Crispy Garlic Crostini
Crispy garlic crostini are sliced baguette rounds brushed with garlic-infused oil and toasted until the edges are golden and the center retains a slight crunch. The goal is a uniform, brittle texture that stands up to heavy toppings without falling apart.
Watch the color, not the clock.
The difference between toasted and burnt is roughly thirty seconds once the edges start turning brown. Keep the oven rack in the center so the heat circulates evenly.
- serrated bread knife
- large baking sheet
- small bowl
- pastry brush
What goes in.
- 1French baguette, cut into 1/2-inch slices
- 1/3 cupextra virgin olive oil
- 2garlic cloves, minced
- 1/4 tspkosher salt
Active Infusion
Stir the minced garlic into the oil and let it sit for ten minutes before brushing. This transfers the garlic's punch directly into the oil, ensuring every bite is seasoned.
The method.
Preheat the oven
Set your oven to 400°F (200°C).
Prepare the oil
Whisk the olive oil, minced garlic, and salt in a small bowl. Let it stand while you slice the bread.
Arrange the bread
Lay the baguette slices in a single layer on the baking sheet. Do not crowd them; air needs to move between them to crisp the sides.
Brush and toast
Brush the tops of the slices lightly with the garlic oil. Bake for 8 to 10 minutes. Pull them out when the edges look toasted and the centers feel dry to the touch.
Other turns to take.
Herb-Crusted
Add one teaspoon of finely chopped fresh thyme or rosemary to the garlic oil before brushing.
Cheesy
Sprinkle a teaspoon of finely grated Parmesan over each slice during the last two minutes of baking.
When it doesn't go to plan.
Use a serrated bread knife to get clean slices without crushing the loaf.
If the garlic bits are too dark, strain the oil through a fine mesh sieve before brushing, or just use the garlic-infused oil.
Store in an airtight container for up to three days, but refresh them in a 350°F oven for five minutes before serving.
The ones that keep coming up.
Why are my crostini chewy instead of crunchy?
The oven temperature was likely too low, or you overcrowded the pan, causing them to steam rather than toast. Increase the heat and ensure they are spaced apart.
Can I use butter instead of oil?
Yes, but use clarified butter. The milk solids in regular butter will burn long before the bread reaches the desired crispness.
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