Crostini is so easy to make using fresh (or even stale) bread. These little mini toasts make the best easy hors d’oeuvres. They are perfect for cheese trays, delicious with dips, and can also be topped with fruits, veggies, thinly sliced meat and herbs. The options are truly endless for this incredibly versatile appetizer. Learn how to make crostini in minutes!

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This crostini is my favorite way to use “old” bread that would otherwise go to waste. And let’s be honest, I don’t like to let bread go to waste! However, you can also make crostini using fresh bread as well. It’s such a great way to serve a variety of dips, spreads and toppings for parties. Sometimes, we even call it dinner!

My catering career taught me lots of important things… but the versatility of crostini was a lesson I love to share. They make the prettiest accompaniment to any appetizer, and if you have any leftovers, there are a variety of ways you can use them throughout the week. They are the perfect addition to salads and soups. Easy to make and easy to enjoy… what’s not to love about easy crostini?

Close-up of creamy dip topped with chopped herbs and a toasted bread slice, surrounded by crostini for the perfect appetizer spread.

What is Crostini?

Crostini is Italian for “little toasts”. They are thin slices of toasted bread (or grilled), usually cut from a baguette and topped with olive oil. It is also the equivalent of a crouton for soups and salads, just thinner.

They are generally served as an appetizer, atlhough there are some versions that are certainly sweet enough to be considered a dessert course. Is your mouth watering yet? Mine is!

A plate of toasted crostini surrounds a bowl of creamy dip garnished with herbs. One bread slice is dipped into the bowl.

Ingredients

  • Bread – Use whatever you have on hand!
  • Olive Oil – You can substitute canola oil or melted butter. You can even use an infused olive oil.
  • Herbs and Seasonings – Thick flakes of black pepper, sea salt, rosemary, thyme, the options are endless! Rub with garlic clove for added flavor.

Best Bread for Crostini

Almost any bread (aside from sandwich bread) will work! Use whatever you have on hand – even day old bread. I most frequently use take and bake bread, which is a prepackaged bread from the bakery department of our local grocer that you bake at home, then slice.

  • baguette
  • ciabatta
  • french bread
  • artisan bread
  • bagels (also sliced)
  • take and bake bread
Slices of toasted baguette arranged on a baking tray, perfect for creating delicious crostini.

Tip from my Test Kitchen

Keep in mind that the ideal crostini texture is crispy on the outside, and perfectly tender on the inside. Don’t over-bake!

A white dish with a round dip bowl filled with creamy dip topped with chopped herbs and a drizzle of oil, accompanied by multiple toasted crostini on a rectangular white platter.

Serving Suggestions

Crostini pair well with an array of toppings. These are a few of my favorite ways to enjoy them!

A bowl of creamy dip topped with chopped chives, surrounded by several toasted crostini slices.
5 from 30 votes
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Crostini

Crostini are the perfect accompaniment to cheese trays and appetizers, can be enjoyed alone or topped with fruits and herbs.
Prep: 5 minutes
Cook: 1 minute
Total: 6 minutes
Servings: 16
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Ingredients  

Instructions 

  • Preheat oven to broil.
  • Slice a baguette into thin slices at an angle.
    1 baguette
  • Line crostini on a baking sheet.
    Slices of toasted baguette arranged on a baking tray, perfect for creating delicious crostini.
  • Using a pastry brush, coat with olive oil.
    2 tablespoons olive oil
  • Optional: add a fresh crack of sea salt, black pepper or herbs.
    2 teaspoons sea salt
  • Broil 1 – 1½ minutes until just toasted and crunchy.
    A baking tray with evenly spaced, lightly toasted crostini sits on a gas stove.

Julie’s Tips

  • If your crostini bakes for too long or just seems a touch too crunchy, add moisture with a topping, allowing it to sit for a bit to soften.
  • You can make crostini in advance! Store them at room temperature in an airtight bag. Top just before serving.
  • In fact, I often make crostini ahead of time and give it an extra little crisp under the broiler so it’s a touch warm when guests arrive. What could be easier?

Variations

  • Bread – baguette, ciabatta, french bread, artisan bread, bagels, take and bake bread
  • Olive Oil – Canola oil, melted butter, infused olive oil.
  • Herbs and Seasonings – Thick flakes of black pepper, sea salt, rosemary, thyme, the options are endless! Rub with garlic clove for added flavor.

To Store

Store in an airtight container or plastic bag at room temperature for up to a week. If the air is humid, you can re-crisp by broiling for just one minute. This makes your party prep so easy! Avoid storing in the fridge as they will lose their crispness.
To freeze crostini, place in a Ziploc style freezer bag, press to remove any air, and then wrap tightly with aluminum foil. Remove from the freezer approximately an hour before serving.

Video

Calories: 57kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Sodium: 386mg | Potassium: 17mg | Calcium: 12mg | Iron: 0.5mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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29 Comments

  1. 5 stars
    Who knew these were so easy???! I’m going to make lots more batches when the tomatoes are ripe in the summer!