Ingredients
- 1 baguette (French stick)
- 3–4 tablespoons good olive oil
- Flaky sea salt
- Optional: garlic clove for rubbing, fresh herbs
- 1
Preheat oven to 190°C (375°F)
You want a hot oven to crisp the crostini quickly without drying them out completely.
- 2
Slice the baguette diagonally
Cut on a 45-degree angle into slices about 1cm thick. The diagonal cut gives more surface area and a more elegant shape.
- 3
Brush both sides with olive oil
Use a pastry brush to coat both sides evenly. Do not be stingy — the oil is what makes them crispy and flavourful. Alternatively, drizzle oil over them on the baking tray and flip to coat.
- 4
Season with flaky salt
A pinch of flaky sea salt on top of each slice makes a noticeable difference to the final flavour.
- 5
Bake for 8–10 minutes
Bake until golden and crisp, flipping once halfway through. Watch them closely — they go from golden to burnt quickly.
- 6
Optional: rub with raw garlic
While still warm, rub the top of each crostini with a cut raw garlic clove. The heat of the bread blooms the garlic flavour beautifully.
Make aheadCrostini keep for 3–4 days in an airtight container at room temperature. Do not refrigerate — they go soft. Re-crisp in a hot oven for 3 minutes if needed.
Topping Ideas
- Ricotta + honey + walnuts
- Cream cheese + smoked salmon + capers
- Whipped feta + roasted cherry tomatoes
- Avocado + lemon + chilli flakes
- Brie + fig jam + fresh thyme
- Hummus + roasted red pepper + olive oil
Frequently Asked Questions
Size and bread type mainly. Crostini (Italian for "little toasts") are made from a baguette — small, thin and crispy. Bruschetta is made from larger rustic bread, grilled rather than baked, and rubbed more heavily with garlic. Bruschetta is also thicker and chewier.
Yes — toast in a dry or lightly oiled frying pan over medium heat for 2–3 minutes per side until golden. This gives a slightly different texture — more toasted than baked — but works perfectly well.