Crostini Recipe
Make Crostini Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bread & Toasting
Garlic Rub & Finish
Optional Toppings (choose as desired)
Method
Bread & Toasting
- 1
Preheat and slice
Preheat the oven to 400°F (200°C). Using a serrated knife, slice the baguette on a slight bias into 1/3-inch (about 8 mm) slices to produce approximately 18–20 slices.
- 2
Brush with oil
Arrange the slices in a single layer on a rimmed baking sheet. In a small bowl whisk together the extra-virgin olive oil, sea salt, and freshly ground black pepper. Lightly brush each slice on both sides with the oil mixture (about 3 tablespoons total).
- 3
Toast
Bake the bread slices in the preheated oven until golden and crisp, 8–12 minutes, flipping once halfway through so both sides brown evenly. Watch closely after 8 minutes to avoid burning. Remove from oven and let cool on a wire rack for 2 minutes.
Garlic Rub & Finish
- 4
Rub with garlic
While still warm, take the peeled garlic clove and rub it over the top surface of each toasted slice — the heat will release just enough garlic flavor for a subtle note without overpowering. Discard the garlic once it becomes dry.
- 5
Garnish
Sprinkle the finely chopped fresh parsley over the crostini for color and freshness.
Assembly: Classic Tomato-Basil (example)
- 6
Prepare topping
In a small bowl, combine the diced fresh tomato and chopped basil (if using), season lightly with a pinch of salt and a drizzle (about 1 tsp) of olive oil. Toss gently to combine.
- 7
Assemble
Spoon about 1 tablespoon of the tomato-basil mixture onto each garlicky toast slice. Finish with a small shave of Parmesan if desired and serve immediately so the bread remains crisp.
Assembly: Ricotta & Honey with Prosciutto (example)
- 8
Spread cheese
Spread roughly 1 tablespoon of ricotta or soft goat cheese onto each crostini. Tear the prosciutto into small pieces and place on top of the cheese.
- 9
Assembly: Olive Tapenade or Roasted Pepper (example)
- 10
Top and serve
Spread about 1/2 tablespoon to 1 tablespoon of olive tapenade or marinated roasted peppers on individual toasts. Garnish with shaved Parmesan or a tiny drizzle of balsamic glaze to taste and serve.