Simple Crostini Recipe

Ingredients

• 1baguette
• 60 ml (¼ cup)olive oil
• 1.25 ml (¼ tsp)salt
• 2.5 ml (½ tsp)garlic powder
• 1.25 ml (¼ tsp)ground black pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F) and prepare a 23 × 33 cm (9 × 13 inch) baking sheet.

2. 2

   Slice the baguette

   Cut the baguette into slices about 1.3 cm (½ inch) thick and arrange them on the baking sheet.

3. 3

   Brush with oil

   Mix the olive oil, salt, pepper and garlic powder in a bowl. Use a pastry brush to coat the bread slices with the mixture.

4. 4

   Bake until crisp

   Bake at 200°C (400°F) for about 6–8 minutes, until the slices are crisp and golden.

What is crostini?

Crostini means little toasts: thin slices of bread baked or toasted until crisp, then served plain or with toppings. This American-style version uses baguette and a simple garlic-seasoned oil.

Thin slices and a short bake give the bread a crunchy finish without complicated preparation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 58 calories, 1g protein, 6g carbs, 3g fat.

The baguette supplies most of the carbohydrates, while olive oil contributes most of the fat; the bread provides a little protein. Pair a few crostini with a protein-rich topping and vegetables for a more balanced plate.

Choosing the bread

Baguette: its firm crumb and crust make it easy to slice and bake into sturdy little toasts. Aim for slices of similar thickness so they crisp at roughly the same rate.

Seasoning the oil

Garlic powder: it disperses through the oil and is easy to brush over the bread. Salt and pepper season the slices, so mix them thoroughly before coating.

Getting an even bake

Arrange the slices on the baking sheet and brush them with the oil mixture as directed. Keep an eye on them during the 6–8 minute bake, since the change from golden to too dark can happen quickly.

Checking for doneness

Look for a golden surface and a crisp texture rather than relying on colour alone. The slices will feel firmer as they cool, so avoid leaving them in the oven just to make them seem fully crisp while hot.

Serving ideas

Serve the crostini alongside soup or salad, or use them as a base for toppings. Add toppings shortly before serving if you want the bread to retain its crunch.

Recipe notes & tips

• Slice the baguette evenly so the pieces bake at a similar pace.
• Mix the seasonings into the oil before brushing to distribute them across the bread.
• Coat the slices with a pastry brush for an even layer of seasoned oil.
• Start checking the bread at 6 minutes, especially if the slices are thin.
• Let the crostini cool before serving so they can firm up.

Variations

• Herb seasoning: add dried herbs to the oil mixture before brushing.
• Chilli heat: mix a little chilli flakes into the oil for a spicier finish.
• Fresh garlic: rub a cut garlic clove over the baked slices for a stronger garlic flavour.
• Cheesy topping: add grated cheese during the final minutes of baking and watch closely.
• Topping base: add chopped tomatoes or another topping just before serving to help preserve the crunch.

Common mistakes to avoid

• Uneven slices: thicker pieces take longer to crisp, so cut the baguette to a consistent thickness.
• Too much oil: heavily coated slices can turn greasy, so brush on an even layer.
• Uneven seasoning: unmixed salt and garlic can collect in spots; stir the oil mixture well before brushing.
• Overbaking: the edges can darken quickly, so check the slices from 6 minutes onwards.
• Topping too early: moist toppings soften the bread, so add them shortly before serving.

How to store

Once completely cool, store the crostini in an airtight container at room temperature and use within 2–3 days. If they soften, warm them briefly in a 180°C oven until crisp again.

Frequently asked questions