Crisp Garlic Crostini make an ideal base for appetizers and snacks. Made from a simple baguette, fresh garlic, and fruity olive oil, this easy crostini recipe yields flavorful, crunchy toasts that pair well with spreads, cheeses, soups, and salads.
These homemade crostini are perfect for a cheese board, to accompany dips, or served as bite-sized appetizers topped with a variety of ingredients. The garlic flavor is bright but not overpowering, and the crisp texture complements creamy cheeses and hearty soups.
What is Crostini?
Crostini are thin slices of bread brushed with olive oil and toasted until crisp. In the U.S. they’re often served with creamy spreads, tapenades, or alongside dips and charcuterie boards.
What does crostini mean in Italian?
The word crostini means “little crusts” or “little toasts” in Italian.
What you’ll need for this Garlic Crostini Bread Recipe
A few simple ingredients create a versatile base for spreads, dips, and appetizers. This is also a great way to refresh slightly stale bread.
- Baguette – A French baguette or any long, crusty artisanal loaf works well.
- Olive oil – Use a light or neutral olive oil so it doesn’t overpower the garlic.
- Garlic cloves – Fresh large garlic cloves give the best flavor compared with pre-peeled packaged garlic.
- Flaky sea salt – For finishing and extra crunch.
See the recipe card below for exact ingredient amounts.
Best bread for crostini
Long, thin, crusty breads are ideal. If you don’t have a baguette, a sourdough, Italian loaf, or French bread loaf will work—slice into 1/2″ rounds and halve if you prefer smaller toasts.
Equipment
- Large baking sheet – A standard half sheet pan works well to arrange slices in a single layer.
- Pastry brush – For evenly oiling the bread slices.
How to Make Garlic Crostini
Move the oven rack to the third position below the broiler and set the broiler to high.
1. Using a serrated knife, slice the baguette into even slices no wider than 1/2 inch.
2. Arrange the slices in a single layer on a sheet pan. Work in batches if needed.
3. Lightly brush both sides of each slice with olive oil.
Place the bread under the broiler and broil until golden around the edges, about 1–2 minutes. Stay attentive—broilers work quickly.
4. When edges are browned, flip each slice and broil the second side for 30–60 seconds until golden. Remove the pan and turn off the broiler.
5. Remove the toasted slices from the oven. While still warm, cut a garlic clove in half lengthwise and rub the cut surface across the toasts to transfer garlic flavor.
6. Apply light pressure so the garlic juices grate across the surface; rub both sides for more flavor.
7. Return the toasts to the warm, switched-off oven for 1 minute to mellow the raw garlic bite.
Tip: This brief resting step reduces garlic spiciness.
8. Finish with flaky sea salt and cool to room temperature before serving.
Hint: Start rubbing garlic along the crisp edges to get the juices flowing; the cloves will be nearly used up when you’re done.
Toasted Crostini Substitutions & Variations
- Garlic – Substitute 1 tablespoon minced garlic mixed into the oil; let it sit briefly before brushing on the bread.
- Olive oil – Use vegetable or another neutral oil if preferred.
- Parmesan – Sprinkle grated Parmesan on top after rubbing with garlic.
- Make it spicy – Add red pepper flakes or cracked black pepper after toasting.
- Add herbs – Mix dried Italian seasoning into the oil or top with fresh basil after broiling.
How to store Crostini Bread
Store leftover crostini in an airtight container or zip-top bag at room temperature for 2–3 days. To refresh, toast in a toaster oven until crisp or reheat in a 375°F oven for 8–10 minutes, flipping halfway through.
What to serve with Toasted Baguette Slices
Serve these toasts with dips like buffalo chicken dip or spinach artichoke dip, or spread with hummus. They also work well alongside pasta, soups, chowders, and salads.
One favorite pairing is baked brie topped with jam—the crostini’s crisp texture complements the creamy cheese beautifully.
Crostini Toppings
Try a variety of toppings:
- Diced cherry tomatoes, fresh mozzarella, and basil.
- Creamy goat cheese or ricotta drizzled with honey and sprinkled with walnuts and herbs.
- Prosciutto with sliced melon and a drizzle of balsamic glaze.
Top tip
Never leave the oven unattended while broiling—the toasts can burn quickly.
Crostini FAQ
Crostini are usually smaller, made from thin baguette slices, while bruschetta often uses larger slices of rustic bread. Both are brushed with oil and toasted; bruschetta is commonly topped with tomatoes and herbs, whereas crostini are served with a wider variety of spreads and toppings.
Crostini should be crisp and crunchy throughout but still easy to bite into.
Toast the bread until fully crisp. Use a thin barrier—like a basil leaf, slice of cheese, or prosciutto—between the toast and wetter toppings, and add moist toppings just before serving.
Related
Looking for other recipes and ideas? Browse the suggested posts and recipe collection below.
Homemade Garlic Bread With French Bread
Butternut Squash Bruschetta
Homemade Candied Maple Walnuts
Crispy Sourdough Grilled Cheese Sandwich
Pairing
Favorites to serve with Garlic Crostini include baked brie, creamy soups, spinach artichoke dip, and hearty salads. Crostini add crunch and a savory garlic note that complements a wide range of dishes.
Baked Brie With Fig Jam
Crockpot Broccoli Cheese Soup
Slow Cooker Spinach Artichoke Dip
Minestrone Soup (Vegetarian)
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Toasted Crostini
Ingredients
- 1 baguette 10–12 ounce loaf
- 2 whole garlic cloves peeled
- 4–5 tablespoons olive oil
- Flaky sea salt
Instructions
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Move the oven rack to the third position below the broiler and set the broiler to high.
-
Slice the baguette into 1/2-inch thick slices and arrange them in a single layer on a sheet pan.
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Brush both sides of the slices with olive oil.
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Broil for 1–2 minutes until the edges are golden brown with the oven door closed. Watch closely.
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Flip each slice and broil the second side for 30–90 seconds until golden. Remove the pan and turn off the broiler.
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Cut a garlic clove in half lengthwise and rub the cut side across the warm toasts, then rub the underside as well.
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Return the toasts to the still-warm oven for 1 minute to mellow the garlic. Sprinkle with flaky sea salt and serve.