How To Make Crostini

Crostini are the most versatile and the easiest appetizer you can make with almost nothing on hand - just bread, olive oil, and a hot oven or grill, and in under 15 minutes you have got crisp, golden bites ready for topping.  Whether your oven is already on or your grill is fired up for dinner, this guide walks you through both methods so you can make crostini exactly the way that fits your evening - no special equipment or grocery run required.

Crostini are one of those recipes I lean on all the time - sometimes it's something I've planned for (because they're so delicious!), and sometimes it's the vest way to use up a slightly stale baguette that's a day past it's prime.  Either way, it turns a few leftover ends of bread and whatever's sitting in the pantry into something that feels a little special.  I love that there's no real recipe to follow once you have the base down; a brush of olive oil, a quick bake in the oven (or on the grill) and you're free to top it with whatever you have on hand.  From a spoonful of tapenade to a smear of soft cheese, the topping possibilities are endless and can be an excellent way to use up the delicious bits and bobs left in the fridge.  It's become one of my go-to ways to avoid food waste without anyone at the table knowing that's exactly what I'm doing.

What are Crostini?

Crostini are small Italian toasts - thin slices of bread brushed with olive oil and toasted or grilled until golden and crisp, ready for whatever you put on top.  They're often confused with bruschetta, but the two aren't quite the same:  bruschetta refers to the tomato-topped appetizer made on thicker slices of lightly toasted bread, while crostini refers to the toast itself, which in the case of crostini is sturdier, crisper and meant to be an endlessly customizable base for whatever topping you're in the mood for.

What goes in Homemade Crostini?

This easy crostini recipe starts with just a few simple ingredients.

• Baguette:  This recipe works beautifully with fresh baguette bought just for the purpose of making crostini, but it's just as good (some would say better) made with leftover baguette that's been sitting on the counter for a day or two.  While baguette is usually the bread used to make crostini, you can also use leftover Italian or French country loaves or even Ficelle (essentially a thinner baguette).  Be sure to cut your bread to an even thickness (about 1/2" thick is good) and adjust the cooking time for larger or smaller pieces.
• Extra-Virgin Olive Oil: Olive oil is the second most important ingredient next to the baguette.  A generous brush of olive oil is actually what gets you that golden, crisp exterior.  A little goes a long way; too much and the crostini will be greasy and too little and it will be dry.  Use a pastry brush to brush on a light coating on each side and it will be just right.
• Garlic Clove (optional): For extra flavour, rub the cut side of a garlic clove over the surface of each slice of crostini right after it comes out of the oven or off the grill. The rough, toasted surface acts almost as a grater, releasing just enough savoury, pungent garlic flavour without overpowering what ever you top the crostini with.  It's a simple step, but it adds big impact.
• Flaky Salt:  This is the finishing touch that pulls it all together. A light sprinkle after the crostini comes out of the oven or off the grill adds a subtle crunch and a burst of salinity that regular table salt just can't match.  It's a small step, but is the difference between crostini that tastes good and crostini that tastes like you know what you're doing.

Tips and Tricks for the Best Crostini

Here are a few tips and tricks to make sure your crostini turn out perfectly every time.

• Start with good bread:  Baguette is the classic choice for crostini, but any crusty loaf will work just as well.  If you’re using a larger loaf - like a round Italian or French bread - simply cut the slices in half or quarters so you end up with smaller, bite size toasts instead of oversized rounds.
• A little stale bread is actually a good thing:  Day-old baguette is in fact ideal for crostini - the slightly dried out texture holds up better to slicing and toasts up crispier than a soft, fresh loaf.  If you have baguette that's been sitting on the counter for an extra day or two, don't toss it - crostini is the perfect use for it.  Make them up and freeze them for later if you don't need them now.  You'll thank yourself later for the near instant appetizer waiting for next gathering.
• Use a serated knife:  Use a serated knife to cut the bread evenly into slices about 1/2" thick.  Uneven slices will mean uneven baking so use a steady hand and a sharp, serated knife to make the slices as even as possible.
• Cut on the diagonal:  Cutting the bread on the diagonal makes crostini with visual appeal and more surface area for toppings!
• Watch them closely:  Because they are thin, crostini can go from golden to burnt in under a minute, especially on the grill.  Stay nearby while they cook.
• Let them cool before topping:  Crostini crisp up further as they cool, and adding wet toppings - like fresh tomatoes or whipped ricotta - while they are still hot can make them go soggy very fast.  A few minutes of patience goes a long way.
• Make the toasts ahead, but add the toppings last:  Plain, toasted crostini will keep in a covered container for up to two days, so they're an easy make-ahead appetizer for a party.  If you are making the crostini ahead, skip rubbing them with the garlic clove until you're ready to use them for the freshest taste.  Add toppings just just before serving so the crostini don't lose their crunch.

SERVING SUGGESTIONS

Crostini truly is the blank canvas of the appetizer world - the perfect way to use up the last bits of cheese in your fridge, that jar of tapenade you opened for one thing, or the fresh herbs about to go limp on the counter.  And because the base never changes, you can let the season decide the topping.  Making crostini in the fall?  Try it with Pistachio and Pear Baked Ricotta. In the winter, Whipped Feta with Roasted Garlic and Thyme of a Creamy Crunchy Dill Pickle Dip is exactly what the moment calls for.  Come spring, Whipped Brie with Strawberries and Thyme feels like the season in a bowl.  And in summer, nothing beats Homemade Ricotta Cheese with Marinated Tomatoes or a Fresh Tomato Sauce.  Endlessly versatile and always delicious, crostini adapts to whatever you're already reaching for - and whatever time of year it is.

CROSTINI FAQ