Crostini

By Lidey Heuck

Published Feb. 21, 2024

Crostini
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5(99)
Comments
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Italian for ‘little crusts,” crostini are bite-sized slices of toast, often topped with vegetables, spreads or cheeses and served as an appetizer. A good crostini is crisp and lightly browned at the edges, but still slightly soft and chewy in the center. While crostini can be made with any bread, a French baguette’s long, narrow shape is ideal, and sliced at an angle, provides maximum surface area for topping. Crostini serve as a versatile base; try them in this recipe inspired by pasta alla norma, or this one with fresh peaches and ricotta. They’re also a nice addition to a cheese or charcuterie board, and a sturdy vehicle for warm cheeses and dips, such as baked brie, or spinach and artichoke dip.

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Ingredients

Yield:30 crostini  
  • 1baguette (about 22 inches long), cut on an angle into ¼- to ½-inch-thick slices
  • 3tablespoons extra-virgin olive oil, plus more as needed
  • ¼teaspoon kosher salt (such as Diamond Crystal)
  • Black pepper (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (30 servings)

39 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 60 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees.

  2. Step 2

    Arrange the baguette slices in one layer on a sheet pan. (Line it with parchment paper for easier cleanup.) Brush both sides with oil, using more if needed. Sprinkle the crostini on one side with ¼ teaspoon salt and a few pinches of black pepper, if desired.

  3. Step 3

    Bake until lightly browned at the edges, 8 to 12 minutes. Set aside until completely cool. Store leftover crostini in a sealed container at room temperature for up to 5 days, or freeze for up to a month.

Tips
  • To make crostini on a grill: Heat the grill to medium-high and prepare the baguette slices as directed through Step 2. Grill directly on the grates for 2 to 4 minutes with the grill open, flipping halfway through, until there are grill marks on both sides. (Move the crostini to the edges of the grill if they begin browning too quickly.)
  • Sometimes you’ll want to make crostini while baking or roasting something else. If baking at 350 degrees, crostini will take 12 to 16 minutes; at 375 degrees they’ll brown in 10 to 14 minutes; and at 425 degrees, expect the bread to be ready in 6 to 10 minutes.

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Ratings

5 out of 5
99 user ratings
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Comments

SOK

Yes! Or put under the broiler -- with or without brushed oil on top side -- until browned as desired. Don't flip. The un-broiled bottom keeps the toasts pleasingly bite-able.

k. francis

after toasting, vigorously rub each crostino with a clove of garlic.

Kurt

Why *extra virgin* olive oil? This is so unnecessary for a recipe purporting to be a "versatile base". Use regular olive oil, or a neutral oil like canola. Save the extra virgin for *unheated* uses.

Janice

Easy and classic as is. Sometimes I add melted butter with the olive oil, makes the crostini brown more and adds butter notes. Also I sprinkle with garlic powder or onion powder or other spice for additional flavor.

MichelleCA

This turned out FANTASTIC with spinach artichoke dip (also on NYT Recipes). A comment below was helpful to point out NOT to flip the crostini so one side stays softer. EXCELLENT use of my homemade sourdough; the crostini disappeared long before the dip.

Don C.

I do them plain so they are then adaptable for many uses.

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