What is Crostini?
Cros·ti·ni: Noun. A fancy name for small slices of toast with toppings. (FYI, that’s my definition. Not Merriam-Webster’s!)
If there’s one thing you can always count on when I’m hosting—whether it’s an intimate gathering with a friend or a full-blown party—it’s crostini! In fact, I like to call it the “Crostini du Jour” because there’s always a new topping to try. These crispy little toasts are the perfect pairing for a glass of wine and good conversation, yet they’re just as effortless to scale up for a crowd. Versatile, elegant, and endlessly customizable, crostini are my go-to appetizer for any occasion!
It’s all about the base
Crostini is all about the base. Your toppings may be delicious, but if they don’t hold up on the base because the bread is soggy, or the base is too hard and crumbles in your hands, then it doesn’t matter how good the toppings are. Think about the crostini toast as the foundation to your building – it’s essential. All you need for a great foundation is a fresh baguette, extra virgin olive oil (evoo) spray, an oven, and a sheet pan.
How to make Crostini
Making Crostini is so simple! Slice a thin baguette into 1/4″ slices (or thickness of your choice) and arrange in a single layer on a sheet pan lined with parchment. Coat evenly with EVOO spray and sprinkle of salt & pepper. Bake, flip, finish. Let cool completely and store in an air tight container or a ziplock bag for up to 3 days, or use immediately.
What to put on Crostini (Ideas for Crostini)
The options are endless! Here a few creations I have made. I hope they give you a little inspiration!
Crostini toppings can be as simple as classic tomato bruschetta or as creative as your imagination allows. With endless possibilities, you can follow traditional recipes or use them as inspiration to craft your own unique combinations. Once you master the perfect crispy base and understand which flavors complement each other, the real fun begins. You’ll soon find yourself creating delicious toppings from pantry staples, reinventing leftovers, and discovering new flavor pairings. Here are some popular combinations to get you started:
- Goat Cheese with Fig Jam
- Ricotta & Herbs
- Tomato Bruschetta
- Beef & Horseradish Sauce
- Goat cheese & Roasted Peppers
- Olive Tapenade
- Whipped feta & tomatoes
- Goat cheese, Whipped Feta or Ricotta Cheese with Truffle Honey
Sharing what I have learned
Like most things in the kitchen, mastering crostini comes down to trial and error. Over time, I’ve picked up a few tricks that have made the process easier, more consistent, and even more delicious—and I’m excited to share them with you!
The Secret to Evenly Oiled Toasts
Traditional recipes call for brushing the bread with olive oil before baking. While that sounds great in theory, I found it to be time-consuming and inconsistent—some spots would end up drenched in oil while others stayed too dry. Plus, it made a mess! Then I had a lightbulb moment: olive oil spray. A quick, even mist of extra virgin olive oil spray (not Pam or canola spray!) gives you perfectly crisp, golden crostini every time—no fuss, no waste, and no greasy fingers.
Homemade Always Wins
I’ll keep this one short and sweet: store-bought crostini just don’t compare. They’re often dry, overly crunchy, and lacking that fresh, toasty flavor. Once you make your own, you’ll never go back!
Size Matters
When it comes to crostini, smaller is better. A narrow baguette works best, creating bite-sized toasts that are easy to eat in one or two bites. Anything larger, and you’re veering into open-faced sandwich territory!
Master these simple tips, and you’ll be on your way to making crostini that are effortless, elegant, and packed with flavor. Trust me—you’ll taste the difference!
Make Ahead Tips:
- Slice the baguette and store for up to one day in a zip- lock bag, with the air squeezed out. This way, the bread is ready to spray, season and toast when you are!
- Many of the toppings can be prepared at least one day in advance such as herbed ricotta or whipped feta. Just be sure to bring things topping close to room temperature before serving, especially vegetables or certain cheeses.
- If your topping can handle some garlic flavor, take a peeled clove of garlic and rub it on the toasted bread slices before serving. This is a great tip from Ina Garten. You won’t believe the level of flavor it adds. (Do this sparingly- it adds more flavor than you think!)
Crostini Recipe (Toast Points)
Ingredients
- 1 Baguette
- Extra Virgin Olive Oil Spray
- Kosher Salt & Fresh Group pepper
- Parchment paper
Instructions
- Preheat Oven to 425 degreees F. Line a sheet rtay with parchment paper.
- Slice Baguette at a slight angle, about 1/3- 1/5 inch thick. (I prefer thinner, but they need to be thick enough to hold toppings. Need to use some judgement.)
- Lay the bread slices in a single layer on the parchment lined sheet tray.
- Spray the toasts with the EVOO. Spray enough to coat them so they have some oil to absorb and crisp up, but don't saturate them or they will burn before crisping or risk getting soggy.
- Sprinkle with salt and pepper.
- Flip and repeat- EVOO, salt, pepper.
- Bake for 6-8 minutes. Check for doneness. Flip if desired. Bake in 1 one minute increments until lightly toasted and crisp. Set aside to cool. (They should continue to crisp)
