This homemade crostini recipe is my go-to way to turn a simple baguette into crisp, golden garlic toasts that go with just about everything: a creamy spread, salads, soups, you name it. But the real secret is in how you add the garlic.
Once the bread comes out of the oven, you rub a cut clove of garlic right over the warm, rough surface of each toast. The crispy bread acts almost like a grater, shredding the garlic and releasing all of its flavorful oils.
It's the best way to get big, bold garlic flavor in every bite without ever crunching down on a piece of minced garlic. Jarred garlic or garlic powder just can't do that, so fresh cloves are a must.
It's the same simple technique Italians use for traditional bruschetta, and after traveling to Italy so many times, it's one I've come to love.
The Spanish do something similar with pan con tomate. When I studied abroad in college, I spent time in Barcelona, and some of my favorite meals were at little tapas restaurants where toasted bread came rubbed with fresh tomato, drizzled with olive oil, and sprinkled with salt.
It's proof that the simplest things are often the best.
These crostini are perfect with so many things: my jalapeño pimento cheese recipe, spinach artichoke dip, Burrata caprese salad, or pickled shrimp recipe, and they're delicious floating on a bowl of French onion soup. But they really shine when you need an appetizer in a hurry.
When guests are on the way, let these crostini be your one homemade element. Grab some marinated goat cheese, a few kinds of olives, and your favorite charcuterie items at the store, then arrange it all on a board with a big pile of warm garlic toasts.
It looks and feels completely put together and intentional, and nobody has to know it took you 15 minutes. (My favorite kind of recipe!)
Reasons to Love this Recipe
- A 3-ingredient recipe. All you need is a baguette, olive oil cooking spray, and fresh garlic.
- Garlic flavor without the bite. Rubbing the garlic on the warm toast gives you all the flavor with no raw, chunky pieces.
- A sturdy base for any topping. These crisp little toasts hold up to creamy dips, cheeses, tomatoes, and more without getting soggy.
- Fresh or day-old bread works. A slightly stale baguette is perfect here, so it's a great way to use up leftover bread.
Ready to get started? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this easy recipe:
- baguette
- olive oil cooking spray
- garlic cloves
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, cut the baguette into ½-inch-thick slices and place on a parchment paper-lined baking sheet. Coat lightly with olive oil cooking spray.
- Then, bake at 400°F for 5 minutes. Turn the bread slices over and coat with more cooking spray. Bake for3 to 5 minutes longer or until golden brown. Remove from the oven and rub the cut sides of the garlic on one side of each crostini.
Hint: Any size baguette will work for this recipe. If you use a wider baguette, you may need an extra garlic clove or two since the surface area will be larger.
Substitutions
Out of something? Need some ingredient substitutions? I've got you covered:
- Fresh bread: A day-old baguette or slightly stale baguette works just as well. Since stale bread is already a little drier, keep a close eye on it because it may toast a little faster.
- Baguette: Another sturdy bread besides a crusty French baguette will work here too if that's what you have. Just remember that thicker, wider pieces of bread may need a little more baking time.
- Olive oil cooking spray: Another mild cooking spray works fine. You can also lightly brush both sides of the bread with extra virgin olive oil (using a pastry brush) if you prefer.
- Fresh garlic: You really do need to use fresh garlic for this recipe. Rubbing warm crostini with a freshly cut clove gives them a much better garlic flavor than garlic powder.
Variations
Once you have the basic crostini, the fun part is deciding what goes on top. Here are some extra ideas:
- Extra garlicky: Rub both sides of the warm crostini with fresh garlic. (Perfect for keeping vampires away!)
- Herby: Sprinkle the bread with dried Italian seasoning before baking.
- Cheesy: Add a little Parmesan cheese during the last few minutes of baking.
- Simple and plain: Skip the garlic altogether when you want a neutral base for stronger toppings.
Equipment
Here's the equipment you'll need to make this recipe:
- serrated knife
- paring knife
- rimmed baking sheet or sheet pan
- parchment paper
- metal tongs
Storage
To store: Let the crostini cool completely before transferring them to an airtight container. I'd also skip the refrigerator if you can. Refrigeration tends to pull moisture into toasted bread and can make it lose that crisp texture.
To freeze: Let the crostini cool completely, then place them in a freezer-safe airtight container or freezer bag. When you're ready to serve them, let them thaw and warm them briefly in the oven.
Tasty Tip
Try to keep the baguette slices close to the same thickness. About ½ inch is just right.
Frequently asked questions
Let them cool completely before storing, keep them in an airtight container, and avoid refrigerating them. If they lose a little crunch, pop them back into the oven briefly to crisp them up again.
Aim for about ½-inch thin slices of bread. That gives you enough structure for crostini toppings while still letting the bread toast all the way through.
Yes. Crostini are a great make-ahead appetizer base. I usually wait to add any toppings until shortly before serving.
For this recipe, yes. It makes such a difference.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this crostini recipe:
🍽Get the recipe
Simple Homemade Garlic Crostini Recipe
Equipment
- serrated bread knife
- paring knife
- rimmed baking sheet
- metal tongs
Ingredients
- 1 baguette (I tested with a 9.5-ounce thin baguette)
- Olive oil cooking spray
- 2 large garlic cloves, cut in half lengthwise
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Cut the baguette into ½-inch-thick slices. Arrange in a single layer on the prepared baking sheet. Coat the sides facing up lightly with cooking spray.
- Bake for 5 minutes. Turn the bread slices over and bake for 3 to 5 more minutes or until browned and crispy.
- Remove from the oven and rub the cut sides of the garlic onto the toasted bread.
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Notes
Nutrition
Recipe Guidelines and Test Kitchen Tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe:
- Don't leave leftovers sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
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