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Make simple, delicious toasted baguette slices (crostini) for soups, salads, dips, and snacks. Just brush with olive oil and bake until golden brown.
Table of Contents
Recipe ingredients
Ingredient notes
- Baguette: I recommend using a crusty French baguette, but a fluffier Italian baguette will work, too.
- Olive oil: 4 tablespoons butter may be substituted for the olive oil.
Step-by-step instructions
- Preheat oven to 350 degrees. Arrange baguette slices in a single layer on a rimmed baking sheet. Brush the slices evenly with olive oil.
- Bake until lightly toasted, about 15 minutes.
Recipe tips and variations
- Yield: 1 (1-pound) baguette will yield about 20 slices of baguette (depending on how thick you cut them).
- Storage: Store cut, un-toasted baguette slices in a plastic bag at room temperature for up to 3 days or freeze for up to 3 months. Thaw overnight at room temperature before brushing with olive oil and toasting.
- Make ahead: Toast the crostini up to 3 hours ahead and store covered at room temperature.
- Garlic twist: For a hint of garlic flavor (especially delicious with bruschetta), gently rub one side of each cooled crostini with a clove of peeled garlic (plan on 2 cloves per baguette).
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Toasted Baguette
Make simple, delicious toasted baguette slices (crostini) for soups, salads, dips, and snacks. Just brush with olive oil and bake until golden brown.
Ingredients
Instructions
- Preheat oven to 350 degrees. Arrange baguette slices in a single layer on a rimmed baking sheet.
- Brush the slices evenly with olive oil. Bake until lightly toasted, about 15 minutes.
Recipe Video
Notes
- Baguette: I recommend using a crusty French baguette, but a fluffier Italian baguette will work, too.
- Olive oil: 4 tablespoons butter may be substituted for the olive oil.
- Yield: 1 (1-pound) baguette will yield about 20 slices of baguette (depending on how thick you cut them).
- Storage: Store cut, un-toasted baguette slices in a plastic bag at room temperature for up to 3 days or freeze for up to 3 months. Thaw overnight at room temperature before brushing with olive oil and toasting.
- Make ahead: Toast the crostini up to 3 hours ahead and store covered at room temperature.
- Garlic twist: For a hint of garlic flavor (especially delicious with bruschetta), gently rub one side of each cooled crostini with a clove of peeled garlic (plan on 2 cloves per baguette).
Nutrition
Serving: 1sliceCalories: 85kcalCarbohydrates: 11gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 139mgPotassium: 25mgFiber: 1gSugar: 1gCalcium: 18mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Can I make thes a day ahead of time?
Hi Sue, yes, you can make these a day in advance, as long as they are stored in an airtight container, such as a zip-top bag with all the air possible removed. They are best when toasted within three hours of baking them, but they are fine if done a day beforehand. – Meggan