Quick and Easy Homemade Crostini for Bruschetta – Ready in 15 Minutes!

This simple crostini recipe is great for holding your favorite bruschetta toppings or as a crunchy side for soups, salads, and cheese boards. With just a few ingredients, you can make tasty, golden crostini that are better (and cheaper!) than store-bought ones in just 15 minutes. They also pair well with hearty toppings or creamy dips. Whether having friends over or enjoying a cozy night, this is a great way to use your leftover bread for a satisfying crunch to any meal. Plus, you can make and store them in an airtight container, so you’re always ready with a great appetizer!

tray of finished brownned crostini.

Crostini For Bruschetta

Super simple to make. You'll never buy overpriced toast again.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Serving Size 24 pieces

Equipment

  • Bread knife
  • 2 Baking sheets
  • Pastry brush

Ingredients 

  • 1 baguette (slightly stale is fine!)
  • ¼ cup olive oil
  • 1 pinch coarse salt (optional)

Instructions 

  • Prep.  Preheat your oven to 425°F. Then, position two racks in the oven to make sure even baking.
  • Slice the baguette.  Using a bread knife, slice the baguette diagonally into ¼-inch thick pieces. Then, arrange the slices in a single layer on two baking sheets.
    Tip: The slices can be close together but should not overlap.
    slicing baguette
  • Brush.  Generously brush each slice with olive oil, covering the entire surface. If you want, sprinkle a pinch of coarse salt on top for extra flavor.
    brushing sliced bread with olive oil.
  • Bake.  Bake for 10 minutes or until the slices are golden brown and crisp around the edges.
    Tip: For even browning, rotate the baking sheets halfway through the baking time.
    finished crostini on baking sheet.

Notes

A baguette is perfect because it gives you even, bite-sized pieces with a nice crust.  If you choose a different type of bread, make sure it’s strong enough to hold toppings without getting soggy.
Using slightly stale bread will soak up the oil and get crispy in the oven.  If your bread is fresh, let the slices sit on the counter for an hour to dry.
For a sturdier base, especially with heavier toppings, cut the slices about ½ inch thick.  Thicker slices will have a soft middle while staying crispy on the edges, adding a nice texture when topped with heartier ingredients.
Be careful with the salt while baking if you’re using salty toppings like cured meats or cheese.  A light sprinkle is fine, but too much can overpower the flavors.
Olive oil is a classic choice, but you can switch it up by adding garlic-infused oil or a pinch of dried herbs to the oil before brushing.  This gives a nice flavor even with simple toppings.
Rub a peeled garlic clove on each warm slice for a stronger taste right after they come out of the oven.  The heat from the bread will bring out just enough garlic flavor without being too strong.
Nutrition info is per slice, using a French baguette.
Calories: 47kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 66mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 0.5g | Calcium: 11mg | Iron: 0.4mg

Homemade crostini always makes my meals feel a bit more special. This easy recipe doesn’t take long and gives me crispy, golden slices perfect for topping with fresh tomatoes, creamy cheeses, or anything else I like. I brush them lightly with olive oil and bake until they’re crunchy. They go great with everything from classic bruschetta to charcuterie boards. They’re also handy for last-minute get-togethers or to make a cozy night feel extra special, adding that nice homemade touch to any dish.

If you want to make your baguette, this baguette tools and techniques guide from King Arthur Baking] covers everything you need to know.

tray of finished brownned crostini.

I hope it becomes a favorite for you, too.

Tips for the Best Crostini for Bruschetta

  • A serrated bread knife is your best bet for cutting through a baguette cleanly without squishing it. Press down gently while slicing to make sure the pieces are even, especially if the bread is fresh.
  • Brushing olive oil on both sides of each slice adds flavor and helps them crisp up nicely. Use a good amount, but don’t soak them—too much oil can make them greasy.
  • Leave some space between the slices on the baking sheet to allow air to circulate. If you crowd the pan, they might not brown evenly, especially with a large batch.
  • Crostini can quickly go from golden to burnt. Set a timer for 8 minutes to check on them early, and you can add more time if needed. Since ovens can differ, it’s better to check a few times than to risk burning them.
  • Allow the crostini to cool on a wire rack instead of a baking sheet. This helps keep them crisp as the airflow prevents steam from making the bottoms soggy.
  • If you’re preparing the crostini ahead of time, store them with a paper towel in the container to absorb extra moisture. This little trick helps keep them from getting soft, especially if you’re making them a day or two early.
  • While crostini taste good at room temperature, serving them a bit warm can enhance the experience, especially with melted or soft toppings. A quick reheat in the oven at 300°F for a few minutes will bring back that fresh, warm taste.

