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Simple Crostini Recipe

How to make crostini, which are small slices of French baguette bread that are baked up into crispy bread crackers that are used for snacks and appetizers.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 24
Calories: 51 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 1 day old French baguette
  • 1/4 cup butter softened
  • 1 tablespoon olive oil
Flavored Crostini Additions
  • 2 tablespoons minced garlic 
  • 2 tablespoons minced fresh dill

Instructions

    Cup of Yum
  1. Preheat oven to 375 °F.
  2. Slice the baguette crosswise into 1/4 inch thick slices, cutting diagonally so that you get the longest slices possible ( see the shape of the slices in the photos)
  3. In a small bowl, stir together the butter and olive oil.
  4. If you want any flavor additions, mix them into the butter compound now.
  5. Use a brush to spread the butter compound onto the top of each slice of bread. Make sure that you are only putting on a thin layer otherwise the crostini won't crisp up in the oven, they will be slightly spongy instead.
  6. Place the slices onto a cookie sheet buttered side up.
  7. Bake in the preheated oven for 8 to 10 minutes, until they are toasted and hardened.
  8. Remove and cool completely before storing in a container or plastic bag at room temp.

Notes

  • Use these in my antipasto platter!

Nutrition Information

Calories 51kcal (3%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 3g (5%) Saturated Fat 1g (5%) Trans Fat 1g Cholesterol 5mg (2%) Sodium 81mg (3%) Potassium 15mg (0%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 62IU (1%) Vitamin C 1mg (1%) Calcium 10mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 51

% Daily Value*

Calories 51kcal 3%
Carbohydrates 5g 2%
Protein 1g 2%
Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 5mg 2%
Sodium 81mg 3%
Potassium 15mg 0%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 62IU 1%
Vitamin C 1mg 1%
Calcium 10mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.