Making your own crostini is incredibly easy and very tasty. With just a few extra ingredients, you can make the most delicious snacks for your party. It’s a great appetizer for Christmas brunch, Easter or any kind of festive occasion.
They are small, thin slices of baguette toast made according to an Italian recipe. These Italian toasts are ideal for serving with brunch, drinks, or as an appetizer.
They are delicious served with Christmas brunch, for example, as a savory counterpart to the often sweet dishes.
This basic crostini recipe is incredibly easy to make. All you need is a baguette, oil, salt, and an oven. After baking, top them with whatever you like or dip them in a sauce. The possibilities are endless!
After reading the above explanation about crostini, you probably thought of bruschetta, another type of Italian “toast” made from bread often seen on delicious antipasto platters.
The main difference is the type of bread used. Bruschetta should be made with rustic Italian bread. Think of bread with a coarser texture and crust like ciabatta. Bruschetta is also generally cut into thicker slices than crostini.
Crostini are thin slices of toast made from smaller, finer-textured baguettes, such as French baguettes.
In this recipe article, I explain how to make crostini and vary the flavors, as well as how to top them. I’m curious to hear what your favorite flavor combination is! And the possibilities are literally endless!
I did mention you don’t need a lot for making these crostini right?
Making crostini is really a great way to get rid of stale bread too. Especially with baguette that tends to get stale quicker than normal bread. Making this with fresh bread is also an option but I love the fact that I get to use my leftovers for this easy recipe.
You spread the thin slices with olive oil and salt on a baking sheet lined with parchment paper and bake in the preheated oven for about 10 minutes until they are lightly golden brown. Don’t let it get too dark.
These Italian toasts are delicious on their own. They’re a salty treat that you can season with all kinds of herbs and spices, and then dip in a creamy spread or something like a spinach artichoke dip.
It’s even more fun to top crostini because then you have a complete savory snack for your (Christmas) brunch. They’re the perfect base for so many different dips.
I’ve tested several delicious flavor combinations for you to try right away after making the basic recipe. There’s something for everyone, so you can please all your guests. I give you a couple of crostini toppings below.
Also make sure to try them with my favorite egg salad.
These tomato crostini have a delicious layer of burrata or buffalo mozzarella topped with sweet cherry tomato wedges and pesto. Finish with a little salt and pepper, and you’ll have tasty vegetarian crostini with the flavors of a classic caprese salad.
Another classic is the combination of herb cream cheese and smoked salmon. Instead of regular capers, I used larger apple capers, also called caper berries, which I cut into quarters. They’re very tasty, but you can also use regular capers.
I created this baba ganoush crostini especially for vegan eaters. Make plenty because everyone will love it! Top them with a layer of baba ganoush, walnut pieces, pomegranate seeds, and cilantro for a nice green accent.
Of course, you can choose to make the pesto, herb cream cheese, and baba ganoush yourself, but I bought them ready-made in the fresh food section at the grocery store. Preparing a brunch is hard enough, so make it easy on yourself!
Once baked, you can store the crostini in an airtight container for up to a week. Once you have topped them, they should be eaten immediately.
In the recipe below, I use bake-off bread, but you can also make crostini with a stale baguette you have on hand. Keep in mind that the baking time will be different since the baguette has already been baked.
They are ready when they are golden brown. Even if you have different kinds of breads left over like a focaccia such as this garlic focaccia, you can turn them into crostini!
Of course! Season the crostini with garlic and other dried herbs. Mix them into the olive oil that you brush onto the baguette slices before baking.
If you mix the garlic or herbs into the oil the day before, it will absorb the herbs’ flavor even better. Keep in mind that not all herbs (or garlic) taste good with the toppings you want to spread on the Italian toast.
They do not need to be turned over during baking. They will bake nicely on both sides until golden brown and crispy because you coated them with oil on both sides. Nice and easy!
I prefer coarse sea salt flakes, which I sprinkle over the Italian toast just before putting them in the oven. This creates little bursts of flavor when you eat them, which is delicious. You can also use fine table salt or add pepper to the unbaked toast.
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