Crostini are thin slices of bread brushed with olive oil and toasted until golden and crisp. They take about 10 minutes, cost next to nothing, and turn almost anything (a smear of whipped cheese, a ribbon of prosciutto, a spoonful of jam) into an appetizer that looks like you tried much harder than you did. Here's exactly how to make crostini, plus my favorite toppings and recipes.
What is crostini?
Crostini means "little toasts" in Italian (just one is a crostino). They're small, thin slices of bread, usually from a baguette, brushed with oil and toasted until they're crisp, then they're topped or served alongside spreads.
People often mix them up with bruschetta. Bruschetta is made from larger, thicker slices of rustic bread that are grilled, rubbed with garlic and stay a little chewy in the middle. Crostini are smaller, thinner and crunchy from edge to edge, which makes them perfect one- or two-bite appetizers and an easy addition to any charcuterie board.
How to make crostini
Crostini are one of the easiest things to make in your kitchen, but getting them to the perfect amount of crispy takes a few times to get just right. When I first started making them, they were too brown the first time and too soft and chewy the next.
If that happens to you, just toss them in for another minute or two if they're too soft, and be sure to keep a close eye on them and pull them just when they start to turn golden brown.
What you'll need
- A baguette: A day-old baguette is actually easier to slice neatly. A ficelle (a skinnier baguette) makes perfect bite-sized rounds, and ciabatta or sourdough work too if you cut the slices in half.
- Good olive oil. You'll brush it on, so use one you like the taste of. Melted butter works really well for sweet toppings.
- Flaky sea salt and freshly cracked black pepper.
- A garlic clove (optional) for rubbing over the warm toasts.
Step by step (oven method)
- Heat the oven to 400°F and line a baking sheet with parchment.
- Slice the bread about ⅓ inch thick, straight across or on a slight diagonal. Thinner slices burn quickly; thicker ones stay soft in the center.
- Brush both sides lightly with olive oil and arrange them in a single layer on a sheet pan. Sprinkle with a little salt and pepper.
- Bake 8 to 10 minutes (flipping halfway if you want both sides golden) until they're crisp and lightly browned at the edges. Oven temperatures vary, so start checking them at 6 minutes.
- Rub with garlic (optional). While they're still warm, swipe the cut side of a halved garlic clove over the tops. The rough surface grates the garlic right onto the bread and adds a nice garlic flavor.
- Cool them completely before adding your toppings or storing them, as they keep crisping as they cool and can get soft if they're stored while still warm.
Air fryer crostini
Brush the slices with oil and arrange them in a single layer in the basket. Air fry at 350°F for 3 to 5 minutes (checking the first time at 3 minutes) until they're golden brown. This is my favorite method for a small batch. While the air fryer is already warm, make some air fryer brie to serve with them!
Grilled (or grill pan) crostini
Brush with oil and grill them over medium-high heat for 1 to 2 minutes per side, until you get grill marks and the bread is crisp. Grilled crostini have a lovely smoky flavor that's especially good with summer toppings like tomatoes and basil.
Make-ahead and storage tips
- Toast ahead. Plain crostini keep in an airtight container at room temperature for up to 3 days. Make sure they're completely cool first or they can get soft.
- Freeze for longer. Freeze the cooled crostini in a single layer, then transfer them to a freezer bag for up to a month. Once they're thawed, reheat at 350°F for 3 to 4 minutes to get them crispy again.
- Add toppings close to serving time. Wet toppings like tomatoes or burrata will soften them fairly quickly, so add them within 30 minutes of when you plan to serve them.
- Build a barrier. A thin layer of whipped cheese, butter or soft cheese under wet toppings helps keep them crispy longer.
Easy crostini topping ideas
Think in layers: something creamy, something savory or salty, something sweet, and a finishing touch like fresh herbs, flaky salt, or a drizzle of balsamic.
