Make simple, delicious toasted baguette slices (crostini) for soups, salads, dips, and snacks. Just brush with olive oil and bake until golden brown.

Toasted baguettes on a white platter.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Toasted Baguette Recipe

Recipe ingredients

Labeled ingredients for toasted baguette.

Ingredient notes

  • Baguette: I recommend using a crusty French baguette, but a fluffier Italian baguette will work, too.
  • Olive oil: 4 tablespoons butter may be substituted for the olive oil.

Step-by-step instructions

  1. Preheat oven to 350 degrees. Arrange baguette slices in a single layer on a rimmed baking sheet. Brush the slices evenly with olive oil.
Someone spreading oil onto baguettes.
  1. Bake until lightly toasted, about 15 minutes.
Toasted baguettes on a baking sheet.

Recipe tips and variations

  • Yield: 1 (1-pound) baguette will yield about 20 slices of baguette (depending on how thick you cut them).
  • Storage: Store cut, un-toasted baguette slices in a plastic bag at room temperature for up to 3 days or freeze for up to 3 months. Thaw overnight at room temperature before brushing with olive oil and toasting.
  • Make ahead: Toast the crostini up to 3 hours ahead and store covered at room temperature.
  • Garlic twist: For a hint of garlic flavor (especially delicious with bruschetta), gently rub one side of each cooled crostini with a clove of peeled garlic (plan on 2 cloves per baguette).
Someone rubbing a garlic clove on a toasted baguette.

Put your crostini to work

Toasted baguettes on a white platter with bruschetta.

Toasted Baguette

Make simple, delicious toasted baguette slices (crostini) for soups, salads, dips, and snacks. Just brush with olive oil and bake until golden brown.
5 from 14 votes
ReviewPrint
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 20 servings (1 slice each)
Course Appetizer, Snack
Cuisine American
Calories 85

Ingredients 

  • 1 baguette sliced on the bias into 1/4-inch slices (about 20 slices, see note 1)
  • 1/4 cup olive oil (see note 2)

Instructions 

  • Preheat oven to 350 degrees. Arrange baguette slices in a single layer on a rimmed baking sheet.
  • Brush the slices evenly with olive oil. Bake until lightly toasted, about 15 minutes.

Recipe Video

Notes

  1. Baguette: I recommend using a crusty French baguette, but a fluffier Italian baguette will work, too.
  2. Olive oil: 4 tablespoons butter may be substituted for the olive oil.
  3. Yield: 1 (1-pound) baguette will yield about 20 slices of baguette (depending on how thick you cut them).
  4. Storage: Store cut, un-toasted baguette slices in a plastic bag at room temperature for up to 3 days or freeze for up to 3 months. Thaw overnight at room temperature before brushing with olive oil and toasting.
  5. Make ahead: Toast the crostini up to 3 hours ahead and store covered at room temperature.
  6. Garlic twist: For a hint of garlic flavor (especially delicious with bruschetta), gently rub one side of each cooled crostini with a clove of peeled garlic (plan on 2 cloves per baguette).

Nutrition

Serving: 1sliceCalories: 85kcalCarbohydrates: 11gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 139mgPotassium: 25mgFiber: 1gSugar: 1gCalcium: 18mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    1. Hi Toni, I like to make these a day in advance, as long as they are stored in an airtight container, such as a zip-top bag with all the air possible removed. I’ve also vacuum sealed and froze them, removing them from the freezer and warming them up in the oven beforehand. I hope you enjoy – Meggan

    1. Hi Jackie, thanks for pointing that out! It’s 350 degrees, and I’ve updated the post. Originally I had the recipe at 400, but the temperature was too high. I updated the recipe, but not the post. Thanks again! – Meggan

    1. Hi Susan, why would you rate my recipe poorly because you bought a baguette that didn’t have enough holes? LOL

  4. Love that you posted this, Megan – we serve toasted bread with our meals all the time, and we always brush with olive oil not butter. Oh, and don’t forget the little sprinkle of salt.

    Great idea to grill baguette slices on the grill. :-)5 stars

    Reply

    1. I agree salt but add a bit of pepper with the olive oil or butter which is how the restaurants make it. Delish! D5 stars