Who doesn’t love golden, crisp crostini? Crostini is crusty bread brushed with olive oil, toasted in the oven or in the grill to perfection. I love how it shatters between my teeth, offering the perfect contrast to a creamy spread or dip.
The word crostini means “little crusts” in Italian. I typically associate crostini with party appetizers and cheese plates, but you don’t have to throw a party to enjoy these little toasts.
For example, you can resuscitate a stale baguette by turning it into crostini. You can whip together a fun lunch or snack in no time with crostini and condiments from your fridge. Or you can make an everyday dinner more festive by starting with a round of crostini and a creamy spread. Crostini is the answer!
I recently baked up some crostini to accompany my upcoming caponata recipe. As I consulted my bruschetta recipe for guidance, I realized that I must not be the only person wondering how to make crostini. So here I am, waxing poetic about Italian toasts. Did you know that the singular form of crostini is crostino?
Today, I’m sharing all my best crostini topping suggestions and a simple, foolproof recipe for homemade crostini. Do tell me how you enjoy your crostini in the comments!
Crostini Tips & Tricks
Here’s everything you might like to know about crostini before you get started:
- Start with good bread. Baguette is preferred, or any elongated crusty bread should do.
- No worries if your bread is stale—your crostini will turn out just as well. (Do not use bread with any signs of mold, however.)
- A serrated knife works best for slicing bread. I suggest slicing your bread reasonably thin, about 1/2-inch thick or just under—any thinner, and your bread might fall apart.
- For larger crostini with more room for toppings, slice your bread on the diagonal (as shown in these photos).
- Or for smaller, more bite-sized appetizers, cut the slices straight across (perpendicular to the long edge).
- No need to flip your toasts while baking. Mine always turn out nicely golden on both sides regardless.
- The crostini are done when they’re golden on top and sound sort of hollow when you give them a little tap.
- Finish your crostini with a light sprinkle of salt and any additional toppings you might enjoy. Keep reading for topping suggestions!
Crostini Temperatures & Timing
When I’m preparing for parties, I often need to throw crostini on an open oven rack while I’m baking something else. This works out great as long as the timing is adjusted accordingly. I only suggest that you don’t use the broiler because they vary considerably and you could easily burn your toasts. Here are my notes:
- 10 to 12 minutes at 350 degrees (Fahrenheit)
- 8 to 10 minutes at 400 degrees
- 6 to 9 minutes at 450 degrees
You can also grill your crostini, for some smoky flavor and grill marks. It’s quite simple. Just see the recipe notes for guidance.
Dips & Spreads for Crostini
This crostini is sturdy and makes an excellent dipping vehicle. Or, simply slather the top with something creamy. You can’t go wrong with room-temperature goat cheese or other soft cheeses.
- Avocado Pesto
- Baked Goat Cheese with Tomato Sauce
- Creamy Homemade Hummus or Green Goddess Hummus
- Pimento Cheese
- Spicy Red Pepper & Feta Dip
Additional Crostini Toppings
Pile on any of the following:
- Cheese, sliced
- Fruit or jam
- Honey
- Peppers, pickled or roasted
- Pickles or any sort of pickled vegetables
- Pitted olives
- Roasted Garlic
- Roasted vegetables: Brussels sprouts, carrots, cauliflower, etc.
- Thick balsamic vinegar or balsamic glaze
- Torn fresh, leafy herbs (basil, dill, parsley, etc.)
- Tomates, sliced
More Crostini Appetizer Recipes
Here are some fun crostini-based appetizers I’ve developed over the years:
- Cranberry Crostini (Perfect for Thanksgiving)
- Pear, Raspberry and Goat Cheese Crostini
- Roasted Cherry Tomato Crostini with White Bean Pesto in Love Real Food (page 112)
- Roasted Grape Crostini with Brie and Fresh Thyme
- Roasted Strawberry, Basil, and Goat Cheese Crostini in Love Real Food (page 115)
- Tomato Basil Bruschetta with Balsamic Drizzle
How do you like your crostini? Please let me know in the comments! I love hearing from you.
How to Make Crostini
- Author:
- Prep Time: 6 minutes
- Cook Time: 9 minutes
- Total Time: 15 minutes
- Yield: 24 1x
- Category: Appetizer
- Method: Baked or grilled
- Cuisine: Italian
- Diet: Vegetarian
Learn how to make golden, toasted crostini in this simple recipe! They’re easy to make in the oven (or on the grill, see note). Crostini are the perfect base for your party appetizers or a fun light meal with accompaniments. Recipe yields 16 to 24 little toasts, depending on the baguette length (demi or full size).
