Crispy Garlic Crostini is the ultimate blank canvas you never knew you needed—perfectly golden, brushed with olive oil, and kissed with fresh garlic. Whether you’re pairing it with creamy burrata, smoky tapenade, or enjoying it straight from the pan, this recipe delivers the crunch and flavor every good appetizer spread starts with.
What makes this crostini recipe stand out? It’s easy, affordable, and baked (not fried!), giving each slice that irresistible crisp with a soft interior. You’ll only need four ingredients and 20 minutes to create something so versatile, you’ll be hooked after the first bite.
Interestingly, crostini means “little crusts” in Italian, and they’ve been part of Tuscan cuisine for centuries. Traditionally topped with chicken liver pâté, today’s crostini serve as the go-to base for everything from avocado to whipped ricotta.
But let’s be honest—sometimes the simplest bites are the best. Especially when warm garlic meets olive oil on fresh toasted bread.
Recipe Yield: 30–36 crostini slices
INGREDIENTS
1 baguette (day-old or fresh)
¼ cup olive oil
1 clove garlic, peeled
¼ tsp flaky sea salt (optional)
INSTRUCTIONS
1. Preheat and prepare:
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Slice the baguette:
Using a sharp serrated knife, slice the baguette into ½-inch thick slices. For more crunch, slice slightly thinner.
3. Brush with olive oil:
Brush both sides of each slice generously with olive oil. Arrange in a single layer on the prepared baking sheet.
4. Bake until golden:
Bake for 7–9 minutes, then flip and bake another 5–7 minutes, or until both sides are golden and crisp on the edges with a light chew in the middle.
5. Add garlic aroma:
While still warm, lightly rub the top of each crostini with the garlic clove. It will melt into the toast, adding rich flavor without overpowering.
6. Season and cool:
Sprinkle with a touch of flaky sea salt, if using. Cool completely on a wire rack for ultimate crunch.
Helpful Tips to Perfect This Recipe
- Choose the Right Bread: A day-old baguette works best—it slices cleanly and holds its shape while crisping beautifully.
- Don’t Skip the Garlic Rub: Rubbing the garlic while warm infuses flavor gently without adding raw bite. It’s the secret touch.
- Cool on a Rack: Allowing crostini to cool on a wire rack prevents sogginess and keeps them crispy longer.
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