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The Best Crostini Toasts with olives on a cutting board.

The Best Crostini Toasts

This crostini recipe is simple, quick to make and will get you loads of compliments from your guests.
5 from 5 votes
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Course: Appetizer, Snack
Keyword: crostini, toasts
Prep Time: 5 minutes
Cook Time: 10 minutes
Resting Time: 10 minutes
Total Time: 25 minutes
Servings: 12
Calories: 56kcal


  • 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.

Recipe Notes

*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.


Serving: 6toasts | Calories: 56kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 150mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Calcium: 23mg | Iron: 1mg
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