The Best Crostini Toasts recipe is for those of you who like them THIN and CRISPY. Not too crispy and not burnt, just perfect according to my guests. Great for cheese or charcuterie boards and appetizer spreads. These chip-like toasts are easy to make, highly addictive and will have your guest singing your little "toast making" praises.
You may already know how to make crostini. BUT, do you know how to make it perfectly crisp, Every. Single. Time?
In this recipe, I take you each and every step of making perfectly crisp crostini. There are many steps, and it will take some time, but I promise you, it will be worth the effort.
The great thing about this recipe, is you can make these well in advance, so that the day of your party is more enjoyable for you, the host!
Choosing the Bread
I recommend a fresh french-style baguette for perfectly sized toasts. To get the thin and crispy style toasts, you will need to slice the bread very thin. Stale bread will break apart if you try to slice it too thin. You can use bread up to a day old, but any older and it will be too dry to slice thin.
How to Slice and Prep
Preheat your oven to 400F.
Using a serrated bread knife, slice the baguette into THIN slices, ¼ inch - ⅛ inch thickness, if you can. The thinner, the better for this recipe.
On a sheet tray, arrange the toasts in a single, even layer and drizzle or brush with olive oil.
With clean hands, gently press down on the toasts and move them around the sheet tray. This will allow the toasts to pick up any oil on the back side, then you won't need to oil both sides.
Cooking + Resting Time
Place the pan on the center rack of your oven, cook the toasts for 5 minutes.
Then, remove from the oven, flip each crostini over and allow to sit 5 minutes.
After they have cooled for 5 minutes, return the tray of crostinis to the oven and cook another 3-5 minutes or until golden brown. (This time will vary depending on your oven.)
When the crostinis are a light golden brown, remove from the oven and allow to cool for another 5 minutes.
That's all! They are ready to eat!
Tips + Tricks
Slice the baguette into thin slices. If sliced too thick, the crostini may get too hard.
Use fresh bread, stale bread will crumble apart when trying to slice it thin.
Resting between cooking time is KEY for light and flaky toasts.
Cook batches for best results.
Be sure the crostinis are cooled completely before storing. If still warm when storing, steam is created and will create a hard toast instead of a light and flaky.
How to Store
Once the crostinis have cooled completely, store in an airtight container or ziplock bag for up to 2 weeks.
Serve with charcuterie or cheese boards.
Warm up some Brie and serve with these crostinis and sweet compotes or jams.
Other Recipes You May Enjoy
📖 Recipe Card
The Best Crostini Toasts
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- 1 Baguette plain or seeded
- 2 tablespoon Olive Oil more if needed
- Pinch Flaked Sea Salt optional
- Preheat oven to 400° F.
- Slice baguette on the diagonal into ¼ inch slices (thinner if you can). Place in a single layer on a sheet pan.
- Drizzle with extra virgin olive oil, then sprinkle with flaked sea salt if using..(a little salt goes a long way here). With flat hands rub the crostini around on the baking sheet to ensure the oil coats the bottom of the bread.
- Place on middle rack of oven and cook for 5 minutes.
- Remove from oven and flip crostini over, let sit for 5 minutes at room temperature and then place back in oven for another 4-5 minutes. (Second cooking time may vary depending on oven)
- Remove from oven and let sit for 5 minutes or until cool. Prepare in batches as needed.
- Store in air tight containers for up to 14 days.