Sure to impress, this simple Crostini Recipe offers a delicious, crusty base for countless toppings and dips.
Don’t toss your stale baguette—you’ve got some potential crostini in your hands. Crostini, which is Italian for “little toasts,” happen to be among my tried-and-true dinner party tricks I keep up my sleeve. But there’s no trick, really. Just some thoughtful preparation that takes under half an hour.
These crostini are brushed with olive oil, rubbed with fresh garlic, and finished with freshly ground black pepper and sea salt. They can make day-old bread taste amazing and can turn whatever’s in your fridge—leftover chicken, that last bit of goat cheese—into something that looks intentional and grand. Sure, in Tuscany, they typically serve them with something rustic and robust, like chicken liver pâté. But crostini are nothing if not flexible. Top them with anything from chopped tomatoes and basil to your favorite meats and cheeses.
I made a platter of these once for a last-minute group dinner gathering, and they disappeared faster than anything else on the table. Even the gorgeous cheeseboard didn’t stand a chance. People love anything bite-sized they can eat with one hand while holding a drink in the other, and crostini ticks all the boxes. Someone always inevitably asks, “Wait, did you make these?” as if layering things onto toast is an indicator of culinary genius—and maybe it is.
Topping your crostini
Will you enjoy these crostini plain? Of course. They taste excellent. But crostini are blank canvases, which is just code for “you can do whatever you want.” Dab on some goat cheese, Whipped Ricotta, labneh, or hummus. Throw on sliced figs, Parmesan Roasted Asparagus, Marinated Artichoke Hearts, or ribbons of smoked salmon. Drizzle with honey or balsamic, or add some sliced olives or an anchovy. Contrasts in texture and flavor can make all the difference with crostini!
How do I store leftovers?
Store your leftover crostini in an airtight container at room temperature for up to 3 days. To make them crunchy again, pop them in a 350°F oven for 2 to 3 minutes before serving. They also freeze well for up to 3 months. You can fully revive them with just 10-15 minutes in a 350°F oven.
Serving suggestions
Serve these crostini with your favorite pasta. Personally, I love these Chicken Alfredo Stuffed Shells with all my heart. They’re so creamy! You could also make something a bit more traditional, like this incredibly delicious Bucatini all’Amatriciana, or a solid vegetarian option like a creamy Artichoke Pasta. For some greens, a Grilled Romaine Salad, as well as this Arugula Caprese Salad With Lemon Basil Dressing, are both absolute head-turners.
Crostini Recipe
Ingredients
- 1 baguette sliced diagonally into 1/4-inch slices
- Extra-virgin olive oil for brushing
- Freshly ground black pepper for seasoning
- Sea salt for sprinkling
- 1 clove garlic peeled and halved lengthwise (optional)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
- Lightly brush both sides of each bread slice with extra-virgin olive oil. Season with a little pepper and salt.
- Place the slices in a single layer on the prepared baking sheet. Bake for about 10 minutes until the crostini are golden and crisp.
- Remove from the oven, rub the cut side of garlic onto each piece (if desired), adjust salt and pepper, and serve with your favorite toppings.
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