• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Appetizer Bliss logo
  • Recipe Index
  • Subscribe
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
Home » Blog » Appetizers

Homemade Crostini

Last Published: Aug 19, 2022 by Rhonda

Jump to Recipe

Homemade crostini are easy and quick to make plus so much fresher than store bought! Serve with your favorite crostini toppings - tomatoes, cheese, meats - they are all fantastic.

Straight cut and angled cut baked crostini.
Jump to:
  • Basic Steps for Making Homemade Crostini
  • Crostini vs. Bruschetta
  • Cutting Bread for Crostini
  • Equipment We Used
  • Our Favorite Riffs
  • Time Saver Tips
  • Make Ahead Tips
  • Why Use Crostini Instead of Bread
  • Other favorite crostini recipes
  • Some Common FAQ's
  • 📖 Recipe
  • 💬 Comments & Reviews

Basic Steps for Making Homemade Crostini

It is almost embarrassing how easy crostini are to make. This basic crostini recipe only uses 2 ingredients; a baguette and olive oil. That's it!

  • Slice your bread - baguette, French, Italian, rustic - they all work great.
  • Brush with olive oil.
  • Bake or grill until golden brown and crispy.

We want the the bread to get crispy and toasty but not hard. Baking the bread too long will make them dry and hard. Since a topping is going on the crostini, there is a little wiggle room for baking time but keep an eye on them and check them as the bake time is reached.

Baguette and olive oil for crostini.

Crostini vs. Bruschetta

We hear people use these two words interchangeably. While they are similar there is a difference. Is it a big difference? NO! Is it a crucial difference? NO! Is it a 'recipe destroyer' if used incorrectly? Absolutely not!

Bottom line - they are both slices of bread, brushed with oil, and grilled or toasted.

What is Bruschetta

Bruschetta definitions differ a little. Some definitions say a thick slice of bread, a large slice of bread, or Italian bread. The consensus is that bruschetta is large pieces of toasted, sliced bread, whether it is sliced thick or thin. They are then topped with different toppings

Many use the term bruschetta to mean toasted bread with a tomato garlic mixture on top. While this is true, the bruschetta part is actually just the toasty bread.

What is Crostini

Crostini actually means small pieces of toasted bread or little toasts. They are usually served with a topping as an appetizer.

Differences Between Crostini and Bruschetta

The main difference is the size of the bread. That's it! The same bread, toasting method, and oil can be used when making crostini and bruschetta. If you make "small pieces" you have crostini, perfect for an appetizer. If you make larger pieces you have bruschetta, perfect for a side or heavier bites. Cut larger pieces of bread into smaller pieces - you go from bruschetta to crostini!

So, calling something a bruschetta instead of a crostini or a crostini instead of a bruschetta really isn't a crucial issue. Who knows, maybe this will be a winning question in a trivia game and you'll be the hero because you know the answer!

Cutting Bread for Crostini

When slicing a baguette for homemade crostini we like slicing in one of two ways.

Slice straight across the bread so you have a more roundish slice or slice at an angle so you have more of an oval slice. They both work great. We like the look of slicing at an angle especially if serving the crostini in a dish or basket. They can stand up in the dish and be arranged to look great.

Angle cut and straight cut on baguette.

Equipment We Used

We used a heavy duty baking sheet and a Silpat nonstick silicone baking mat to line our sheet pan. No silpat? A piece of parchment paper also works great. We love the silpat mats because they are reusable. Just wash, dry and use again!

A pastry brush or Misto Oil Sprayer is also useful for getting the olive oil on the bread in this easy homemade crostini recipe. You want just enough oil to crisp the bread but not so much that is oily after toasting.

Bread brushed with olive oil for homemade crostini.

Our Favorite Riffs

Making crispy crostini at home, besides being so easy and delicious, allows for variety.

  • Flavored Olive Oil. There are so many infused olive oils available now - or make your own! These crostini would be especially good with garlic or herb infused oils.
  • Butter. We also love these with butter instead of olive oil. Just lightly spread butter on the sliced bread and toast as directed.
  • Fresh Herbs. Add some chopped fresh herbs to olive oil before brushing on the bread slices.
  • Fresh Garlic. We like placing a clove or two of peeled garlic in the olive oil and letting it sit for up to an hour before brushing the oil on the bread. No time to wait for the garlic and oil to sit? Brush the oil on the bread and then rub a clove of garlic over the bread and oil for a very subtle garlic flavor.
  • Kosher Salt. Sprinkle a bit of coarse kosher salt on the bread after brushing with the olive oil.
  • Black Pepper. A sprinkle of black pepper adds a unique flavor to any crostini.

Time Saver Tips

While we frequently use a pastry brush for the olive oil, we also love using our Misto Oil Sprayer to coat the bread with the oil. Make sure the Misto Sprayer stays pressurized to maintain a steady, light spray of oil. Olive oil can also be lightly drizzled over the bread slices, just be careful to not get too much on the bread.

Save a little time by purchasing pre-sliced baguettes. Most bakeries and grocery store bakery sections will either slice them for you or have them already sliced.

Baked Crostini on a black board.

Make Ahead Tips

These are great made ahead of time. Crostini will last up to three days in an airtight container but are definitely fresher if used within 24 hours. We like to make them the morning of or day before they are needed. If storing them, completely cool the crostini and place them in an airtight container on the counter until ready to use.

