An easy Toasted Baguette recipe for making crostini for soups, salads, dips, or snacks! Just brush with olive oil and bake until lightly golden brown. Easy!
Toasted baguette slices are simple to make and useful in so many ways.
In just 20 minutes, you can have hot and crispy crostini that are perfect for soups (skip the crackers), excellent when crumbed up on salads (no need for croutons), and the perfect vehicle for your next dip.
If you ever wondered how to toast a baguette, it’s as easy as bread and butter (or, to my taste, bread and olive oil). Just slice the baguette on the bias, brush with your favorite fat, and bake in a 350 degree oven.
The best way to toast baguette slices is in a single layer on a rimmed baking sheet. I personally don’t use parchment paper or a silicone mat for these.
You can use standard French bread too if that’s your favorite. If you use the wider loaves of Italian bread, consider cutting the slices in half so they are more manageable.
Use your toasted baguette for bruschetta, Spinach and Artichoke Dip, Hot Swiss Cheese and Bacon Dip, and all your favorite soups. I also love Toasted Baguette slices on the side of pasta or with my bowl of my favorite meat sauce.
Toasted Baguette
Ingredients
- 1 baguette sliced on the bias into 1/4-inch slices (about 20 slices)
- 1/4 cup olive oil see notes
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.
Notes
Nutrition
So is it 400° or 350°? Your description says one thing and the recipe says another.
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
the baggete did not have enough holes, too solid
Hi Susan, why would you rate my recipe poorly because you bought a baguette that didn’t have enough holes? LOL
LOL I died at this comment
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. :-)
I agree salt but add a bit of pepper with the olive oil or butter which is how the restaurants make it. Delish! D