Crostinis... the best thing since sliced bread.

crostini copy
So technically crostinis are sliced bread, but the kicker is the slight toasting and the drizzle of olive oil that turns sliced bread into a sophisticated crostini.

However, it is the endless options and possibilities of what goes on top of these suckers that really gets me hyped up.  Sauteed mushrooms, tomato bruschetta, cheese and a drizzle of honey, olive tapenade... the possibilities are literally endless.  

The Italians have it right.  Make one thing... say a mushroom sauce, and eat it on pasta today and leftovers can become a mushroom crostini tomorrow.  Reason #682 my soul feels most at home in the Tuscan hills.

So this is barely a recipe, but getting this down now will make your future very bright.

From my little kitchen to yours... Enjoy.

A classic Italian way of eating crostini is to toast the bread and slice a garlic clove in half.  Rub the garlic on one side of the bread and then drench it in really good olive oil right before serving.   
crostini 3 copy
Recipe Notes
You can pretty much use any type of bread for crostinis, but I have two favorites... either a baguette or ciabatta bread.  You just want a nice sturdy loaf... not sandwich bread.  
Baguette or country-style Italian bread, sliced about 1/2 inch thick. 
Olive oil
Step by Step
Preheat oven to 375 degrees.  Lightly brush each side of the bread with olive oil and place in a single layer on a baking sheet.  Bake them until golden, about 12 to 15 minutes.  Check halfway through and if bottoms are browned but tops are not, flip each piece over and finish toasting. 

To serve plain, drizzle with extra olive oil and sprinkle with kosher salt.  

Topping Ideas:
Fresh mozzarella cheese and a thin slice of prosciutto
Marinated tomatoes to make Tomato Bruschetta
Olive tapenade
Drizzled with balsamic vinegar
Goat cheese and thinly slice roasted red peppers


  1. As simple as this is, I have never done anything thing with crostinis. Looks great. I definitely want to make your bruschetta.

  2. my soul also feels very at home in the tuscan hills... miss you. come back anytime!

  3. Love crostini...so crunchy and great with anything.
    Hope you are having a wonderful week Ashlea :-)

  4. The deliciousness of crostini compared to their simplicity truly is a miraculous thing!

  5. I just started experimenting with crostini and my favorite combination I have found so far is ricotta and honey with a little bit of herbs. Your topping suggestions sound great!

  6. Mmm...my problem with crusty bread is my inability to stop eating it.