Easy 15-Minute Crostini Recipe (2024)

Published: · By: Kylie · This post may contain affiliate links · 6 Comments

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This quick and easy crostini recipe requires just 3 ingredients - baguette, olive oil, and salt - and takes about 15 minutes from start to finish. Making crostini at home is easier than you might think. And freshly made crostini tastes SO much better than the version you'll find at the grocery store!

Easy 15-Minute Crostini Recipe (1)

Table of Contents

1 What is crostini?

2 Ingredients and Substitutions

3 Why Make Homemade Crostini?

4 How to Make the Best Crostini

6 How to Slice Crostini

7 Adjust the Baking Temperature and Time

8 Tips for Making Crostini

9 What is the difference between crostini and Bruschetta?

10 What are my crostini so hard?

11 What is the ideal texture of a well-toasted crostini?

12 How do you eat crostini?

13 Crostini Toppings

14 Make Ahead, Storage, Freezing, and Reheating

15 Easy Dips to Serve with Crostini

16 The Easiest Homemade Crostini Recipe

What is crostini?

Crostini is an Italian appetizer made with toasted bread slices. Typically using baguette, the bread is sliced, brushed with olive oil, and lightly toasted to achieve a crispy, crunchy texture. It is then topped with a variety of ingredients or served alongside a dip or sauce. It makes the perfect versatile hors d'oeuvre or a light meal, offering a delightful combination of flavors and textures. Its elegant presentation and endless topping possibilities make crostini a popular choice for an easy party appetizer.

Easy 15-Minute Crostini Recipe (2)

Ingredients and Substitutions

  • French Baguette - I love to use a classic, crusty French baguette for this recipe, but you can use your favorite long loaf of bread.
  • Olive Oil - Stick with a good extra virgin olive oil for this recipe. Since the ingredient list is so short, you want to make sure you're using quality ingredients that taste delicious!
  • Kosher Salt - I prefer to use Kosher salt in 99% of my recipes and this one is no exception! A sprinkle of salt goes a long way in boosting the flavors of this homemade crostini.

Why Make Homemade Crostini?

This easy crostini recipe is the best way to take your appetizers to the next level! Store-bought crostini is often way too crispy and stale. Freshly made crostini are perfectly crisp and have a ton more flavor than store-bought. And the best part is that they take just minutes to throw together!

How to Make the Best Crostini

Slice the baguette into ½" slices using a serrated knife. Lay in a single layer on 1-2baking sheets.

Easy 15-Minute Crostini Recipe (3)

Brush both sides of each piece of bread with olive oil. Bake for 8-10 minutes.

Easy 15-Minute Crostini Recipe (4)

Serve with your favorite dips, spreads, and appetizers!

Easy 15-Minute Crostini Recipe (5)

The Best Kind of Bread for Crostini

  • You can use just about any type of bread as long as it's a long thin loaf. A French baguette works great.
  • Our local grocery store also has a great sourdough baguette. There are many other different types of baguettes - rosemary, artisan, rustic, etc.
  • Find one that you like and don't be afraid to switch it up next time you make them!

How to Slice Crostini

  • Use a sharp serrated bread knife for best results.
  • You can slice the bread directly across or on the diagonal (along the bias).
  • You'll want to cut it about ½" thick. You can go as thin as ¼" if you want an extra crispy crostini.
  • Slicing the bread directly across is going to give you a more sturdy crostini, so I recommend that method if you're pairing it with a thick, creamy dip like my spinach artichoke dip.
  • Cut the bread diagonally if you're serving it with something more forgiving like whipped feta dip.

Adjust the Baking Temperature and Time

These crostini are pretty forgiving and can be baked at any temperature between 350 degrees and 450 degrees. If you're hosting a group, you can pop a tray of crostini in while you're finishing the bake on one of my delicious dip recipes so they come out of the oven at the same time! Here is a simple table you can use:

350 degrees12-14 minutes
375 degrees10-12 minutes
400 degrees8-10 minutes
425 degrees6-8 minutes
450 degrees4-6 minutes

Tips for Making Crostini

  • The crostini should be quite crispy when it comes out of the oven. This is what makes it perfect for serving with all your favorite appetizers! It's sturdy enough to hold up to creamy whipped feta dip, fig jam baked Brie, and cheesy baked olive dip.
  • If you want to add a bit of extra flavor to your crostini, slice a clove of garlic in half and rub the cut side of the garlic across the surface of the baked crostini. This will add a subtle garlic flavor that pairs perfectly with savory dips and spreads!
  • Crostini can be served warm, straight from the oven, or at room temperature.
  • I prefer not to bake my crostini on parchment paper. I find that the parchment traps some of the moisture and doesn't allow the crostini to get quite as crisp.
  • No need to flip the crostini while it bakes. Both sides will still come out perfectly crisp!
  • Much like homemade croutons, crostini can be made with stale bread! It's also delicious of course when made with fresh bread. However, it's a great way to repurpose a loaf of bread that may be past its prime.
  • You can grill crostini! Brush both sides of the bread with oil and then place directly on the grill grates over medium-high heat. Grill for a couple minutes on each side or until the crostini is crisp with dark golden brown grill marks.
Easy 15-Minute Crostini Recipe (6)

What is the difference between crostini and Bruschetta?

