Garlic Rubbed Crostini
Crostini are small, toasted slices of baguette rubbed with a raw clove of garlic while still hot. The heat of the bread melts the oils of the garlic into the porous surface, creating a sharp, fragrant foundation for toppings or simple olive oil.
Texture is your target
You want the bread crisp enough to shatter slightly when bitten, but not so hard that it cuts the roof of your mouth. Use a high-quality baguette with a tight crumb.
- serrated bread knife
- baking sheet
- pastry brush
What goes in.
- 1French baguette
- 3 tbspextra virgin olive oil
- 2large garlic cloves, peeled
- pinchflaky sea salt
Friction is the flavor
The secret is rubbing the garlic while the bread is fresh from the oven. The rough, toasted surface acts like a microplane, shaving the garlic directly into the bread.
The method.
Prep the oven
Heat your oven to 400°F (200°C) and arrange a rack in the center.
Slice the bread
Cut the baguette into 1/2-inch thick rounds on a slight bias to maximize surface area.
Oil the slices
Lay the slices on the baking sheet and brush both sides lightly with olive oil.
Toast until pale gold
Bake for 8 to 10 minutes, flipping halfway through, until the edges are firm and the centers are golden.
Rub with garlic
Immediately remove from the oven and take a peeled garlic clove. Press it firmly against the toasted bread and scrape it back and forth until the clove wears down into the surface.
Finish
Sprinkle with a tiny pinch of flaky sea salt while the oil is still warm.
Other turns to take.
Herb Infused
Add a sprig of rosemary or thyme to your olive oil bowl and let it steep for 30 minutes before brushing the bread.
Parmesan Crust
Lightly dust the oiled bread with finely grated Parmesan before the final 2 minutes of baking.
When it doesn't go to plan.
If your garlic clove becomes too small to hold comfortably, use a fork to spear it and continue rubbing.
Avoid using cold garlic; room temperature garlic yields more oil and flavor.
Don't skip the flip, as bottom-only toasting creates uneven density.
The ones that keep coming up.
Can I use sourdough instead of a baguette?
Yes, but slice it into smaller, manageable pieces. Avoid very large or holey loaves as toppings will fall through.
Why raw garlic?
Toasting the garlic would mellow the flavor, but rubbing it raw provides that sharp, pungent bite that cuts through fats and balances salty toppings.
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