How To Make Crostini

Stop spending your money on store-bought and learn how to make your own Crostini with only bread, olive oil, and an oven. Use your favorite toppings and have always an easy and inexpensive snack seconds away!

What is crostini

Crostini (literally meaning "little crusts" in Italian) is a classic Italian appetizer made of small slices of toasted bread with a variety of toppings.

Basically, it’s a fancier way to say “toast with toppings” — but doesn’t everything sound a little fancier in Italian?

Why should you make it

A bag of Crostini usually cost like 5 dollars 10 slices in the supermarket. That’s 50 cents per slice! Isn’t that a bit much for a slice of baguette?

By using homemade bread or a loaf from your favorite bakery, you can make about 50 crostini for the same price. Learning how to make crostini at home not only saves money, but it also lets you customize with your favorite bread.

What bread should you use

Baguettes are my go-to choice. They’re easy to slice and the size is perfect for an appetizer, but any small white bread or roll will work. Ciabatta is another great option.

If you’re using Italian bread, the slices will be larger than what’s typical for crostini, so I like to cut the slices into three smaller pieces to get that bite-sized shape. If you don't mind and is looking for some extra flavor, try with a Beer Bread or a Parmesan Sourdough.

Wondering if you can use fresh bread? Absolutely! But I actually prefer using stale bread — it’s the perfect way to give new life to a baguette that’s a little too dry to enjoy as-is.

Here are some of my favorite options for crostini:

How to make it

This might just be the easiest recipe you’ll ever make. Grab your bread, a bread knife, and some olive oil, preheat your oven, and let’s get started!

1. Slice the bread: Cut the bread into ¼-inch-thick slices. Try to keep the slices uniform so they toast evenly. A good bread knife will make this much easier.
2. Brush with olive oil: Arrange the slices on a baking sheet and brush each one with olive oil.
3. Bake: Bake at 400°F for 12 to 16 minutes. If you want them extra crisp on both sides, flip them halfway through baking.

Once they’re golden and crisp, take them out, add your favorite toppings, and enjoy!

Tips for making the best crostini

• When slicing the bread, aim for a thickness that’s just right. Too thin, and the crostini might break under the weight of your toppings. Too thick, and it’ll be hard to bite through.
• If you like your crostini super crispy, bake for the full 16 minutes. For a softer texture, pull them out after 12 to 14 minutes. I usually flip mine after 7 minutes for even toasting.
• Don’t swap olive oil for cooking oil — it will affect the flavor and make the crostini feel greasier.
• For extra flavor, try using flavored olive oils like garlic-infused, or even brush with melted butter for a different twist.

Storing and Freezing

Crostini is best straight from the oven, but if stored correctly, they’ll stay crisp for about five days.

To make crostini ahead of time, let the slices cool completely (about 2 hours), then store them in an airtight container at room temperature, away from direct sunlight.

If they lose their crispness, pop them back in the oven at 400°F for about 5 minutes to refresh them.

Remember to add your toppings just before serving to avoid soggy bread.

You can also freeze crostini: once cooled, place the slices in a freezer-safe bag, making sure the bag is sealed tightly. They’ll keep for up to 3 months in the freezer.

Crostini toppings

Crostini is the perfect snack for parties or casual get-togethers with friends. I always keep a stash in the freezer for unexpected guests.

Here are some of my favorite crostini toppings:

• Onion chutney and brie;
• Eggplant caponata;
• Rosted Garlic;
• Fresh diced tomatoes with olive oil, basil and salt;
• Blue cheese and honey;
• Guacamole.

Ready to level up your snack game?

Have you tried this Crostini recipe? Please leave a 🌟 star rating in the recipe card below, I'd love to know how it went!

📖 Recipe