Homemade Crostini (Crispy Baguette Toasts)
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To me, crostini—before being an Italian specialty—are simply thin slices of crispy baguette that I often serve as an appetizer with my spreads (tapenade, rillettes, fresh cheese) or use as a base for my canapés. Later, I learned that they’re called crostini in Italy—they’re also the base used to serve small bites during aperitivo.
Anyway, whatever you call them: I’ll show you how to make the perfect homemade crostini and how to store them so you’ll have some on hand if your friends drop by for drinks at the last minute!
Recipe Card
Homemade Crostini (Crispy Baguette Toasts)
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Ingredients
- 1 baguette preferably slightly firm or from the day before
- 1 drizzle of olive oil
- 1 pinch of sea salt optional
Instructions
- Preheat the oven to 400°F (200°C) in a regular oven or 350°F (180°C) in a fan/convection oven.
- Cut the baguette into thin, even slices, about ½ inch (1 cm) thick.
- Place the slices flat on a baking sheet in a single layer, and brush both sides with a drizzle of olive oil. Add a pinch of sea salt, if you’d like.
- Bake for 10 minutes, flipping the slices halfway through baking, until they are golden brown and crispy. Keep a close eye on them toward the end of baking.
- Let them cool completely before filling them or storing them in an airtight container.
Notes
Nutrition
The 2 Ingredients You Need for Crostini
The great thing about crostini is that you only need two ingredients:
- Baguette: You can even use a leftover piece that’s a little stale or day-old. The key is to cut it into thin, even slices, about ½ inch (1 cm) thick.
- Olive oil: Choose a good olive oil and simply drizzle a little on both sides.
Note: You can also add a little salt flakes, but depending on what you’re serving the crostini with, you don’t have to.
How to Bake Crostini
It’s up to you: the oven or the air fryer. I usually prefer to make them in the oven because I make large batches, and the air fryer basket is often too small. Just in case, here are the instructions:
- In the oven: Bake for about 10 minutes at 400°F (200°C) in a regular oven or 350°F (180°C) in a fan/convection oven, turning them halfway through. Depending on their size, it may take a little more or less time, so keep a close eye on them the first time.
- In an air fryer: same method and same temperature; cook for just 7 to 8 minutes, turning halfway through.
Crostini vs. Bruschetta vs. Canapé: What’s the Difference
People often confuse these three, so let me explain the difference:
- Crostini: These are simply small slices of baguette that have been toasted in the oven and then topped with either a homemade spread or ham, grilled vegetables, etc. They’re sort of like Italian canapés.
- Bruschetta: It’s a bit like crostini, but the slice of bread is larger (country bread, ciabatta), often rubbed with garlic and topped with chopped tomatoes.
- Canapé: This is basically the French alternative to the Italian crostini—they’re simply small squares of sandwich bread that you toast in a toaster, then top with a spread, salmon, and so on.
What to Serve With Crostini
You can serve your crostini however you like! Here are a few ideas:
- A little black tapenade, half a cherry tomato, and a basil leaf
- A little salmon rillettes and a sprig of dill
- Some homemade hummus and slices of grilled zucchini
- In fall, as my fig and fresh goat cheese toast
- Or simply to serve with a cheese platter with some homemade Boursin.
Making Crostini Ahead and Storing Them
You can definitely make your crostini ahead of time, so you’ll always have some on hand when friends drop by unexpectedly.
To store them properly, let them cool completely, then place them in an airtight container at room temperature. Never put them in the fridge, or the moisture will make them soft.
They’ll keep for 2 to 3 weeks with no problem!
Tips & Variations
If you want to add more flavor to your crostini, here are a few ideas:
- Rub a little garlic on the warm crostini as soon as they come out of the oven.
- Sprinkle them with a few dried herbs (such as dried thyme or rosemary) before baking.
- Add a little grated Parmesan cheese halfway through cooking.
In the same idea, check out my recipe for garlic baguette.
FAQ About Crostini
A crostini is a thin slice of baguette that you toast in the oven with a drizzle of olive oil until it’s golden brown and crispy. You can serve it plain alongside your spreads, or already topped for an appetizer.
The best option is a baguette—ideally one that’s a little firm or from the day before. Since it dries out in the oven anyway, even slightly stale bread works very well. You can also choose ciabatta, but your crostini will be larger.
I recommend cutting them about ½ inch (1 cm) thick. If you cut them too thin, the slices will burn quickly and break; if you cut them too thick, they’ll stay soft in the middle and lose their crunch.
Yes, they freeze very well. Let them cool completely first, put them in a freezer bag, and then pop them back in the oven for a few minutes after taking them out to restore their crispness.
Store them in an airtight container at room temperature—and above all, never in the fridge. If needed, you can reheat them in the oven at 300–325°F (150–160°C) for a few minutes.
