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!
1French baguette (about 20 inches), cut into ½-inch slices
3tablespoonsolive oil, more as needed
Instructions
Bake
Preheat oven to desired temperature. Brush both sides of bread slices lightly with olive oil. Place on baking sheet. Put into oven on center rack.
Bake at 450ºF for approximately 7 minutes, or until lightly browned. There is no need to flip the slices over. Watch closely so the crostini does not over brown.
Remove from baking sheet; cool on wire rack.
Top with desired toppings; serve immediately.
Grill/Grill Pan
Heat grill pan or grill to medium-high heat.
Brush both sides of bread slices lightly with olive oil. Place slices on preheated grill pan or grill. Grill 3 to 5 minutes per side or until lightly browned, with nice grill marks. Continue until all the slices are grilled.
Remove from grill pan/grill; cool on wire rack.
Top with desired toppings; serve immediately.
Fry
Preheat heavy skillet. Cast iron works perfectly.
Add 2 tablespoons olive oil to pan. Put half of the bread slices into pan, depending on how many fit in your pan. As you put each slice in, flip it over to lightly coat both sides with the olive oil in the pan. Add more oil if necessary.
Saute about 5 minutes per side, or until lightly browned. Keep checking the underside to see how they’re browning and remove them as they become done.
Remove from pan, cool on wire rack. Repeat process for the rest of the bread slices, using more oil.
Top with desired toppings; serve immediately.
Notes
Nutrition information is based on one serving of 2 crostini and does not include toppings.
Add toppings immediately prior to serving; otherwise the crostini will get soggy.
Crostini taste best when they are freshly toasted, but you can make the crostini toasts up to 3 to 4 days in advance. Cool completely and store in an airtight container. Be aware, they might get slightly more crunchy/hard as time goes on.