Crostini, Italian for “little toasts”, are made by thinly slicing a baguette, topping with olive oil and seasonings and toasting until crispy and golden brown. These toasts are a perfect base for a wide variety of appetizers. Serve beside various meats and cheeses as an alternative to crackers. Top with creamy hummus, toasted pine nuts, chopped parsley and a drizzle of olive oil for a Mediterranean appetizer. Layer a slice of beef tenderloin, horseradish cream and pickled onions atop one of these crostini for an elegant hors d’oeuvre. The possibilities are endless.
1 French baguette
Extra virgin olive oil
Flaky sea salt or kosher salt
Freshly ground black pepper
- Preheat your broiler on high. Position an oven rack below the broiler, but make sure you leave enough room to fit your baking sheet.
- Slice the French baguette on a bias (diagonal) with a ¼-inch thickness. Slicing the bread on a bias not only looks prettier, it also gives your crostini more surface area (needed to hold more cheese, dip, etc.).
- Lay the baguette slices flat on a baking sheet leaving approximately a ½-inch of space in between each slice. Using a brush, spread extra virgin olive oil evenly over the top side of each slice. You want each piece to be coated in olive oil, but not swimming in it.
- Sprinkle each slice with some flaky sea salt and freshly ground black pepper.
- Transfer the baking sheet underneath the broiler and cook until golden brown and crispy. Cooking time can vary, so make sure you keep a constant eye on the crostini. I’ve ruined many batches of crostini by leaving them unattended!
- Crostini can be served warm or at room temperature.
Makes 20 to 25 crostini.