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About This Recipe
Everyone needs a good, easy recipe in their arsenal to whip up at a moments notice when last minute plans pop up. And now you can make these little crusts in just 15 minutes for any occasion. They’re the perfect complement for any dip, creamy spread or cheese!
And guess what? This simple recipe only requires 3 ingredients, with salt and olive oil being two of them. Plus, since you’re drying the bread out in the oven anyways, no need to run out to the grocery store and grab a fresh loaf. Just like my french toast bake, this is a great recipe to use up stale bread!
The best thing about these little party appetizers is that they are truly the perfect accompaniment for just about anything dip or any flavor! A few of my favorite dips to pair these crackers with are my spinach artichoke dip, whipped feta or buffalo chicken dip! It’s even delicious with my queso if you run out of tortilla chips or for soaking up the last little bit of my french onion soup!
You can also use these crostinis as the perfect bases for any of these kinds of toast!
Why You’ll Love These Homemade Crostini
- The perfect base for all kinds of different toppings. Top with fresh bruschetta, creamy spreads, or serve with a cheese plate.
- Quick appetizer. These little toasts are ready in just 15 minutes with a few simple steps.
- Best dippers! Use these delicious crackers for your favorite savory dips or bowl of soup!
- Better ingredients. These homemade crackers are made with only 3 simple ingredients and don’t have any fillers like store-bought crostini.
- A great way to use stale bread. Don’t let your old french loaf go to waste! Stale bread makes the best crispy crackers.
- Baguette: Any crusty bread will work for this recipe. Don’t worry if it’s not fresh. You’re going to dry it out in the oven, so if it’s a bit stale, it’s not a big deal.
- Olive oil: For the best crostini, use olive oil or extra virgin olive oil. You could also use avocado oil if you’re in a pinch.
- Salt: I recommend using kosher salt or a high-quality salt like Redmond’s sea salt.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat oven to 425 degrees F. Grease a large rimmed baking sheet. Slice the baguette diagonally into 1/4-1/2-inch pieces with a serrated knife and add to the baking sheet.
2. Drizzle with olive oil. Toss to coat, using your hands to rub the olive oil all over each side.
3. Then spread out into a single layer on your baking sheet (you may need two cookie sheets if your pans are small, be careful not to overcrowd the bread).
4. Bake for 7-10 minutes or until crisp and golden brown. Take out and immediately sprinkle with salt. Add your favorite toppings or serve alongside bruschetta or dip and enjoy!
Place your oiled bread slices on the grill grates. Cover and let the bread toast for about 3 minutes. Then carefully flip them with tongs and repeat on the other side. Cook until golden brown on both sides, or toasted until your liking. Then add a sprinkle of salt and enjoy!
Store crostini in an airtight container at room temperature for up to a week. If your crackers lose some of their crunchiness, you can always pop them back in a 350˚F oven for 4-6 minutes to re-crisp them.
What To Serve Crostini With
- Dips: spinach artichoke dip, buffalo chicken dip, whipped feta, queso, jalapeno popper dip, french onion dip
- Soups: french onion soup, chicken pot pie soup, chicken noodle soup, chicken cabbage soup, buffalo chicken soup, gnocchi soup
- Cheese platters
- Fruit spreads: apple butter, fig jam
- Bruschetta
What’s the best bread to use for crostini?
I prefer to use a crusty, firm bread like a baguette for crostini.
Can I use stale bread for this recipe?
Yes, slightly stale bread (often known as “day-old bread”) is great for a cracker recipe like this!
What’s the best way to slice bread for crostinis?
I recommend using a sharp serrated knife to slice your bread for the crostini. If you are serving the crostini with a dip or soup, I like small slices of bread about 1/4″ thick. If I’m serving something on top of the crostini, I prefer to make my bread slices about 1/2″ inch thick so it can hold my toppings without falling apart.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
How To Make Crostini
Ingredients
- 10 oz. baguette
- 2 Tbsp olive oil (30g)
- Salt to taste
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Instructions
- Preheat oven to 425 degrees F. Grease a large rimmed baking sheet.
- Slice the baguette diagonally into 1/4-1/2-inch pieces and add to the baking sheet. Drizzle with olive oil. Toss to coat, using your hands to rub the olive oil all over each side, then spread out into an even layer.
- Bake for 7-10 minutes or until crisp and golden brown. Take out and immediately sprinkle with salt.
- Crostinis are ready! Add your favorite toppings or serve alongside bruschetta or dip and enjoy!
Notes
- Dips: spinach artichoke dip, buffalo chicken dip, whipped feta, queso, jalapeno popper dip, french onion dip
- Soups: french onion soup, chicken pot pie soup, chicken noodle soup, chicken cabbage soup, buffalo chicken soup, gnocchi soup
- Cheese platters
- Fruit spreads: apple butter, fig jam
- Bruschetta
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
