Making Perfect Crostini

Crostini with Burrata, Basil and Sundried Tomatoes

Crostini with Burrata, Basil and Sundried Tomatoes

Crostini, in Italian means “little toasts”. They are made by slicing bread very thin and then toasting it until it becomes crisp. I love using a sourdough baguette to make mine because each crostini is the perfect size to easily hold in your hand. If I need/want to have bigger crostini I use ciabatta.

Crostini can be eaten plain or used as the base for appetizers. Here are some of our favorites… warm fresh mozzarella with prosciutto and crispy sage; cream cheese with smoked salmon, capers and red onion; ricotta, basil and sundried tomato puree; wild mushroom with goat cheese, sliced marinated beef with mustard sauce, etc… the variations are endless.

I usually serve crostini instead of crackers. It’s perfect with all kinds of cheese and dips. They also make great croutons for soup, plain or with a little cheese melted on them. I’ve even broken a few up and tossed them on my salad.

For my recipe below I just used salt and pepper, but If you’d like, you can use your favorite herbs and spices. I sometimes take a clove of garlic and rub it on each warm crostini right when they come out of the oven.  I love the way the garlic just melts into the warm toasted bread. Then you can top them however you want.

One baguette makes approximately 50 crostini.

1 baguette (I buy the sourdough baguette from Trader Joe’s)
½ cup of olive oil
sea salt
ground black pepper

Preheat the oven to 350 degrees.

baguette on cutting board with serrated knifethin slices of the baguette


Cut the baguette into thin even slices. Place slices on a baking sheet and drizzle with olive oil. Season with sea salt and ground black pepper.
Crostini on baking sheet with olive oil, pepper mill, and salt
Place in oven and bake for about 15 minutes, or until crisp and a light golden color. Keep an eye on them, as they can burn easily.

You can store crostini easily at room temperature in an airtight container for about a week but, with the way we all love them, they never last that long around our household!

This entry was posted in ALL RECIPES, Appetizers, Breads, Biscuits & Muffins and tagged , , , , , . Bookmark the permalink.

3 Responses to Making Perfect Crostini

  1. mealsbysheri says:

    I had to look up burrata, as I’ve not seen it before. I am so curious to try after a bit of research. What an absolutely beautiful photo!! I do, however what to know where you are finding such beautiful basil as I cannot find it so nice here in Michigan. The only time I get basil that beautiful is out of Ma’s garden in the summer. Great Post! Reminds me to make a batch again as it’s been a while!! May just use the leftover french bread from tonight as it’s what I have.

    • Burrata is a favorite around our house! If you’re a cheese lover, as I am, you will love the creamy delicate flavor. The basil was purchased at Trader Joe’s. I know there are Trader Joe’s in Michigan, just not sure if you have one close by?

  2. Better than any kind of chips! Delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>