread slices for up to 1 month and bake from frozen. Or freeze the baked crostini and briefly pop them in a toaster or a 350°F oven before serving.
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 and allow a few extra minutes to achieve the best results.
How To Use Crostini
Bruschetta is one of the most popular uses for crostini. Slice the bread at least ¼ inch thick so it remains sturdy enough to support toppings. Prepare the crostini as directed, then try one of these favorite recipes.
Or add crostini to a charcuterie board with crackers or serve them alongside shakshuka or zesty lemon kale salad.
📖 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°F.
- Slice the BAGUETTE into ¼-inch thick slices and arrange them in a single layer on a baking sheet.
- Lightly brush or spray both sides of each bread slice with OLIVE OIL. Optional: Lightly sprinkle with SALT.
- Bake for 5 to 7 minutes. Flip each slice and bake another 5 to 7 minutes, or until the crostini are lightly golden brown and crisp around the edges.
- Remove them from the baking sheet immediately to prevent carryover browning.
- Cool completely before storing in an airtight container at room temperature for up to 5 days.
Recipe Notes
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 🙂 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! 🙂 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 🙂 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 🙂 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 🙂 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 🙂 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! 🙂
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 🙂
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 🙂
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! 🙂
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 🙂
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 🙂
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 🙂
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! 🙂
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 🙂