Learn how to make perfect crostini that’s crisp on the outside and tender on the inside. These little toasts are just right for loading up with your favorite toppings or serving alongside a dip or spread!
This post has been a very long time coming! Seriously, I’ve had this outlined in my drafts for over a year, recipe ready, photos taken and edited, and for some reason it never got written.
I could seriously eat crostini every week and never get tired of it. You can mix up the toppings every time and never have the same one twice if you wanted.
Basically, crostini are small, thin slices of bread (usually a baguette or similarly-shaped Italian loaf), toasted or grilled until crisp, and served as an appetizer with various toppings or spreads.
Essentially, crostini is just toasted bread, so making it couldn’t be easier. You just slice a baguette or other long, narrow loaf of bread, brush some good olive oil on each side, sprinkle one side with kosher salt, and toast it in the oven.