Homemade Crostini Recipe
Simple homemade crostini made by slicing a crusty baguette or ciabatta, brushing with olive oil, baking until golden and sprinkling with flaky sea salt.
Servings: 8 servings
Ingredients
Ingredients
- ?1 fresh baguettecrusty – or ciabatta
- ?4 tablespoonsolive oil
- ?Flaky sea saltfor sprinkling
Instructions
Instructions
- Preheat the oven to 375°F / 190°C (170°C fan) and line a rimmed baking sheet with parchment paper.
- Slice the baguette or ciabatta into thin slices about 1/2 inch thick (about 1.3 cm). Arrange the slices in a single layer on the prepared baking sheet without overlapping.
- Brush both sides of each slice with the 4 tablespoons of olive oil, using a pastry brush or the back of a spoon so each slice is lightly coated.
- Bake for 8–10 minutes. Check after 4–5 minutes; if one side is browning much faster, flip the slices and continue baking until both sides are lightly golden and crisp.
- Remove the crostini from the oven, sprinkle with flaky sea salt to taste, and let cool until crisp.
- Serve plain or with toppings of your choice.
Equipment
- Rimmed baking sheet
- Parchment Paper
- Pastry Brush
Notes
Choose bread that is firm and does not fall apart or crumble as you slice it.
1/2-inch slices are perfect for crostini. Any thicker than that and they won’t get crispy all the way through.
If you’re cooking outside, try grilling crostini! Preheat the grill to375°F/190°C, and add the sliced bread right to the grill grates, over indirect heat.
To make garlic crostini, rub a peeled clove of garlic over the warm, crispy bread right after you pull it out of the oven.
To Store:Keep leftovers in a sealed container at room temperature for up to 5 days. You can also freeze the crostini for up to 1 month.
1/2-inch slices are perfect for crostini. Any thicker than that and they won’t get crispy all the way through.
If you’re cooking outside, try grilling crostini! Preheat the grill to375°F/190°C, and add the sliced bread right to the grill grates, over indirect heat.
To make garlic crostini, rub a peeled clove of garlic over the warm, crispy bread right after you pull it out of the oven.
To Store:Keep leftovers in a sealed container at room temperature for up to 5 days. You can also freeze the crostini for up to 1 month.