Ingredients
Equipment
Method
Instructions
- Preheat the oven to 375°F (190°C; 170°C fan) and line a rimmed baking sheet with parchment paper.
- Slice the baguette (or ciabatta) into about 1/2-inch thick slices.
- Pour the 4 tablespoons olive oil into a small bowl or shallow dish. Using a pastry brush or spoon, brush both sides of each slice with the oil, using the 4 tablespoons in total.
- Arrange the oiled slices in a single layer on the prepared baking sheet so they do not overlap.
- Bake for 8–10 minutes, or until the slices are lightly golden brown and crisp.
- Remove the baking sheet from the oven, sprinkle the crostini with flaky sea salt, and transfer the slices to a wire rack or plate to cool slightly.
- Serve the crostini warm or at room temperature, plain or topped with your preferred toppings.
Notes
Choose bread that is firm and does not fall apart or crumble as you slice it.
1/2-inch slices are perfect for crostini. Any thicker than that and they won’t get crispy all the way through.
If you’re cooking outside, try grilling crostini! Preheat the grill to375°F/190°C, and add the sliced bread right to the grill grates, over indirect heat.
To make garlic crostini, rub a peeled clove of garlic over the warm, crispy bread right after you pull it out of the oven.
To Store:Keep leftovers in a sealed container at room temperature for up to 5 days. You can also freeze the crostini for up to 1 month.
1/2-inch slices are perfect for crostini. Any thicker than that and they won’t get crispy all the way through.
If you’re cooking outside, try grilling crostini! Preheat the grill to375°F/190°C, and add the sliced bread right to the grill grates, over indirect heat.
To make garlic crostini, rub a peeled clove of garlic over the warm, crispy bread right after you pull it out of the oven.
To Store:Keep leftovers in a sealed container at room temperature for up to 5 days. You can also freeze the crostini for up to 1 month.