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Make simple, delicious toasted baguette slices (crostini) for soups, salads, dips, and snacks. Just brush with olive oil and bake until golden brown.
Table of Contents
Recipe ingredients
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
- 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 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).
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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.
Ingredients
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
- 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.
- 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).
Nutrition
Serving: 1sliceCalories: 85kcalCarbohydrates: 11gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 139mgPotassium: 25mgFiber: 1gSugar: 1gCalcium: 18mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Easy, fast and simple! Thank you!!
You’re welcome, Monica! Take care! – Meggan
Great, easy recipe and appreciated the explanations above. Bought the right bread we desired and of course the recommendations for a crispy baguette was great. Mixed butter and olive oil with some parsley. Thanks so much! Made my job easy!
Hi Erin, I appreciate your comment so much! I’m glad it was helpful and the butter-olive oil combo sounds so good (love the flavor of butter and olive oil keeps it from burning). Thank you again! -Meggan
Thanks for the simple, straightforward recipe. I used this recipe to make croutons as well. So delicious in cucumber salad with zesty italian dressing.
Are both sides brushed with olive oil? Do you need to turn them over half way?
Hi PD, you don’t need to brush both sides. Take care! – Meggan
How far in advance can these be made, I want them to taste toasted not stale.
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
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