Crostini The Perfect Appetizer For Any Occasion

What are crostini?

Crostini comes from the word “crosta,” which means “crust” in Italian, and the suffix “ini,” which means little. So they are little crusts. Crostini is plural. The singular word is crostino, with an “o” at the end. They were invented around the Middle Ages in Italy, where farmers would cut old bread into slices, toast it, and top it with whatever their garden had to offer. They would use the toasted bread instead of ceramic plates.This tradition continued through the centuries, and nowadays, crostini are not only popular around Italy but anywhere in the world, from NYC to Cape Town. So let’s see how to make them!

Toppings

See the dedicated “crostini toppings” chapter below for a complete list of toppings. You can top them with anything you like, from veggies to cheese to meats. For example, some people make crostini with goat cheese, feta, brie, salmon, shrimp, and even bacon. While creamy goat cheese crostini are undoubtedly good, we’ll show you how to make tasty and healthy toppings with almost any vegetable. To make gluten-free crostini, use gluten-free bread and ensure that your toppings don’t contain any gluten. You can also use whole wheat bread or rye bread. We did this for our butternut squash soup, and it was delicious.

Extra virgin olive oil

Extra virgin olive oil is the oil of choice for most Italian recipes. It is rich in antioxidants, and it gives bread a light, aromatic flavor with earthy notes.

Salt and Pepper

Sprinkle on top to make their flavor pop in your mouth. Sea salt, kosher salt, Malden salt flakes, or freshly ground coarse salt is best. Freshly ground black pepper is optional.

White bean dip and shaved asparagus Tomatoes, garlic, and olive oil Sautèed chard Basil pesto Ricotta (dairy-free recipe) Sautèed mushrooms Olive tapenade Sautèed zucchini Caponata Hummus

Serving suggestions

Questions

Storage

Crostini without the toppings can be stored in an airtight container at room temperature for a few days. They should not be stored in the refrigerator.Crostini will get dryer and harder as the days go by. Crostini with toppings can only be stored for 12 to 24 hours, depending on the topping. You can store the toppings separately in the fridge for 3 to 4 days. We do not recommend freezing crostini. With a serrated bread knife, slice the baguette between 1/3-inch and 1/2-inch thick. To make larger slices, slice the baguette diagonally. Brush each slice with extra virgin olive oil on both sides. To reduce oil, brush one side only.Arrange the slices on the baking sheet without overlapping. Bake at 450°F or 230°C for 7 minutes until crispy and golden. We like to bake our crostini only on one side because they get crunchy but not too hard.If you like them crunchier, turn them around and bake for another 5 minutes. Keep in mind that they’ll get dryer as they cool down. Sprinkle with salt and pepper, and serve as is, with some brushed garlic on top or with your favorite topping. Arrange the bread in the air fryer basket. The slices CAN overlap a bit. Air fry for 4 to 5 minutes, depending on how crusty you want them. You can make air fryer crostini completely oil-free if you like. We sometimes do that when we want to have a lighter dinner.

Appetizer: make a platter with two or three of your favorite toppings, such as spreads and sauce or sautèed and roasted vegetables. Soups: Crostini is a perfect pairing with soups. Try this lentil soup, rustic bean soup, or vibrant zucchini soup. Dips: Served with your favorite dips such as muhammara, tzatziki, and baba ganoush.