Ingredients
- 1 baguette (crusty French bread)
- 2 to 3 tablespoons extra-virgin olive oil, as needed
- Flaky sea salt or fine salt, to taste
Instructions
- Preheat the oven (or a gas grill*) to 450 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up, if desired. If your baking sheet is smaller than mine, you may need to make the toast in two batches.
- Slice your baguette on the diagonal into pieces no wider than ½-inch. I can usually fit 20 to 24 slices on my large baking sheet; you might have some bread left over. Lightly brush both sides of each slice with olive oil (this will require about 2 to 3 tablespoons oil).
- Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for 6 to 9 minutes, until they’re crisp and nicely golden on top. Sprinkle the toasts lightly with salt. Transfer the toasts to a serving platter, if desired, and use as desired.
Notes
Recipe adapted from my Tomato Bruschetta and crostini-based appetizers in my cookbook, Love Real Food.
*How to grill crostini: Simply brush the slices with olive oil as directed and place them directly on the grill grates with tongs. Cover and let the bread toast for about 3 minutes. When the undersides are golden, with nice grill marks, carefully flip them with tongs and repeat on the other side. Transfer to a large serving platter and top as desired.
Alternate baking temps and timing: Sometimes, you’ll want to bake crostini on an available oven rack while roasting something else. If baking at 350 degrees Fahrenheit, your crostini will be ready in 10 to 12 minutes. If baking at 400, they’ll be done in 8 to 10 minutes.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
valerie foley
I love these suggestions. Being a new widow, Ilike simple, healthy and easy.
★★★★★
Kate
Hi Valarie, I’m sorry for your loss. I’m glad you love the suggestions.
Patty
I like to serve crostini with romesco sauce layered over homemade ricotta. Always a hit and I can’t stop eating it!
Kate
That sounds amazing, Patty! I can understand why you can’t stop eating it.
gwyn
My favorite toppings are either a mushroom and walnut pate or apple butter with extra sharp cheddar!
Kate
Delicious, Gwyn! Thank you for sharing.
Sasha
Beautiful photos – for just toasted slices of baguette, these look amazing! I love crostini with so many things including romesco and muhammara, but anything avocado is always a sure-fire winner. I’m looking forward to trying your spicy feta and peppers recipe.
Yes, I did know one crostini is a crostino – and one biscotti is a biscotto and one blini is a blin:).
Kate
Yes, my spicy feta dip would be delicious! Thank you for sharing, Sasha.
Kristi Cannon
I LOVE crostini so thanks for leaving a lot of topping/appetizer ideas with it. All I’ve ever used crostini for so far is your bruschetta recipe. Because the crusts of crostini make the top of my mouth raw, I like to cut them off after toasting and use them for a panzanella. It turns my crostini more into “bites”, but hey, it still tastes awesome. I’ve been following your blog for awhile and am always impressed with your recipes.
★★★★★
Kate
Thank you for sharing, Kristi! I appreciate you taking the time to comment and review.
Kristin
My favorite Crostini has been homemade toasted baguette smothered with goat cheese flavored with fresh thyme and topped with roasted garden sun gold tomatoes. We have been alternating between crostini, your bruschetta and panzanella both on homemade Pane Tuscano. Your 450 bread toasting suggestion has been amazing, no more babysitting the broiler.
Kate
That sounds delicious! Thank you for sharing, Kristin.
Catie
I have crostini probably once a week for lunch right now! I love to slather it with garlic hummus and chopped Greek olives, or fresh pimento cheese with a ton of fresh-cracked black pepper.
Last week I sautéed zucchini noodles, heirloom tomatoes, and olives in tomato sauce, then threw it in a bowl with black-truffle burrata, and dipped my crostini into it. SO. GOOD.
Marian
This was great! I made the roasted pepper and feta dip as well!
★★★★★
Ivory
I made a small batch to see if I could make it as yummy looking as your looks. My teen son and husband ate all 10, before I got a chance to take a picture or taste them. I had prepared some different toppings. I could not believe they did this to me. So all I can say, I guess they were amazing, since I did not get to taste them. By the way, I bbq them on the grill instead of baking them in the oven. I must add, for me( who is not good on the grill), so at first I burned a few crostini.
★★★★★
Kate
I’m so happy to hear that! Thank you for sharing, Ivory. Sounds like you need to make them again.
Amy
How long can you store these?
Kate
I find these are best right away.
Jenny
My favourite way to enjoy crostini is to spread with good quality ricotta cheese and drizzle it with maple syrup. It’s delicious
Rosalie Gunnlaugsson
Can I toast the bread ahead of time and add toppings when ready to serve.
Kate
Sure!