How to Make Crostini

Enjoy oven-baked crostini with this simple recipe! Crostini are the perfect base for party appetizers or dips. They're also a fun light meal.

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homemade crostini recipe

Who doesnโ€™t love golden, crisp crostini? Crostini is crusty bread brushed with olive oil, toasted in the oven or in the grill to perfection. I love how it shatters between my teeth, offering the perfect contrast to a creamy spread or dip.

The word crostini means โ€œlittle crustsโ€ in Italian. I typically associate crostini with party appetizers and cheese plates, but you donโ€™t have to throw a party to enjoy these little toasts.

For example, you can resuscitate a stale baguette by turning it into crostini. You can whip together a fun lunch or snack in no time with crostini and condiments from your fridge. Or you can make an everyday dinner more festive by starting with a round of crostini and a creamy spread. Crostini is the answer!

how to make crostini

I recently baked up some crostini to accompany my caponata recipe. As I consulted my bruschetta recipe for guidance, I realized that I must not be the only person wondering how to make crostini. So here I am, waxing poetic about Italian toasts. Did you know that the singular form of crostini is crostino?

Today, Iโ€™m sharing all my best crostini topping suggestions and a simple, foolproof recipe for homemade crostini. Do tell me how you enjoy your crostini in the comments!

Watch How to Make Crostini

baked crostini

Crostini Tips & Tricks

Hereโ€™s everything you might like to know about crostini before you get started:

  • Start with good bread. Baguette is preferred, or any elongated crusty bread should do.
  • No worries if your bread is staleโ€”your crostini will turn out just as well. (Do not use bread with any signs of mold, however.)
  • A serrated knife works best for slicing bread. I suggest slicing your bread reasonably thin, about 1/2-inch thick or just underโ€”any thinner, and your bread might fall apart.
  • For larger crostini with more room for toppings, slice your bread on the diagonal (as shown in these photos).
  • Or for smaller, more bite-sized appetizers, cut the slices straight across (perpendicular to the long edge).
  • No need to flip your toasts while baking. Mine always turn out nicely golden on both sides regardless.
  • The crostini are done when theyโ€™re golden on top and sound sort of hollow when you give them a little tap.
  • Finish your crostini with a light sprinkle of salt and any additional toppings you might enjoy. Keep reading for topping suggestions!

Crostini Temperatures & Timing

When Iโ€™m preparing for parties, I often need to throw crostini on an open oven rack while Iโ€™m baking something else. This works out great as long as the timing is adjusted accordingly. I only suggest that you donโ€™t use the broiler because they vary considerably and you could easily burn your toasts. Here are my notes:

  • 10 to 12 minutes at 350 degrees (Fahrenheit)
  • 8 to 10 minutes at 400 degrees
  • 6 to 9 minutes at 450 degrees

You can also grill your crostini, for some smoky flavor and grill marks. Itโ€™s quite simple. Just see the recipe notes for guidance.

crostini with caponata

Dips & Spreads for Crostini

This crostini is sturdy and makes an excellent dipping vehicle. Or, simply slather the top with something creamy. You canโ€™t go wrong with room-temperature goat cheese or other soft cheeses.

Additional Crostini Toppings

Pile on any of the following:

More Crostini Appetizer Recipes

Here are some fun crostini-based appetizers Iโ€™ve developed over the years:

How do you like your crostini? Please let me know in the comments! I love hearing from you.

crostini on serving platter

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How to Make Crostini

  • Author: Cookie and Kate
  • Prep Time: 6 minutes
  • Cook Time: 9 minutes
  • Total Time: 15 minutes
  • Yield: 24
  • Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 24 reviews

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Learn how to make golden, toasted crostini in this simple recipe! Theyโ€™re easy to make in the oven (or on the grill, see note). Crostini are the perfect base for your party appetizers or a fun light meal with accompaniments. Recipe yields 16 to 24 little toasts, depending on the baguette length (demi or full size).

Ingredients

  • 1 baguette (crusty French bread)
  • 2 to 3 tablespoons extra-virgin olive oil, as needed
  • Flaky sea salt or fine salt, to taste

Instructions

  1. Preheat the oven (or a gas grill*) to 450 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up, if desired. If your baking sheet is smaller than mine, you may need to make the toast in two batches.
  2. Slice your baguette on the diagonal into pieces no wider than ยฝ-inch. I can usually fit 20 to 24 slices on my large baking sheet; you might have some bread left over. Lightly brush both sides of each slice with olive oil (this will require about 2 to 3 tablespoons oil).
  3. Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for 6 to 9 minutes, until theyโ€™re crisp and nicely golden on top. Sprinkle the toasts lightly with salt. Transfer the toasts to a serving platter, if desired, and use as desired.

Notes

Recipe adapted from my Tomato Bruschetta and crostini-based appetizers in my cookbook, Love Real Food.

*How to grill crostini: Simply brush the slices with olive oil as directed and place them directly on the grill grates with tongs. Cover and let the bread toast for about 3 minutes. When the undersides are golden, with nice grill marks, carefully flip them with tongs and repeat on the other side. Transfer to a large serving platter and top as desired.

Alternate baking temps and timing: Sometimes, youโ€™ll want to bake crostini on an available oven rack while roasting something else. If baking at 350 degrees Fahrenheit, your crostini will be ready in 10 to 12 minutes. If baking at 400, theyโ€™ll be done in 8 to 10 minutes.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโ€™s advice. See our full nutrition disclosure here.

Kate and Cookie

HELLO, MY NAME IS

Kathryne Taylor

I'm a vegetable enthusiast, dog lover, mother and bestselling cookbook author. I've been sharing recipes here since 2010, and I'm always cooking something new in my Kansas City kitchen. Cook with me!

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Comments

  1. Sandi

    Hi guys โ€“ can they be successfully frozen?

    1. Cookie and Kate

      Hi Sandi, I think it is easier to make them with bread that is frozen fresh.