Savory
- Whipped feta with cherry tomatoes, cucumber and a drizzle of olive oil
- Goat cheese, prosciutto and a little fig jam
- Green olive tapenade with a shaving of Parmigiano-Reggiano
- Smoked salmon, cream cheese, capers and fresh dill
- Ricotta, sautéed mushrooms and thyme
- Brie with bacon fig jam
Sweet
- Whipped ricotta with fresh peaches and basil ribbons
- Mascarpone, sliced strawberries and balsamic glaze
- Goat cheese with whipped honey and toasted walnuts
- Dark chocolate, sliced pear and flaky salt
Our favorite crostini recipes
Ready for something a little more special? These are the crostini recipes we make again and again:
- Prosciutto Crostini with Burrata & Balsamic Glaze: creamy burrata, salty prosciutto and a sweet-tangy balsamic drizzle.
- Burrata and Prosciutto Crostini with Honey and Herbs: the same dreamy pairing, finished with honey and fresh herbs.
- Whipped Ricotta Crostini with Figs and Parma Ham: light, sweet and savory all at once.
- Apricot & Brie Crostini: warm, melty brie with apricot for an elegant holiday bite.
- The Perfect Crostini Caprese: tomato, mozzarella and basil in one crunchy bite.
- Hot Honey Halloumi: golden, squeaky halloumi with sweet heat. Pile it on crostini or serve it alongside.
Want another easy bite for the same platter? Our ham or salami cream cheese roll ups take minutes and need no toasting at all.
Crostini FAQ
How many crostini per person?
If crostini are one of several appetizers, plan on 2 to 3 per person. If they're the main appetizer, make 4 to 6 per person. One baguette usually gives you 40 or more slices, depending on its length and how thin you cut it.
What bread is best for crostini?
A classic French baguette is best because its small, even rounds make for the perfect size. Sourdough, ciabatta and whole grain loaves work well, too, just cut larger slices into halves or quarters before toasting.
How do you keep crostini from getting soggy?
Toast them until they're crisp all the way through, let them cool completely, and add wet toppings shortly before serving. A thin layer of cheese or butter underneath also helps.
Serving crostini on a charcuterie board
Plain crostini are one of the best additions to any board: they're sturdier than most crackers and neutral enough to let your meats and cheeses shine. Tuck some next to your softest cheese, or add some topping combinations to a few to show guests what goes together. For more ideas, see our guide to the best charcuterie accoutrements.
📖 Recipe
How to Make Crostini
Crostini take about 15 minutes to make, cost next to nothing, and turn almost anything (a smear of whipped cheese, a ribbon of prosciutto, a spoonful of jam) into an appetizer that looks like you tried much harder than you did.
Ingredients
- 1 baguette, sliced into ⅓-inch thick slices
- high-quality extra-virgin olive oil, just enough to brush each slice
- coarse salt & freshly ground black pepper
- 1 garlic clove, cut in half (optional)
Instructions
- Heat the oven to 400°F and line a baking sheet with parchment paper.
- Brush both sides lightly with olive oil and arrange them in a single layer on a sheet pan. Sprinkle with a little salt and pepper.
- Bake 8 to 10 minutes (flipping halfway if you want both sides golden) until they're crisp and lightly browned at the edges. Oven temperatures vary, so start checking them at 6 minutes.
- Rub with garlic (optional). While they're still warm, swipe the cut side of a halved garlic clove over the tops.
- Cool them completely before adding your toppings or storing them.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 16Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 34mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 1g
The nutrition information is HIGHLY estimated as we don't typically provide exact amounts for our charcuterie boards. For more accurate information, we suggest using an online nutrition calculator and entering the exact amounts you use for your particular board.
- How to Make Crostini (Plus Easy Topping Ideas) - October 23, 2026
- How to Make Hot Honey Halloumi (Grill or Pan-Fry) - September 2, 2025
- Blackberry Jalapeño Jam - May 28, 2025
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