How to Make Crostini (2024)

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Who doesn’t love golden, crisp crostini? Crostini is crusty bread brushed with olive oil, toasted in the oven or in the grill to perfection. I love how it shatters between my teeth, offering the perfect contrast to a creamy spread or dip.

The word crostini means “little crusts” in Italian. I typically associate crostini with party appetizers and cheese plates, but you don’t have to throw a party to enjoy these little toasts.

For example, you can resuscitate a stale baguette by turning it into crostini. You can whip together a fun lunch or snack in no time with crostini and condiments from your fridge. Or you can make an everyday dinner more festive by starting with a round of crostini and a creamy spread. Crostini is the answer!

I recently baked up some crostini to accompany my caponata recipe. As I consulted my bruschetta recipe for guidance, I realized that I must not be the only person wondering how to make crostini. So here I am, waxing poetic about Italian toasts. Did you know that the singular form of crostini is crostino?

Today, I’m sharing all my best crostini topping suggestions and a simple, foolproof recipe for homemade crostini. Do tell me how you enjoy your crostini in the comments!

Watch How to Make Crostini

Crostini Tips & Tricks

Here’s everything you might like to know about crostini before you get started:

• Start with good bread. Baguette is preferred, or any elongated crusty bread should do.
• No worries if your bread is stale—your crostini will turn out just as well. (Do not use bread with any signs of mold, however.)
• A serrated knife works best for slicing bread. I suggest slicing your bread reasonably thin, about 1/2-inch thick or just under—any thinner, and your bread might fall apart.
• For larger crostini with more room for toppings, slice your bread on the diagonal (as shown in these photos).
• Or for smaller, more bite-sized appetizers, cut the slices straight across (perpendicular to the long edge).
• No need to flip your toasts while baking. Mine always turn out nicely golden on both sides regardless.
• The crostini are done when they’re golden on top and sound sort of hollow when you give them a little tap.
• Finish your crostini with a light sprinkle of salt and any additional toppings you might enjoy. Keep reading for topping suggestions!

Crostini Temperatures & Timing

When I’m preparing for parties, I often need to throw crostini on an open oven rack while I’m baking something else. This works out great as long as the timing is adjusted accordingly. I only suggest that you don’t use the broiler because they vary considerably and you could easily burn your toasts. Here are my notes:

• 10 to 12 minutes at 350 degrees (Fahrenheit)
• 8 to 10 minutes at 400 degrees
• 6 to 9 minutes at 450 degrees

You can also grill your crostini, for some smoky flavor and grill marks. It’s quite simple. Just see the recipe notes for guidance.

Dips & Spreads for Crostini

This crostini is sturdy and makes an excellent dipping vehicle. Or, simply slather the top with something creamy. You can’t go wrong with room-temperature goat cheese or other soft cheeses.

• Avocado Pesto
• Baked Goat Cheese with Tomato Sauce
• Caponata (shown above)
• Creamy Homemade Hummus or Green Goddess Hummus
• Pimento Cheese

Additional Crostini Toppings

Pile on any of the following:

• Cheese, sliced
• Fruit or jam
• Honey
• Peppers, pickled or roasted
• Pickles or any sort of pickled vegetables
• Pitted olives or tapenade
• Roasted Garlic
• Roasted vegetables: Brussels sprouts, carrots, cauliflower, etc.
• Thick balsamic vinegar or balsamic glaze
• Torn fresh, leafy herbs (basil, dill, parsley, etc.)
• Tomates, sliced

More Crostini Appetizer Recipes

Here are some fun crostini-based appetizers I’ve developed over the years:

• Cranberry Crostini (Perfect for Thanksgiving)
• Pear, Raspberry and Goat Cheese Crostini
• Roasted Cherry Tomato Crostini with White Bean Pesto in Love Real Food (page 112)
• Roasted Grape Crostini with Brie and Fresh Thyme
• Roasted Strawberry, Basil, and Goat Cheese Crostini in Love Real Food (page 115)
• Tomato Basil Bruschetta with Balsamic Drizzle

How do you like your crostini? Please let me know in the comments! I love hearing from you.

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