How to Make Crostini

Name: How to Make Crostini
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 French baguette (about 20 inches), cut into ½-inch slices; 3 tablespoons olive oil, more as needed

Once you learn how to make crostini, the world is your oyster! Whether you grill, bake, or fry them, you can top them with nearly anything and they’re always the hit of any party!

Recipe Overview

Why you’ll love it: Crostini are such an easy foundation for any topping.

How long it takes: 10 minutes
Equipment you’ll need: depends on which method of preparation you choose
Servings: Makes 20-24 crostini

Image of 7 different types of crostini, arranged in a circle. Learn how to make crostini in this comprehensive guide.

Welcome to CROSTINI WEEK! We are so excited about this and we hope you are too.

It all starts with the how-to guide that you’re reading right now. We want to provide you a comprehensive guide to making the perfect crunchy little bases for crostini and bruschetta.

But then, we need toppings! You guys already know I’m a toppings girl (soups, salads, tacos, the list goes on…all better with lots of toppings!). Crostini are no different; the crispy bread is great, but the toppings are where it’s at.

Throughout this week, we’re bringing you six unique crostini recipes (scroll to the bottom of this post to see them all!), just in time for the holiday season, but they’re great appetizers year-round.

First things first, though, let’s cover some basics.

What is the difference between Crostini and Bruschetta?

Sometimes people look at me a little crazy when I say crostini, but truth be told, crostini is actually far more common than bruschetta.

Bruschetta:

in Italian (“bruscare“), it means “to roast over coals”
typically are made from larger slices of bread (for example, sourdough or Italian bread)
often grilled or toasted
a serving size is typically one
commonly confused with the tomato topping that goes on bruschetta (come back tomorrow for our recipe for this!)

Crostini:

means “little toasts” in Italian
smaller, typically made from a baguette (similar to canapés)
often cut on a bias to make a larger oval shape, but they can also be round in shape
can be topped with any variety of toppings or can be used as croutons on soup

In this post, we’ll cover three ways to make crostini, but the methods could easily be applied to larger slices of bread for bruschetta. All the topping recipes that follow this week could be served on a crostini or a bruschetta. We’re choosing to use crostini for all of them, but as always, you’re free to do whatever meets your needs!

Cooking Tip

Do you have a stale baguette or loaf of bread in your pantry? Slightly dry bread is prefect for crostini because it gets so crispy extra quickly! Of course, you can always make croutons or homemade bread crumbs with it too.

Three ways to make Crostini

Keep in mind cooking times will vary depending on the type of bread, how dry it is, how thickly it’s sliced, how much oil you use, and how hot your pans are. This is a great guideline, but keep a close eye on your bread while it is cooking to prevent it from burning.

Photograph of crostini baked on a sheet pan.

1. Bake

Baking the bread for crostini will give you the most consistent results and is great if you’re making a large batch because you can fill up a sheet pan (or two!) with the sliced bread. We tested a couple of methods, but here is what we found worked best (see the Recipe Card for more detailed instructions):

Preheat oven to 450ºF.
Slice bread into half-inch slices.
Brush or spray both sides of bread with olive oil. Place in a single layer on a baking sheet.
Bake for approximately 7 minutes or until lightly browned. Watch closely so it doesn’t burn.
Remove from baking sheet and cool on a wire rack.

Image of bread toasted in a grill pan to make crostini.

2. Grill

Grilling is probably my favorite method for a couple of reasons. First, I love the look of the grill marks on the bread (this is great if you’re serving the toppings separately in a bowl next to the crostini toasts). Also, I love the flavor that the grill imparts to the bread. Whether you do it on a grill pan or on an actual grill, you get some of that smoky-charred flavor.

Heat grill pan or grill to medium high heat.
Slice bread into half-inch slices.
Brush or spray both sides of bread with olive oil.
Place bread slices on preheated grill and grill for 3 to 5 minutes per side or until lightly browned with grill marks.
Remove from grill and cool on a wire rack.

Image of freshly toasted crostini in a frying pan.

3. “Fry” in a Skillet

This is a quick and easy method, especially if you’re making a smaller batch. It requires a little babysitting to prevent them from burning but that’s pretty true of all three methods.

Heat a heavy skillet over medium high heat (cast iron works really well!).
Slice bread into half-inch slices.
Add 2 tablespoons olive oil to pan.
Using tongs, CAREFULLY place bread slices in hot oil. As you put each slice in, flip over to coat both sides with oil. Add more oil as needed.
Cook for about 5 minutes on each side, or until golden brown. Keep an eye on them, because they’ll go from golden brown to burnt quickly, especially if your pan continues to heat up as you cook.
Remove from pan and cool on a wire rack.

Helpful tools for making crostini

sheet pans, grill pan, or heavy frying pan
olive oil sprayer or silicone brush
tongs
wire rack for cooling

FAQs

How do you keep crostini from getting soggy?

Often the toppings soak into the crostini making it soggy. Start with a creamy spread, such as cheese, mayo, avocado, or pesto, to make a barrier which prevents the juicier toppings from saturating the crisp bread.
For more casual get-togethers, simply let guests top their own crostini. Provide a basket of toasted crostini, along with small bowls of various toppings to choose from.

How do you soften hard crostini?

Ouch! Hard crostini can hurt the roof of your mouth, plus they crumble too easily, falling apart at the first bite. To avoid hard crostini, don’t overcook the bread slices. They should be crisp on the outside edges but still just slightly tender in the middle. If your crostini seem a bit too hard, put the toppings on a bit in advance. The topping will soften the crostini.

Do you serve crostini hot or cold?

This really depends on the topping. The toasted bread slices will cool off almost instantly since they are thin and crisp, almost like a cracker. Once you add the topping, the crostini should be served immediately. It follows that if the topping is warm, the crostini will be served warm. If the topping is cold, then the crostini will be cold.

Make-Ahead Ideas

Crostini taste best when they are freshly toasted, but you can make the crostini toasts up to 3 to 4 days in advance. Cool them completely before storing in an airtight container. Be aware, they might get slightly more crunchy/hard as time goes on. Make sure to add toppings immediately prior to serving, otherwise the crostini will get soggy.

You can also freeze them, but if you’re planning to do this, I’d recommend slicing the bread and freezing prior to toasting/cooking it. It will taste better and have a better crunch than if you cook it first and then freeze it.

7 different toppings for crostini and bruschetta

Topping Ideas for Crostini

Here are some recipes to get you started!

Roasted Grape and Ricotta Crostini – If you’ve never had roasted grapes, you have to try these! The combination of the sweetness of the grapes paired with savory thyme and a drizzle of honey is out of this world.
Roasted Tomato and Ricotta Crostini – I originally got this idea from my mother-in-law and it has become a family favorite!
Basil Pesto Crostini – Spread pesto on crostini and top with roasted tomatoes or fresh tomatoes. Or begin with layer of spreadable cream cheese, then pesto, then tomatoes.
Beet Bruschetta with Orange Tarragon Goat Cheese
Creamy Pea Crostini with Crispy Pancetta
Butternut Squash Crostini with Ricotta
Wild Mushroom Crostini with Goat Cheese
Creamy Kale Bruschetta
Classic Tomato Bruschetta
Baked Goat Cheese Dip with Lemon and Thyme
Keep it simple with a smear of roasted garlic or guacamole.

Recipe