Crostini are typically made with smaller loaves of bread, like a baguette. Whereas, Bruschetta is typically made with whole slices of bread from a larger loaf, like rustic Italian bread. I prefer to serve crostini with my appetizers as it's a more handheld size and requires a smaller bite. Crostini literally means "little toasts".

What are my crostini so hard?

If your crostini is so hard it feels like you might chip a tooth eating it, chances are good you baked it for too long! All ovens bake slightly differently so it's very important to keep a close eye on your crostini because they can go from perfectly crispy to hard as a rock in minutes. It's quite a small piece of bread so it doesn't need a ton of time in the oven.

What is the ideal texture of a well-toasted crostini?

Ideally, crostini should be crispy on the outside and tender on the inside. That's why we bake it at 400 degrees for just a quick 8-10 minutes. This achieves the perfect amount of golden brown deliciousness on the outside while keeping the inside of the bread ever so tender. A well-toasted crostini will not get soggy when topped because that thin layer of oil helps to crisp it up and prevent the toppings from seeping into the bread.

How do you eat crostini?

The versatility of crostini is what makes it one of my favorites! You can serve it with:

  • cheesy spinach and artichoke dip
  • roasted garlic goat cheese dip
  • creamy crab dip
  • creamy street corn dip
  • cheesy jalapeno popper dip
  • whipped feta dip
  • garlic and herb-marinated mozzarella balls
  • simple smoked salmon dip
  • cheesy baked olive dip
  • olive tapenade
  • Bruschetta with mozzarella
  • herb-marinated feta cheese

Crostini Toppings

You can get pretty wild with the crostini toppings - there are no rules! Here are some of our family's favorite combinations.

  • honey, roasted walnuts, and fresh thyme
  • pesto, cherry tomatoes, and fresh basil
  • caramelized onions, sliced pear, and blue cheese
  • ricotta cheese, Parmesan, black pepper, pear, and prosciutto
  • fresh mozzarella, grape tomatoes, and balsamic glaze
  • garlic sauteed shrimp, sliced avocado, and cilantro
  • hummus, Kalamata olives, and feta cheese

Make Ahead, Storage, Freezing, and Reheating

  • Make Ahead: I don't recommend making these crostini more than 24 hours in advance or they won't taste as fresh.
  • Storage: Once crostini have cooled to room temperature, store them in an airtight container on the counter until you're ready to eat them.
  • Freezing: I prefer not to freeze these crostini, especially because they're so easy to make.
  • Reheating: If you want to serve these crostini warm, you're welcome to reheat them in a 250-300 degree oven for a couple minutes but don't cook them too long or they'll end up drying out too much. They taste great at room temp too!

Easy Dips to Serve with Crostini

  • How to Make Spinach Dip
  • 10 Minute Smoked Salmon Dip
  • 30 Minute Cheesy Baked Olive Dip
  • The Best Jalapeno Popper Dip

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The Easiest Homemade Crostini Recipe

Easy 15-Minute Crostini Recipe (11)

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5 from 3 reviews

This quick and easy crostini recipe requires just 3 ingredients - baguette, olive oil, and salt - and takes about 15 minutes from start to finish. Making crostini at home is easier than you might think. And freshly made crostini tastes SO much better than the version you'll find at the grocery store!

  • Author: Kylie
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 24 slices crostini 1x
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Italian
  • Diet: Vegan

Ingredients

Scale

Instructions

  1. Heat oven to 400 degrees.
  2. Slice the French baguette on the bias into about ½" thick slices.
  3. Lay slices in a single layer on 1-2 baking sheets.
  4. Brush both sides of each piece of bread with olive oil.
  5. Bake for 8-10 minutes or until golden brown and crispy.
  6. Sprinkle with Kosher salt.
  7. Serve with your favorite appetizers or top as you like and enjoy!

Notes

  • The crostini should be quite crispy when it comes out of the oven. This is what makes it perfect for serving with all your favorite appetizers! It's sturdy enough to hold up to creamy whipped feta dip, fig jam baked Brie, and cheesy baked olive dip.
  • If you want to add a bit of extra flavor to your crostini, slice a clove of garlic in half and rub the cut side of the garlic across the surface of the baked crostini. This will add a subtle garlic flavor that pairs perfectly with savory dips and spreads!
  • Crostini can be served warm, straight from the oven, or at room temperature.
  • I prefer not to bake my crostini on parchment paper. I find that the parchment traps some of the moisture and doesn't allow the crostini to get quite as crisp.
  • No need to flip the crostini while it bakes. Both sides will still come out perfectly crisp!
  • Much like homemade croutons, crostini can be made with stale bread! It's also delicious of course when made with fresh bread. However, it's a great way to repurpose a loaf of bread that may be past its prime.
  • You can grill crostini! Brush both sides of the bread with oil and then place directly on the grill grates over medium-high heat. Grill for a couple minutes on each side or until the crostini is crisp with dark golden brown grill marks.

