Simple Crostini Recipe (With Video and Step by Step)

Prep Time:

10 mins

Total Time:

30 mins

Servings:

12 to 16

Yield:

60 crostini

Crostini couldn't be simpler to make or more versatile to use. Meaning "toasts" in Italian, they are the perfect base for your pick of toppings—and once you learn how to make crostini, they’ll become your go-to appetizer for cocktail parties, cookouts, and more.

All you need to make crostini is a loaf of white bread, such as a simple Italian loaf or a baguette. Slice it evenly, brush with a little olive oil on both sides, and toast just enough to crisp, not darken, the slices. You can make crostini ahead and then pair with one (or more) of our favorite toppings for your next party.

What Is Crostini?

Crostini is Italian for toasts. These simple toasts are generally made with sliced white bread, brushed with olive oil, and lightly toasted until crisp. Once toasted, crostini are ready to top with fresh, grilled, or roasted vegetables, creamy spreads, cheese, fruit, sliced meats, and more.

Crostini vs. Bruschetta

Bruschetta is another type of Italian toast, and the terms are often used interchangeably. Generally, crostini are smaller (just right for a couple of bites as an appetizer) and are baked, while bruschetta is often larger, thicker, and grilled.

The Best Bread for Crostini

It’s just not crostini if you toast regular sliced white bread or a rich loaf like brioche or challah. 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!

Directions

Ingredients Simple Crostini — Rachel Marek

Preheat oven and brush bread with oil:

Preheat oven to 350°F. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.

Rachel Marek
Bake:

Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets.

Rachel Marek
Top and serve:

Top crostini with desired toppings, and serve.

Rachel Marek

Variation

For an extra layer of flavor, use a garlic- or herb-infused oil in place of the olive oil.

Making Crostini Ahead

To plan ahead for a party, bake the crostini toasts up to a week in advance, and top just before serving. To store, keep at room temperature in a resealable plastic bag, up to one week.

Crostini Topping Ideas

Try a favorite spread or pâté, sliced tomatoes and a fresh herb, or spread a soft cheese, add some black pepper and a drizzle of olive oil. These are some of our other favorite ways to top crostini:

Fresh tomatoes, basil, and olive oil
Olive tapenade
Salami and ricotta
Sliced pears with ricotta and walnuts
Smoked trout mousse
Goat cheese and figs
Roasted broccoli rabe
White bean spread
Pesto and sliced tomatoes
Eggplant caponata
Sautéed mushrooms

Frequently Asked Questions

Do you serve crostini hot or cold?

Crostini can be served hot or cold. They are usually served cold (and can be made ahead), but there is no reason you can’t make them and eat them while they are still warm. We recommend doing this with a room-temperature topping like chopped fresh tomatoes and basil or creamy goat cheese rather than a cold topping on the warm crostini.
What is the ideal texture of a well-toasted crostini?

The ideal texture of a well-toasted crostini is crisp and dry. When baking crostini, remember that you aren’t looking to color the bread as much as dry it out so it makes a crispy base for toppings. The ideal texture is crisp on the outside—so the toppings don’t soak into the bread too much—with a little softness to the interior.
Why is my crostini too hard?

The crostini are too hard if you baked them for too long. When they are too hard and dry, they can be unpleasant to eat because they hurt the roof of your mouth or crumble too easily. To avoid this, follow our recipe and do not bake the bread longer than the 15-20 minutes called for, and heat the oven to the specified temperature of 350 degrees Fahrenheit.
What is the origin of crostini?

Crostini are thought to have originated in Italy in the Medieval era. The dry, toasted bread is said to have been used by Italian peasants as a base for their meals rather than using plates. Other sources say crostini may date back further, as far back as ancient Roman times.