Easy 15-Minute Crostini Recipe

Ingredients

• 1baguette, sliced into 1.3 cm slices
• 30–45 ml (2–3 tablespoons), approximatelyextra-virgin olive oil
• to tastekosher salt
• to taste, optionalfreshly ground black pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F). Using a serrated knife, cut the baguette into slices 0.6–1.3 cm (¼–½ inch) thick, either diagonally for more surface area or straight across.

2. 2

   Oil the slices

   Arrange the slices in one layer on a baking sheet. Drizzle one side with olive oil without soaking the bread, turn the slices over and press them lightly into the oil on the tray, then flip them and repeat so both sides are coated. Alternatively, brush each side with olive oil. Sprinkle with salt and pepper.

3. 3

   Bake until crisp

   Bake for 5–7 minutes on each side, until the slices are golden and crisp. Watch them closely to prevent burning; thinner slices may need less time.

4. 4

   Serve or store

   Serve with a dip or add your chosen toppings. Keep leftover crostini in an airtight container at room temperature for up to 3 days; if needed, re-toast in the oven or an air fryer to bring back their crispness.

What are crostini?

Crostini, meaning little toasts in Italian, are small slices of bread toasted until crisp and often served with toppings. They are a familiar Italian-style appetiser, made to be picked up and eaten by hand.

This version uses baguette, olive oil and simple seasoning. The two-sided bake helps create a crisp base that can hold a dip or topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 58 calories, 1g protein, 8g carbs, 2g fat.

The baguette provides most of the carbohydrate, while olive oil supplies most of the fat; the bread contributes a small amount of protein. Pair a serving with a protein-rich topping and vegetables for a more rounded plate.

Choosing and slicing the bread

Baguette: Its firm crumb and narrow shape make slices that are easy to handle. A serrated knife cuts through the crust without squashing the loaf.

Thickness: The method gives a range of 0.6–1.3 cm, while the ingredient list specifies slices about 1.3 cm thick. Thicker pieces give a sturdier base; thinner ones crisp more quickly.

Coating with olive oil

Light coating: Use just enough oil to touch both sides of the bread rather than saturating it. The recipe suggests drizzling onto the tray and turning the slices through the oil, or brushing each side individually.

Seasoning: Add salt and, if you like, freshly ground black pepper before baking. Seasoning at this stage keeps the preparation simple and lets you add flavourful toppings later.

Getting an even, crisp bake

Spacing: Lay the slices in a single layer so they bake evenly. If they overlap, the covered areas may not crisp as well.

Doneness: Turn the slices after 5–7 minutes and bake the other side until golden and crisp. Check frequently, especially with thinner pieces, as they can brown quickly.

Timing and preparation

Quick baking: The listed total time is 15 minutes, with the oven time given as 5–7 minutes per side. Slice and arrange the bread while the oven heats to keep the process moving.

Batch size: The recipe makes 16 servings. If your baking sheet cannot hold the slices in one layer, bake them in batches rather than crowding the tray.

Serving ideas

With dips: Set out the crostini alongside a dip so guests can top each piece as they eat. Their crisp texture also makes them suitable for a range of small appetiser toppings.

For a gathering: Let the slices cool slightly before arranging them on a platter. Keep toppings separate until serving if you want the bread to stay crisp.

Recipe notes & tips

• Use a serrated knife to cut the baguette neatly without compressing it.
• Keep the slices in a single layer on the baking sheet.
• Coat both sides lightly rather than drenching the bread in oil.
• Check thinner slices early, as they may crisp before thicker ones.
• Let the crostini cool before storing to reduce trapped moisture.

Variations

• Herb seasoning: Add dried herbs with the salt and pepper before baking.
• Garlic flavour: Rub a cut garlic clove over the warm toasted slices.
• Cheesy topping: Add finely grated cheese after baking and return the slices to the oven briefly to melt it.
• Tomato topping: Spoon chopped, well-drained tomato onto the crostini just before serving.
• Sweet option: Top with soft cheese and a little honey for a sweet-savoury bite.

Common mistakes to avoid

• Soggy bread: Use a light coating of oil rather than soaking the slices.
• Uneven browning: Arrange the slices in one layer with space between them.
• Burnt edges: Check the bread regularly, especially if the slices are thin.
• Soft crostini: Bake both sides and wait until they are crisp and golden before removing them.
• Toppings added too early: Add moist toppings shortly before serving to help the bread stay crisp.

How to store

Store cooled crostini in an airtight container at room temperature for up to 3 days. Re-toast in the oven or an air fryer if they have softened.

Frequently asked questions