Prepare a batch or two of this Easy Crostini recipe for a bite-sized appetizer that’s quick and easy to make!
Everyone loves bread, especially when it has been heated in the oven, and topped with a little oil, salt, and garlic. That’s why these toasted crostini are perfect for entertaining and make a great base for dipping, dunking, or topping. Serve them seasoned with this simple oil and garlic recipe or dress them up as fancy appetizers. Whatever the choice, these tasty morsels are bound to please all the guests.
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What are Crostini?
- Crostini means ‘little toasts’ in Italian, which are basically bite-sized slices of toasted bread that serve as vehicles for any variety of savory topping or dips.
Why We Love This Recipe
- Crostini can be used in so many ways! Top them with any variety of spreads, meats, cheeses, or veggies, or use them as crunchy croutons for soups and salads.
- Make Crostini ahead of time using easy and affordable baguettes, and keep them on hand for last-minute entertaining.
5 Easy Ingredients!
BREAD: Choose baguettes with a round diameter of about 3”, which is the equivalent of about two bites, for the perfect hand-held appetizer. Look for thinner, longer baguettes because they are more dense and have fewer holes than the ‘french bread’ style loaves. Other alternatives include plain baguettes, sourdough, whole wheat, or any artisan-seasoned baguette for this tasty recipe. Or DIY your own crostini using this no knead bread recipe and shape the boules into baguettes.
How to Make Crustini
Everyone loves bread! So sprinkle with a little oil and salt, and rub with some garlic for a new level of flavor.
- Slice a baguette and place on a baking tray.
- Brush with oil and sprinkle with salt.
- Bake until lightly toasted (as per the recipe below).
- Rub a cut clove of garlic over the crostini and garnish with parsley.
What Goes with Crostini?
What doesn’t go with crostini? Here are some ideas to get started:
- Ricotta and tomato toasts have all the bright flavors of spring right at your fingertips.
- Sautée chopped mushrooms and sliced green onions, then smear over tart goat cheese. Delish!
- Cream cheese seasoned with dill and cracked black pepper make an elegant appetizer with a slice of smoked salmon, prosciutto, fig, or roast beef.
- Top crostini with a tapenade made from diced kalamata olives and red bell peppers.
- Make mini avocado toasts, or thicken a jar of basil pesto with cream cheese, and garnish the tops with toasted pine nuts.
- Drain a can of white beans and puree them with a zesty Greek dressing. Then simply pipe the spread over crostini and garnish with sun-dried tomatoes.
- Or simply dip homemade crostini into garlic hummus, tzatziki, or this hot spinach dip.
Keep leftover crostini, that haven’t already been topped, in a zippered bag at room temperature for about a month. If they get a little soft, simply crisp them up under the broiler before using.
Other Delish Appetizers!
- Bacon Wrapped Water Chestnuts – a unique appetizer.
- Pineapple Sausage Kabobs – fun and delicious.
- Buffalo Chicken Wings – always a favorite.
- Artichokes – surprisingly simple!
- Caprese Skewers – so bright and flavorful.
- 1 baguette
- ¼ cup olive oil
- 1 teaspoon kosher salt
- 1 clove garlic optional
- 1 Tablespoon finely chopped fresh parsley optional
- Preheat oven to 400˚F.
- Slice baguette into ½ inch slices*. Place in a single layer on a baking tray. Bake in batches if more than one baking tray is needed.
- Brush with olive oil and sprinkle with salt.
- Bake for 6-9 minutes, until lightly toasted.
- Cut garlic clove and rub over the toasted bread if desired. Sprinkle with parsley if using. Cool before serving.
- *May slice ¼ inch slices if you prefer a thinner crostini. ¼ inch slices will take closer to 6 minutes.
- Keep leftovers (non topped) in a zippered bag at room temperature for about a month.
- Crisp up any crostini that has become soft under the broiler.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Recipe from Spend With Pennies