While crostini are great served at room temperature they can also be heated before serving. Heat in a 200-250 degrees Fahrenheit oven for a couple minutes until warm. Leaving them in too long will dry them out and make them hard to eat.

Why Use Crostini Instead of Bread

We now know that crostini are small, toasty, delicious slices of bread. Using crunchy crostini instead of just bread adds texture to appetizers plus crostini makes most appetizers seem more formal or fancy and just plain exciting! Crostini works especially good if your topping is soft like cheese, tomatoes, or spreads.

Other favorite crostini recipes

  • Crostini spread with goat cheese and topped with a sliced strawberry, drizzle of balsamic reduction and slivers of basil.
    Strawberry Goat Cheese Crostini
  • Crostini topped with goat cheese, pear, honey, and pecans.
    Pear and Goat Cheese Crostini
  • Caramelized onions and melted brie on a crostini.
    Caramelized Onion Brie Crostini
  • Grilled tomatoes, onions, and basil on a grilled crostini.
    Grilled Tomato Crostini
Crostini standing up in a dish for serving.

Some Common FAQ's

How do I tell if the crostini are done?

The bread should be slightly crisp and golden brown. It should not be hard.

How do I serve crostini?

Crostini can be served warm or room temperature. Top each crostini with your topping of choice and serve on a platter or serve crostini in a basket with a dish of toppings on the side.

What is the best bread for homemade crostini?

We recommend using almost any fresh bread - think from the bakery section or homemade breads. Baguettes (perfect size!), French bread, sourdough, rustic breads, Italian bread, and flavored breads will all work. If using a larger piece cut into smaller 'crostini sized pieces' either before or after toasting. While processed sandwich breads will work in a pinch they would be our last choice for type of bread to use.

Can I freeze crostini?

We don't recommend freezing baked crostini. There is a risk of them getting dry, tough, or soggy if frozen. If you are not ready to make the crostini yet, slice and freeze the bread. When ready to make them thaw the bread, brush with oil, and bake. They are so fast freezing isn't necessary.

Print

📖 Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baked crostini on a tray.

Homemade Crostini


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Rhonda
  • Total Time: 15 minutes
  • Yield: 24-30 pieces
Print Recipe
Pin Recipe

Description

Homemade Crostini are so easy and quick to make plus so much fresher than store bought! Ready in just 15 minutes. 


Ingredients

Scale
  • 1 baguette
  • 3 Tablespoons olive oil


Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Slice baguette into ¼ - ½ inch slices. Slice straight across the loaf or at an angle. 
  3. Lay baguette slices in a single layer on a baking sheet. 
  4. Drizzle, spray, or brush each slice with olive oil.
  5. Bake at 375 degrees Fahrenheit for 5-10 minutes or until lightly browned.
  6. Remove from oven. Serve immediately or cool completely and store in an airtight container until ready to serve. 

Notes

Cut your baguette straight across the loaf or at an angle for a slightly larger crostini. 

Crostini is best eaten within 24 hours but will last up to 3 days in an airtight container on the counter.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 crostini
  • Calories: 11
  • Sugar: 0 g
  • Sodium: 5 mg
  • Fat: 1 g
  • Trans Fat:
  • Carbohydrates: 0.4 g
  • Protein: 0.1 g
  • Cholesterol: 0 mg

Did you make this recipe?

Share a photo and tag @appetizerbliss — we can't wait to see what you've made!

More Our Best Appetizer Recipes

  • Tiny biscuits on a board with a dish of jam.
    Mini Biscuits
  • Cheesecake stuffed strawberries with chocolate drizzle on parchment paper.
    Cheesecake Stuffed Strawberries
  • Tater tot cup with smoked salmon, dill dip, and a piece of dill on top sitting on a table.
    Smoked Salmon Tater Tot Bites
  • Baking dish with baked crab artichoke dip, a bowl of crackers, and a dish of celery sticks.
    Hot Crab Artichoke Dip

Reader Interactions

Comments

No Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Primary Sidebar

Honey drizzle on blackberry crostini.

Welcome to Appetizer Bliss! We're sharing our best recipes, techniques, and resources to help you host great gatherings - pulled from more than a decade as professional caterers!

More about us →

Trending Recipes

  • Layers of cheese, pesto, sun dried tomatoes and nuts.
    Sun Dried Tomato and Pesto Spread
  • Flakey baked biscuits.
    Easy Homemade Biscuits for a Crowd
  • Meatball with brandy blackberry sauce in cocktail spoon.
    Brandy Meatballs
  • Baked brie round with brandy pecan topping.
    Easy Baked Brandy Pecan Brie

Spring Recipes

  • Lemon Bars cut into triangles and topped with a dusting of powdered sugar.
    Easy Lemon Bars
  • Smoked salmon spread on toasted baguette slices.
    Smoked Salmon Spread
  • Blackberry simple syrup in a flip top bottle.
    Berry Simple Syrup
  • A stack of fried crab cakes on a table.
    Appetizer Crab Cakes
  • Facebook
  • Twitter
  • Instagram
  • Email

Footer

↑ back to top

About

  • About Us
  • Privacy Policy
  • Terms & Conditions

Recipes

  • Strawberry Crostini
  • The best crostini recipes

Connect

  • Instagram
  • Pinterest
  • Facebook
  • YouTube
  • Subscribe

Copyright © 2022-2025 Appetizer Bliss. All Rights Reserved.

""
""
""