How to Make Crostini
Slice a baguette into thin rounds, brush both sides with olive oil, and toast them in a hot oven until they are golden and firm. The result should be crisp throughout, providing a sturdy base for toppings without softening under pressure.
Consistency is your primary goal.
Uniform slices mean uniform toasting, so keep your knife strokes steady and your oven temperature high to achieve a quick crisp without drying out the interior.
- serrated bread knife
- baking sheet
- silicone pastry brush
What goes in.
- 1French baguette, preferably one day old
- 1/3 cupextra virgin olive oil
- 1/2 tspflaky sea salt
The serrated glide
Use a sharp serrated knife and let the weight of the blade do the work. Pressing down crushes the crumb; sawing gently preserves the airy structure of the bread.
The method.
Preheat your oven
Set the oven to 400°F (200°C) and place a rack in the center position.
Slice the bread
Cut the baguette into rounds roughly 1/4-inch thick. If you prefer a larger surface area for toppings, cut the slices at a sharp diagonal angle.
Oil and arrange
Lay the slices on a baking sheet in a single layer. Brush the top of each slice lightly with olive oil, flip, and repeat on the other side.
Toast
Bake for 8 to 10 minutes. Halfway through, rotate the pan to ensure even browning. Pull them out when the edges turn a pale straw color and the centers feel rigid to the touch.
Other turns to take.
Garlic-rubbed
Once the crostini are toasted and still warm, rub a peeled clove of raw garlic directly onto the rough surface of the bread.
Herb-infused
Whisk a teaspoon of finely minced rosemary or thyme into your olive oil before brushing the bread.
When it doesn't go to plan.
Use bread that is slightly stale; it creates a tighter, crunchier bite that holds heavy toppings better.
Do not crowd the baking sheet, as the bread will steam rather than crisp if the slices touch.
Cool the crostini on a wire rack to prevent the bottom from becoming soggy due to trapped steam.
The ones that keep coming up.
Can I make these ahead of time?
Yes, once completely cooled, store them in an airtight container for up to three days. If they lose their snap, warm them in a 350°F oven for five minutes.
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