Knowing how to make perfectly crisp crostini means you’re always a few toppings away from something easy to serve. Crostini, meaning “little crusts” in Italian, are small, thin, toasted slices of bread that make an ideal base for appetizers.

Simple to make and endlessly versatile, they’re one of my go-tos for entertaining. Using just a few basic ingredients, they come together quickly with very little effort. Pair them with a wide assortment of toppings, or serve them plain alongside your favorite dips and spreads.

This approach is inspired by chef Josh Cohen’s crostini guide on Food52, with a few adjustments (slice thickness, a straight cut, and the use of a pastry brush) based on what’s worked best in my own kitchen.

Baguette sliced on a cutting board with olive oil, salt, and serrated knife

WHAT YOU’LL NEED

INGREDIENTS

1 thin baguette
Olive oil, for brushing
Flaky sea salt – optional, for finishing

EQUIPMENT & TOOLS

Bread knife
Cutting board
Sheet pan
Parchment paper – optional
Pastry brush

HOW TO MAKE CROSTINI

Olive oil brushed over baguette slices before baking crostini

STEP 1: START WITH THE RIGHT BREAD

A fresh baguette is the gold standard. I prefer a slimmer loaf that gives you a true bite-sized portion, which is exactly what you want for an appetizer.

Wider baguettes tend to make crostini that are a bit too big. And let’s be honest, nobody wants to deal with a teetering, oversized bite in the middle of a conversation.

What to look for:

Texture: Look for a crusty exterior and a tight crumb with smaller holes.
What to avoid: Pass on soft sandwich bread, brioche, or anything overly airy. These won’t crisp up properly and tend to collapse under heavier toppings.

STEP 2: THE PERFECT SLICE

Use a good serrated bread knife. It makes the job easy and keeps your slices clean without compressing the bread.

Aim for slices about 1/3-inch to 1/2-inch thick. Thinner than that and you risk crisping all the way through.

The Straight Cut: I prefer to slice the bread straight across for appetizers. It creates a smaller, neater bite that’s easier to eat.
Consistency: Try to keep the thickness identical across all slices so they toast evenly in the oven

STEP 3: USE A PASTRY BRUSH, NOT A DRIZZLE

Skip the drizzle! I use a pastry brush instead. It coats the surface evenly so every slice browns at the same rate.

Use a good extra-virgin olive oil, and don’t overdo it. A thin, even coat on each slice is all you need.

On salt: If the crostini are going to be topped with something savory, I don’t bother adding salt. If you’re serving them plain, a light sprinkle of flaky sea salt after baking adds a nice finish.

STEP 4: BAKE HOT & FAST

This is where the method earns its keep. Use high heat and a short baking time – 450°F for 5 to 7 minutes.

Unlike lower-temperature methods, this one doesn’t require flipping. At 450°F, the heat circulates enough to toast both sides. The underside crisps up on its own. Flipping just adds a step and another chance to overbake.

The Process: Arrange slices in a single layer on a baking sheet.
The Timing: Bake for 5–7 minutes, checking at the 4-minute mark. If they need another minute or two, give it to them, but don’t walk away. At this temperature, the window between golden and overdone is short.
The Indicator: You’re looking for brown edges and a golden center.
Cooling: Transfer the crostini to a cooling rack and let them cool for about 15 minutes before topping. If you’re storing them, let them cool completely first – about an hour.

Golden crostini baked on a parchment-lined sheet pan

TRY THESE VARIATIONS

Garlic-Rubbed Crostini: While crostini are still hot, rub a peeled garlic clove directly across the surface.
Parmesan Crostini: Add a light sprinkle of finely grated Parmesan before baking.
Grilled Crostini: For char marks and a smokiness the oven can’t replicate, grill over medium-high heat for 1-2 minutes per side.
Bias-Cut Crostini: Slice the baguette on the diagonal for longer pieces. The angled cut gives you more surface area to work with.

Crostini served with whipped ricotta, honey, herbs, and lemon zest

SERVING IDEAS

Whipped ricotta + honey + fresh herbs + chopped nuts
Prosciutto + fig jam + arugula
Burrata + roasted tomatoes + pesto
Mascarpone + strawberries + balsamic glaze
Caramelized onions + goat cheese + fresh herbs
Roast beef + horseradish cream + chives

MAKE AHEAD & STORAGE

Crostini can be made ahead and stored in an airtight container for several days, but they won’t retain their texture the way you’d hope. In my experience, the quality degrades fairly quickly. I prefer to make them no more than a few hours before serving, and I usually don’t keep leftovers.

My Honest Advice: Slice what you need, freeze the rest of the baguette, and bake more when you need them. The texture is so much better, and when you’re serving guests, spending a few extra minutes on a fresh batch is definitely worth it.

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