These toasted baguette slices (also known as crostini) are perfect for serving with your favorite dips or as a base for canapés. These "little toasts" are a cornerstone of Italian cuisine and surprisingly easy to make!
These Toasted Baguette Slices (also known as crostini) are an essential element of Italian cuisine and play a really important role in crafting delicious hors d'oeuvres and canapés.
Crostini translates to "little toasts" in Italian, and they serve as the perfect accompaniment to bruschetta, brie, and creamy appetizers like spinach artichoke dip or whipped ricotta dip.
I've been making these for many, many years and I like to think I've perfected the art of this simple recipe. All you need is 4 basic ingredients, and a few minutes in the oven. Then you're well on your way to the best crostini ever - perfectly toasted, versatile, and shockingly easy to make.
Why You'll Love This Crostini Recipe
- It calls for just 3 basic ingredients (plus some parsley - if you want to!)
- They are the perfect base for bruschetta, canapés, or your favorite appetizers.
- Great with dips, and absolutely amazing with a melty wheel of baked brie.
- Can be made with leftover, misshapen, or day-old baguettes.
- Baguette: I recommend using a nice, crusty French baguette. If you have a day-old one, even better! Crostini is an excellent way to make use of stale bread or leftover baguettes.
- Olive oil: You will also need some extra virgin olive oil for brushing on the bread slices. This helps toast the thin slices perfectly, adding flavor and mouthfeel.
- Salt: A little sprinkle of salt to your taste is all these little toasts need. Either kosher or sea salt works fine.
- Parsley (optional): I like the little touch of green when serving these baguette chips with a dip or creamy spread, but you can absolutely leave it out if you prefer.
- Baking sheet
- Pastry brush
- Parchment paper
How to Make Crostini
Slicing the Baguette
Step one: Use a sharp serrated knife to cut the baguette into thin slices (about ¼-1/3" thick).
Step two: Place the bread slices on a parchment-lined baking sheet.
Brushing with Olive Oil
Step three: Add the olive oil and parsley (if using) to a small bowl and stir well to combine.
Step four: Brush the surface of each of the baguette slices with the olive oil and parsley mixture.
Toasting the Bread
Step five: Sprinkle the surface of the oil-brushed bread slices with a small amount of salt to taste (kosher or sea salt).
Step six: Bake the slices of baguette in the oven for 10-12 minutes, or until lightly browned and crisp.
Step seven: Allow the toasted baguette slices to cool for just a few minutes, then transfer to a plate or platter for serving.
Add your favorite toppings, use them as a base for an easy appetizer, or serve with your favorite dips!
Storing and Reheating Leftovers
Crostini (baguette chips) are best when served shortly after toasting. They tend to lose their crunch after cooling, but they are definitely still perfectly fine to eat.
If you have leftover baguette slices let them cool to room temperature before transferring them to an airtight container or plastic bag. Keep at room temperature for 1-2 days, or in the refrigerator for 2-3 days.
I recommend reheating and re-crisping your crostini before serving any leftovers. This can be done by placing them on a baking sheet in the oven at 400ºF for 5-6 minutes, or in an air fryer set to 350ºF for 2-4 minutes.
Ways to Serve
- With toppings: While bruschetta is the most popular, there are all kinds of toppings that taste delicious with crostini. See the list below for some inspiration.
- With dips: Toasted baguette slices make the perfect vehicle for dips! I love to serve them with cold dips like my Whipped Ricotta Dip, as well as hot ones like the classic spinach artichoke dip.
- With baked brie: These pair perfectly with melty, decadent baked brie. Serve with some sliced pears, walnuts, and some fig jam (or honey) for a real treat!
- As canapés: These little toasts are perfect for making mini appetizers. Try spreading them with cream cheese and adding some smoked salmon, dill, and chopped capers. Yummy!
- With your favorite soup: Not only are these great for dipping but they can also be used to top classics like French Onion Soup. Don't forget the gruyere!
- With creamy spreads: See the list of crostini toppings below for some creative ideas.
Popular Crostini Toppings
- Cream cheese
- Smoked salmon spread
- Boursin (Gournay)
- Olive tapenade
- Liver pate
- Goat cheese
- Smoked salmon
- Caprese (sliced tomato, fresh mozzarella, basil, and balsamic glaze)
Frequently Asked Questions
Crostini means "little toasts" and can be made from any type of bread, although it is most common to be made from baguettes since they create small, perfect ovals when sliced.
The best kind of baguette is one that is crusty, but not hard. Leftover or day-old baguettes have traditionally been used to make crostini, as it's a good way to make use of leftover bread.
Crostini should be well toasted, but not very hard, and definitely not soft. It needs to be firm enough for dipping, but not so soft that it falls apart. Aim for lightly browned edges, with a center that gives slightly when pressed.
Sourdough bread can definitely be used to make crostini, but it is best to use a thin loaf like a sourdough baguette to make them. Traditional sourdough boules are much larger than classic crostini, making for "toast" rather than "little crusts" or "little toasts" - which is the goal of crostini.
If you loved this recipe for Toasted Baguette Slices (AKA Crostini), let me know by leaving a 5-star review in the recipe card, OR tag me on Instagram @maritimecountrykitchen!
Toasted Baguette Slices (How to Make Crostini)
- 1 baguette cut into ¼ - ⅓" slices
- 6 tablespoons olive oil
- 1 tablespoon fresh chopped parsley or 1 teaspoon dried (optional)
- Salt to taste
- Preheat the oven to 400ºF (204ºC) and line a rimmed baking sheet with parchment paper.
- Place the baguette slices in a single layer on the prepared baking sheet. Set aside.
- Add the olive oil to a small bowl, along with the fresh parsley. Stir well, and add salt to taste (or add kosher salt later).
- Brush the upwards-facing side of the baguette slices with the olive oil and parsley mixture. Sprinkle with kosher salt if desired.
- Bake in the oven for 10-12 minutes, or until the edges are golden brown and the tops slightly toasted.
- Remove from the oven and serve immediately with your favorite dip, or as a base for canapes.