Crispy Crostini

These classic Italian crostini, meaning "little crusts," are perfectly toasted bread slices brushed with olive oil and sprinkled with salt, offering a crisp base for your favorite toppings or a sturdy companion for dipping into hearty dishes. Optionally rubbed with garlic for an extra flavor kick, they’re versatile for canapés or as a side for soups and stews. Simple to make and endlessly customizable, crostini elevate any meal!

Instructions

1. 1

   Preheat oven to 160°C/325°F for small crostini or 180°C/350°F for large crostini.

2. 2

   Slice the baguette on a diagonal: 0.5cm/1/4" thick for small canapés or 1cm/1/3" thick for larger pieces suitable for dipping.

3. 3

   Lightly brush both sides of each bread slice with olive oil and sprinkle with a pinch of kosher salt.

4. 4

   Arrange slices on a baking sheet and bake for 10 minutes, flipping halfway, until fully crisp and golden.

5. 5

   If using garlic, lightly rub one side of each warm crostini with the cut side of the garlic clove for extra flavor.

6. 6

   Serve warm as a side for dishes like soups or stews, or let cool completely for piling with toppings like bruschetta or spreads.

Recipe Notes

• Bread type – Choose a sturdy bread like ciabatta, pane di casa, pain de campagne, or sourdough to ensure crostini stay crisp even with toppings or sauces. Soft white baguettes may become soggy quickly, reducing the eating quality.

• Garlic rub – Rubbing with garlic is optional but adds a subtle, aromatic depth. Use fresh garlic and rub lightly to avoid overpowering the bread. Best done while the crostini are still warm.

• Crostini size – Cut thinner (0.5cm/1/4") slices for bite-sized canapés, perfect for toppings like tomato-basil or smoked salmon. Use thicker (1cm/1/3") diagonal slices for heartier sides, ideal for dipping into dishes like Italian poached fish or hearty soups.

• Olive oil – Adjust the amount based on the number of slices. For fewer calories, reduce to 1 tbsp total, saving about 62 calories per serving.

• Storage – Store cooled crostini in an airtight container for up to 5 days. They may last longer if kept dry. Re-crisp in a 160°C/325°F oven for 3–5 minutes if needed.

• Serving suggestions – For canapés, top with classics like diced tomatoes with basil, olive tapenade, or creamy cheese spreads. As a side, pair with stews, soups, or seafood dishes like Acqua Pazza for a delightful crunch.

• Make-ahead – Prepare and bake crostini up to 2 days in advance for convenience. Store as noted and add toppings or serve just before eating to maintain crispness.