Food & Cooking Recipes Appetizers Finger Food Recipes Simple Crostini 4.0 (210) 3 Reviews These easy toasts are the perfect base for all kinds of appetizers, from chopped fresh tomatoes and basil to creamy spreads. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on December 20, 2024 Rate PRINT Share Prep Time: 10 mins Total Time: 30 mins Servings: 12 to 16 Yield: 60 crostini Jump to recipe Crostini couldn't be simpler to make or more versatile to use. Meaning "toasts" in Italian, they are the perfect base for your pick of toppings—and once you learn how to make crostini, they’ll become your go-to appetizer for cocktail parties, cookouts, and more. All you need to make crostini is a loaf of white bread, such as a simple Italian loaf or a baguette. Slice it evenly, brush with a little olive oil on both sides, and toast just enough to crisp, not darken, the slices. You can make crostini ahead and then pair with one (or more) of our favorite toppings for your next party. 26 Quick and Easy Appetizers That Make Entertaining a Breeze Rachel Marek What Is Crostini? Crostini is Italian for toasts. These simple toasts are generally made with sliced white bread, brushed with olive oil, and lightly toasted until crisp. Once toasted, crostini are ready to top with fresh, grilled, or roasted vegetables, creamy spreads, cheese, fruit, sliced meats, and more. Crostini vs. Bruschetta Bruschetta is another type of Italian toast and the terms are often used interchangeably, but generally crostini are smaller (just right for a couple of bites as an appetizer) and are baked, while bruschetta is often larger, thicker, and grilled. The Best Bread for Crostini It’s just not crostini if you toast regular sliced white bread or a rich loaf like brioche or challah. A baguette is ideal for crostini—its small surface area is just the right size for these appetizer toasts. Or use a long Italian loaf. The bread doesn’t have to be fresh—you’re going to dry it out in the oven—so if you have a day-old baguette, use it! Cook Mode (Keep screen awake) Ingredients 1-2 baguettes (8 to 10 ounces), sliced ¼ inch thick (about 60 slices) ¾ cup extra-virgin olive oil Kosher salt and freshly ground pepper Directions Rachel Marek Preheat oven and brush bread with oil: Preheat oven to 350°F. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper. Rachel Marek Bake: Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Rachel Marek Top and serve: Top crostini with desired toppings, and serve. Rachel Marek Variation For an extra layer of flavor, use a garlic- or herb-infused oil in place of the olive oil. Making Crostini Ahead To plan ahead for a party, bake the crostini toasts up to a week in advance, and top just before serving. To store, keep at room temperature in a resealable plastic bag, up to one week. Frequently Asked Questions Do you serve crostini hot or cold? Crostini can be served hot or cold. They are usually served cold (and can be made ahead), but there is no reason you can’t make them and eat them while they are still warm. We recommend doing this with a room-temperature topping like chopped fresh tomatoes and basil or creamy goat cheese rather than a cold topping on the warm crostini. What is the ideal texture of a well-toasted crostini? The ideal texture of a well-toasted crostini is crisp and dry. When baking crostini, remember that you aren’t looking to color the bread as much as dry it out so it makes a crispy base for toppings. The ideal texture is crisp on the outside so that toppings don’t soak into the bread too much—with a little softness to the interior. Why is the crostini too hard? The crostini are too hard if you baked them for too long. When they are too hard and dry, they can be unpleasant to eat because they hurt the roof of your mouth or crumble too easily. To avoid this, follow our recipe and do not bake the bread longer than the 15-20 minutes called for, and heat the oven to the specified temperature of 350 degrees Fahrenheit. Crostini Topping Ideas Try a favorite spread or pâté, sliced tomatoes and a fresh herb, or spread a soft cheese, add some black pepper and a drizzle of olive oil. These are some of our other favorite ways to top crostini: Fresh tomatoes, basil, and olive oil Olive tapenade Salami and ricotta Sliced pears with ricotta and walnuts Smoked trout mousse Goat cheese and figs Roasted broccoli rabe White bean spread Pesto and sliced tomatoes Eggplant caponata Sautéed mushrooms Originally appeared: Everyday Food, June 2008 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.