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Baked Crostini

This recipe transforms slices of rustic bread into crispy, smoky crostini through oven baking, enhancing their texture and flavor. The process involves brushing bread with olive oil, baking until golden and blistered, resulting in a crunchy, fragrant vessel perfect for toppings. The final crostini are irresistibly crisp with a deep smoky aroma, ideal for serving with various spreads or toppings.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8
Course: Main Course
Cuisine: French
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf rustic sourdough or baguette sliced into ¼-inch pieces
  • 3 tablespoons extra virgin olive oil for brushing
  • 2 cloves garlic finely minced or rubbed on warm crostini
  • to taste flaky sea salt for sprinkling after baking
  • optional fresh herbs like thyme or rosemary, for sprinkling before baking

Equipment

  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Serrated knife
  • Cooling rack

Method
 

  1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper and set aside.
  2. Using a serrated knife, slice the loaf into ¼-inch thick pieces, aiming for even slices that will crisp up uniformly.
  3. Place the bread slices on the prepared baking sheet in a single layer, making sure they aren’t overlapping.
  4. Using a pastry brush, generously coat each slice on both sides with olive oil. This helps them crisp and adds flavor.
  5. If desired, sprinkle fresh herbs like thyme or rosemary on top for added aroma and flavor before baking.
  6. Bake the crostini in the preheated oven for 10-12 minutes, until edges are golden, blistered, and fragrant with a smoky aroma.
  7. Once baked, turn on the broiler for 1-2 minutes if some slices need extra crisping—keep a close eye so they don’t burn.
  8. Transfer the crostini to a cooling rack and let them rest for 2-3 minutes to finish crisping up and to avoid sogginess.
  9. Rub the warm crostini with minced garlic for a punch of aroma, or sprinkle with flaky sea salt to finish.
  10. Arrange the crostini on a serving platter and serve immediately, or store in an airtight container for up to 2 days for later enjoyment.

Notes

For an extra smoky flavor, add a pinch of smoked paprika to the olive oil before brushing. Keep a close eye during broiling to prevent burning.