If you’re building a cheese board, prepping crostini toppings, or hosting a party where finger food matters, Basic Crostini is a go-to recipe you’ll use over and over. Crispy, golden, and perfectly salted, these little toasts are made from baguette slices and olive oil and finished under the broiler in minutes. They’re like edible crackers—but better. Think of them as the blank canvas for all your cheese, spreads, dips, or charcuterie dreams.
Table of Contents
Why You’ll Love These Basic Crostini
- Quick to make—just slice, brush, and broil
- Store well for days in an airtight container
- Pair beautifully with toppings like marinated feta, bruschetta, or creamy dips
- More flavour and texture than boxed crackers
How to Make Perfect Crostini
- Preheat your oven to Low Broil and move the rack to the top position.
- Slice the baguette on a slight diagonal into 1/4-inch slices.
- Lay the slices in a single layer on a large baking sheet.
- Brush each piece lightly with olive oil.
- Broil until golden—watch closely to avoid burning. This should take 1-2 minutes per side.
- Flip each slice, brush the second side with more oil, and return to the oven for another minute or so.
- Once both sides are toasted and crisp, remove from oven and lightly sprinkle with salt.
- Let cool completely and store in an airtight container for up to 5 days.
Tips for the Best Crostini
- Use a fresh, crusty baguette: Day-old bread works too but may need slightly less time under the broiler.
- Slice on a bias: It makes for prettier pieces and better surface area for toppings.
- Don’t skip the salt: A pinch of salt after broiling boosts the flavour of whatever you put on top.
- Watch the broiler: Crostini can burn quickly—stay nearby!
When to Use Crostini
- As a base for appetizers like marinated feta crostini or whipped ricotta with roasted grapes
- In place of crackers on a cheese board
- Topped with hummus or white bean dip
- As a vehicle for bruschetta or tomato confit
Crostini 3 Ways to Try Next
If you’ve got your basic crostini ready, take it to the next level with these flavour-packed toppings:
- Marinated Feta & Fig Crostini: Tangy, salty, herby and sweet—this combo is a crowd pleaser.
- Orange-Honey Scented Whipped Ricotta with Persimmons: Creamy ricotta with a citrusy twist and juicy seasonal fruit.
- Pear and Brûléed Brie Crostini: Sweet, smoky, melty, and perfect for a fall or winter gathering.
Whether you’re entertaining or just craving a little something fancy, these crostini recipes are an easy way to impress.
For even more inspiration on how to serve crostini at your next gathering, check out this guide to building a cheese board from Serious Eats.
FAQ
Can I make these ahead of time?
Yes! These crostini stay crisp in an airtight container for 3–5 days. Just be sure they’re fully cooled before storing.
Can I use a different type of bread?
Absolutely. Ciabatta or sourdough works well—just aim for evenly sized slices about ¼-inch thick.
How do I keep them from burning under the broiler?
Keep the oven door slightly ajar and watch closely. Every oven is different, so check after 60 seconds.
Basic Crostini
Ingredients
1 baguette
Olive oil
Salt
Instructions
Place a rack on the top position in the oven. Preheat to broil (Low)
1. Slice the baguette on a slight diagonal into ¼-inch slices.
2. Lay the baguette in one layer on a large sheet pan.
3. Brush each piece with olive oil.
4. Place the baking sheet under the broiler and toast the baguette on the first side. Watching closely that it doesn’t burn. Once the baguette is lightly toasted, remove from the oven. Flip each piece of baguette over, brush with a little more olive oil and return to the oven. Toast for another minute or so until lightly toasted.
5. Remove and lightly salt the crostini. Cool completely. Transfer to an airtight container and store for 3-5 days.
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