This easy crostini recipe will show you how to transform stale bread into crispy, yummy toasts. Perfect for making appetisers, or just as a tasty snack.
The word crostini comes from Italian, meaning ‘little toasts’, but they are way more than just a little bit of toast! With a glug of good olive oil, some heat and a rub of garlic, leftover bread is transformed into incredibly moreish and delightfully crunchy crostini.
And they go with everything! They can be both simple or fancy. We like to snack on them as bread chips or dip them in soup for a simple meal. And for special occasions, you can be as extravagant with the toppings as you like!
Crostini is best made with a white bread. An artisan or sourdough baguette is ideal. If you plan on serving them with toppings, a closer crumb baguette is best, rather than something like a ciabatta with lots of holes.
Crostini are great for using up stale bread, but you can make them with fresh bread too.
How to make crostini
Making crostini is super easy. Cut the bread into thin slices, brush them with olive oil and bake them on both sides until they are crisp and golden brown.
Step 1 - Slice the bread about ¼ inch slices (~5 mm).
Step 2 - Brush the slices with olive oil.
We slice the baguettes diagonally, so they come out slightly longer and look fab with those angled sides.
If you want to flavour the crostini with some spices, mix them into the oil before brushing it onto the slices of bread.
Step 3 - Bake the crostini at 190C for 12-14 minutes.
How long exactly they will take in the oven depends on how thick you cut the bread, as well as how well preheated the oven is. For an even baking, we flip the crostini after 7 minutes and continue to bake for about 5 minutes or until they are golden brown.
The traditional Italian way of flavouring crostini is to rub them with a piece of fresh garlic when they are still hot out of the oven. Then sprinkle a little bit of sea salt on top.
We also like a variation with spices, which we mix into the oil (along with the salt) before brushing the bread slices. Then they are quite similar to those flavoured double baked bread chips you can find at the shops!
Our favourite combination is smoked paprika, garlic powder and onion powder. Some dried herbs would also make a great option.
It’s so easy and quick to make crostini, and they are so tasty that it’s become our standard way to eat white bread.
Serve them with
You can enjoy these crostini plain with salads, soups or just as a crunchy snack.
Topped crostini make a great light meal or party snack. In the zero waste spirit, they are perfect for using up odds and ends in your fridge, whether it’s that half avocado, last bit of salad or spoonful of hummus! Get creative and have fun.
Add the toppings just before serving, so that the crostini don’t go soggy.
Allow your crostini to cool down completely, and then transfer them to an airtight container. They are best eaten fresh, but should stay crispy for up to a week.
You can also freeze the baked crostini in an airtight bag. If necessary, toast or briefly grill them to crisp them up again.
You can also freeze them before baking. Freeze the sliced and oiled bread, and then bake them directly from frozen.
🌱 This post is part of our USE IT UP! resource - helping you waste less in the kitchen. Be inspired to make the most of every bit of your produce, and learn ways to love your leftovers! 🌱
- 1 (200 g) baguette
- 3 tbsp olive oil
For garlic crostini
- 1 clove garlic
- sea salt to sprinkle
- Slice the bread into about ½ cm thin slices (¼ inch).
- If you are making the smoky paprika crostini, then mix the spices into the olive oil now.
- Lay the slices of bread out on a baking tray and brush them with the olive oil on each side.
- Bake the crostini on fan at 190°C (375°F) for 7 minutes, then turn them over and bake the other side for 5-7 minutes until crispy and light golden.
- For the garlic crostini, rub them with a fresh clove of garlic and sprinkle with fine sea salt while still hot.
This information is calculated per serving and is an estimate only.