Making Homemade Crostini
A good crostini is a structural necessity for an appetizer spread, not just a vehicle for toppings. You want a crisp snap on the outside that yields to a dry, airy interior, ensuring your bread won't go soggy the moment a tapenade or tomato mix touches it.
Consistency determines the crunch.
Uniform thickness is the difference between burnt edges and doughy centers. Use a serrated knife and let the weight of the blade do the work.
- Serrated bread knife
- Large rimmed baking sheet
- Pastry brush
What goes in.
- 1day-old baguette
- 1/4 cupextra virgin olive oil
- 1/2 tspflaky sea salt
Don't soak the bread
Apply only enough oil to tint the surface golden. Too much oil prevents the bread from drying out properly, leaving you with a greasy chew instead of a clean snap.
The method.
Prepare the oven
Preheat your oven to 375°F. Place a rack in the center position.
Slice the bread
Cut the baguette into 1/2-inch slices. Use a light sawing motion to avoid squashing the loaf.
Oil the rounds
Lay the slices on the baking sheet in a single layer. Brush the top side with oil, then flip them all and brush the other side.
Season
Sprinkle the flaky salt across the tops. Do not over-season, as your toppings will likely provide the bulk of the salt.
Bake
Bake for 8 to 12 minutes. Rotate the pan halfway through. The crostini are done when the edges are deep straw-colored and the center feels rigid to the touch.
Cool
Transfer to a wire rack. They will harden further as they cool.
Other turns to take.
Garlic Rubbed
While the crostini are still hot from the oven, rub a peeled clove of raw garlic directly onto the surface of the bread; the rough texture will shave bits of garlic into the crust.
Herb Infused
Whisk a teaspoon of minced fresh rosemary or thyme into your olive oil before brushing the bread.
When it doesn't go to plan.
Always use a day-old baguette; the slight moisture loss makes for a superior, crunchier finish.
If you are serving them later, store the cooled crostini in an airtight container for up to two days.
Avoid using butter, as the milk solids will burn long before the bread achieves the desired crunch.
The ones that keep coming up.
Why are my crostini chewy instead of crunchy?
The oven temperature was likely too low, or you used too much oil. The goal is to dry the bread out, not fry it.
Can I use a different type of bread?
Yes, but avoid sandwich loaves or brioche. You need a dense, lean bread like a ciabatta or a boule that can withstand weight.
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