Here are some important tools and ingredients that will help your bread successfully. While some may seem simple, each is key to achieving the right texture and flavor.

ingredients on counter.
  • Baguette: A fresh or slightly stale baguette is great for crostini because it cuts easily and gives you uniform rounds with a nice crust. A fresh or slightly stale baguette works best. If you want to make your own, try this recipe for Easy Sourdough Baguettes. If a baguette isn’t unavailable, you can use any crusty bread, like French or Italian.
  • Olive Oil: Brushing the bread with olive oil is crucial for that golden, crisp finish. Regular olive oil works well, but garlic-infused or herb-infused olive oil can add extra flavor. Melted butter or neutral oil, like vegetable or avocado oil, can replace a different taste if unavailable.
  • Coarse Salt: A sprinkle of coarse salt on each slice enhances the flavor of the crostini. Sea salt or kosher salt adds a nice crunch, but use a light touch if you only have table salt.
  • Bread Knife: A serrated bread knife is perfect for cutting the baguette evenly without squishing it. This type of knife is especially useful for softer bread since it slices through easily.
  • Pastry Brush: Using a pastry brush to apply the olive oil ensures each slice gets an even coating. A clean paper towel dipped in oil can work in a pinch if you don’t have one.
  • Baking Sheets: Large baking sheets give the crostini enough space to crisp up without overlapping. If you don’t have two large sheets, bake in batches to avoid crowding.

These items are important for achieving this bread’s best texture, flavor, and ease.

Serving Suggestions

Serve this bread with fresh tomato bruschetta, roasted red pepper dip, olive tapenade, goat cheese, honey, or smoked salmon and cream cheese.

It also pairs perfectly with main dishes like Smoked Mozzarella Bruschetta Chicken for a complete meal.

Troubleshooting and Help

What’s the best way to slice the baguette?

Use a serrated bread knife and slice at a slight angle for more surface area. This gives each piece a nice oval shape and helps prevent squishing the bread as you slice.

Can I use flavored olive oil?

Absolutely! Flavored olive oils, like garlic or herb-infused, are a great way to add flavor without any extra work. Be careful with stronger flavors if you plan to top the crostini with other bold ingredients.

Is it okay to skip the olive oil?

I wouldn’t recommend it, as the olive oil helps the bread crisp and gives it a nice golden color. If you’re out of olive oil, melted butter or another neutral oil will work in a pinch, but olive oil adds the best flavor.

How can I keep my crostini from burning?

Good question! Crostini can go from golden to burnt quickly, so keep an eye on them. Set a timer for 8 minutes and check them early; every oven is a little different, so it’s better to check a few times than to end up with overdone slices.

What toppings go well with crostini?

You can get creative here! Crostini is delicious, from simple cheese and honey to more complex toppings like roasted vegetables, smoked salmon, or prosciutto with arugula. Try topping your crostini with this flavorful Red Pepper Bruschetta with Goat Cheese for a unique twist. It’s a perfect match!

Can I make these ahead of time?

Absolutely! Crostini can be made a day or two ahead. Just let them cool completely and store them in an airtight container. If they lose a bit of crispness, pop them in a low oven (about 300°F) for a few minutes to refresh them.

Storage Instructions

To store your crostini, cool them completely before placing them in an airtight container. They’ll stay fresh for 2-3 days at room temperature. Add a paper towel to the container to absorb any moisture to keep them extra crisp.

If you’d like to freeze them, arrange the cooled crostini in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer them to a freezer-safe bag or container. When ready to serve, reheat in a 300°F oven for a few minutes until they’re crisp again.

Making this recipe is an easy way to upgrade any meal or gathering. They’re golden and crunchy, perfect for adding fresh bruschetta, creamy spreads, or good olive oil. With just a few ingredients—a baguette, olive oil, and a pinch of salt—you can have a batch ready in minutes that works for any event. Serve them as a starter, toss them on a charcuterie board, or set them out with dips for a snack everyone will enjoy.

finished crostini on baking sheet.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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