The word crostini means “little crusts” in Italian. People typically associate crostini with party appetizers and cheese plates, but you don’t have to throw a party to enjoy these little toasts.
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!
Baguette is preferred, or any elongated crusty bread should do.
A serrated knife works best for slicing bread. Slice your bread reasonably thin, about 1/2-inch thick or just under—any thinner, and your bread might fall apart.
For larger crostini with more room for toppings, slice your bread on the diagonal. 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. They always turn out nicely golden on both sides regardless. The crostini are done when they’re golden on top and sound sort of hollow when you give them a little tap. You can also grill your crostini, for some smoky flavor and grill marks.
Ingredients:
1 baguette (crusty French bread)
2 to 3 tablespoons extra-virgin olive oil, as needed
Flaky sea salt or fine salt, to taste
Preheat the oven (or a gas grill) to 450°F. Line a large, rimmed baking sheet with parchment paper for easy clean-up, if desired. Slice your baguette on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil (this will require about 2 to 3 tablespoons oil).
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 they’re crisp and nicely golden on top. Sprinkle the toasts lightly with salt. Transfer the toasts to a serving platter.