Nutrition

  • Serving Size: 1 crostini
  • Calories: 30
  • Sugar: 0 g
  • Sodium: 8.5 mg
  • Fat: 3.1 g
  • Saturated Fat: 0.5 g
  • Trans Fat:
  • Carbohydrates: 0.7 g
  • Fiber: 0 g
  • Protein: 0.2 g
  • Cholesterol: 0 mg
Easy 15-Minute Crostini Recipe (2024)

FAQs

How to make crostini not too hard? ›

To avoid hard crostini, don't overcook the bread slices. They should be crisp on the outside edges but still just slightly tender in the middle. If your crostini seem a bit too hard, put the toppings on a bit in advance. The topping will soften the crostini.

How to keep crostini from getting soggy? ›

How do I keep crostini from getting soggy? Bread brushed with olive oil before toasting acts as a lipid barrier to moisture. You can also add a fat-containing spread like butter, goat cheese, cream cheese, mashed avocado, or aioli to prevent juices from wet ingredients from making the toast soggy.

What is the difference between bruschetta and crostini? ›

Crostini is usually toasted because the bread is much smaller and thinner than bruschetta. Therefore, not much is required to get the bread to a crispy level. For bruschetta, the main method of choice is grilling. After all, bruschetta is derived from the Italian word meaning “to roast over coals”!

What is the rule of thumb for adding crostini toppings? ›

Prevent soggy bread by adding the toppings just before serving. The crostini toasts can be made up to 3 days ahead of time and stored in an airtight container, but toppings that may turn soggy, like tomatoes or fruit, should be added as close to serving time as possible.

How do you soften hard bread slices? ›

In the oven: Preheat oven to 200° or Warm setting. Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.

What is the difference between crostini and crouton food? ›

Crostino in Italian means crouton – small pieces of toasted bread. Crostini are thin slices of toast smeared with a pate or a spread of some kind.

What part of the meal is crostini typically served? ›

Crostini use suggestions: canapés with toppings, for dips (especially excellent with Baked Brie), side dish for meals such as Acqua Pazza (Italian Fish in Tomato Sauce), dunking into Soups and stews! “Crostini” means “little crusts” (ie.

What is the difference between crostini and melba toast? ›

Both are cut from a loaf of bread and toasted. However: Melba toast is toasted dry, saving calories. Crostini are brushed with olive oil, and can be thicker than Melba toast.

How to make crostini Jamie Oliver? ›

Crostini (small toasted bread)

In Italy they simply grill a 1cm/½ inch slice of ciabatta, rub it with a cut clove of garlic, drizzle it with oil and season it with salt and pepper. Crostini are a great aperitivo with a drink, especially if you offer a few different toppings.

What bread is crostini made from? ›

The Best Bread for Crostini

A baguette is ideal for crostini, its small surface area is just the right size for these appetizer toasts. Or use a long Italian loaf. The bread doesn't have to be fresh—you're going to dry it out in the oven—so if you have a day-old baguette use it!

What is the French version of crostini? ›

The French call them tartines, the Americans Toasts and the Italians Bruschetta. The Webster Dictionary defines them as: an open sandwich, one with a rich or elaborate topping. No matter what you call them, we all seem to love them! I love serving Tartines as a heavier passed appetizer at parties.

How to stop crostini from going soggy? ›

A thin drizzle of oil will help your bread get crispy in the oven. Expect to use about 1 teaspoon of oil for every 8 crostini. The ingredient quality matters. If you have a favorite extra-virgin olive oil, this is a good time to use it.

What qualities one looks for in crostini bread? ›

Texture is very important–it shouldn't be too dense. The bread needs to be thin enough to bite, but thick enough to support toppings -1/2-inch thick is just right. Brush olive oil on each piece before toasting it.

How to keep crostini fresh? ›

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 do you make hard bread not hard? ›

If you want to make stale bread soft again, wrap the bread in foil. If the crust of the bread is very hard, sprinkle a little water on the outside before you close the foil. Place the bread in a 300°F oven for 5-15 minutes or until the bread feels soft. If you added water, heat the bread until it no longer feels soggy.

Are crostinis hard? ›

If the crostini is too hard, it will hurt your guests' mouths and flake all over their clothes. The ideal texture: crispy on the outside and tender on the inside.

How do you keep French bread from hardening? ›

Wrap the baguette in aluminum foil.

Tear off a large sheet of aluminum foil and lay the baguette on it lengthwise. Fold the long sides of the foil over the baguette and tuck the ends of the foil under. Crimp the aluminum foil so it's sealed shut.

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