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How to Make Crostini and Crostini Misti

Crostini are the ultimate versatile appetizer or antipasto. You can make a batch of them with your favorite topping. Or make a platter of crostini misti with an assortment of toppings. Perfectly crisp crostini are so easy to make at home. You need 3 ingredients and 10 minutes to make these easy little toasts! 

Freshly baked crostini on a baking sheet.

What are crostini?

These little crusts or little toasts are an Italian appetizer or antipasto. Made from thinly sliced and toasted pieces of baguette or other crusty bread. They are served with various toppings. Sometimes they’re used as a dipper instead of pre-topped. 

What are crostini misti? 

Crostini misti are mixed crostini. It’s an Italian antipasto sampler of crostini with various toppings. Crostini misti makes the perfect party spread. You can start with 1 or more batches of plain homemade crostini and add a variety of toppings.

Try including a mix of sweet and savory. Include options for meat eaters, vegetarians, and vegans. You can even make gluten-free crostini, so there’s something for everyone.  

Here, I’ll show you hope to make a batch of the little Italian toasts and give you ideas for topping them to your liking. 

Ingredients for basic crostini

A baguette, a bowl of olive oil, and a bowl of salt on a counter.
  • Use a baguette or a loaf of French bread to make the crostini. I always use what is available in the grocery store bakery. 
  • Olive oil for brushing the bread before baking. It adds flavor and helps the bread get crispy without drying out too much.
  • Salt sprinkled on the crostini brings out the flavors. 

Make gluten-free crostini

One easy swap will give you gluten-free crostini. Follow the recipe using a gluten-free baguette in place of the traditional baguette. Some common brands are Schar, Udis, and BFree. Make sure the toppings you choose are also gluten-free!

How to make crostini

Thin slices of baguette on a wooden cutting board.

Start by slicing the baguette. I like to aim for 1/4 inch thick slices. A serrated bread knife makes it easy to get nice clean slices.

Showing the thickness of a 1/4 inch thick slice of baguette.

1/4 inch is the perfect thickness that allows the crostini to hold up to toppings but still be bite sized.

Brushing olive oil onto a slice of baguette.

Line the slices of baguette on sheet pans then use a pastry brush to both sides of each slice with olive oil.

Thin slices of baguette brushed with olive oil on a baking sheet.

Sprinkle them lightly with salt. Then bake until crispy.

Freshly baked crostini on a baking sheet.

All done and ready for toppings!

How to store crostini

You can bake the crostini without toppings and store them for up to 1 week. Store the plain crostini in an airtight container at room temperature until ready to top and serve. If they lose their crunch, you can re-crisp them in a 350℉ oven for 5 minutes.

A hand holding a little piece of toast.
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How to Make Crostini & Crostini Misti

A freshly baked little toast on a baking sheet.

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Make a batch of crostini or little toasts for your next gathering. Add a variety of toppings to create crostini misti or mixed crostini.

  • Author: Mandi
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: about 30 crostini 1x
  • Category: Appetizer
  • Method: Bake
  • Cuisine: Italian

Ingredients

Units Scale
  • 18 ounce baguette
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt

Instructions

Preheat oven to 400℉

  1. Use a serrated bread knife to slice the bread into ¼ inch slices.
  2. Use a pastry brush to lightly brush the front and back of each slice with olive oil. Arrange them on sheet pans. Sprinkle lightly with kosher salt.
  3. Bake at 400℉ for about 8 minutes, until golden and crispy.
  4. Remove from the oven and cool to room temperature before topping.
  5. Add a variety of toppings to create crostini misti.

Notes

Storing Crostini: You can bake the crostini without toppings up to 3 days ahead. Store the plain crostini in an airtight container at room temperature until ready to top and serve. 

Make Gluten-Free Crostini: Follow the recipe using a gluten-free baguette in place of the traditional baguette. Some common brands are Schar, Udis, and BFree. Make sure the toppings you choose are also gluten-free!

Topping Ideas for Crostini Misti (Mixed Crostini)

Nutrition

  • Serving Size: 1 slice
  • Calories: 31
  • Sugar:
  • Sodium: 50 mg
  • Fat: 1.5 g
  • Trans Fat:
  • Carbohydrates: 3.7 g
  • Fiber: 0.3 g
  • Protein: 0.4 g
  • Cholesterol:

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When to serve crostini

Crostini are an incredibly versatile dish! They are appropriate and welcome on any occasion. From holiday gatherings to fine dining occasions to backyard BBQs, everyone loves them. You can make them ultra fancy, super casual (hello pimento cheese), or somewhere between.

  • Try them as an appetizer before a main course.
  • Serve them as a holiday appetizer. I especially love serving Cranberry & Cream Cheese Crostini at Thanksgiving and Christmas!
  • They make perfect hors d’oeuvres for your cocktail party. These little toasts are a crowd-pleasing addition to any spread. Make crostini misti by serving a variety of topped crostini. Or keep it simple by making a batch with all one topping.
  • Serve them as finger food at your next BBQ, baby shower, brunch, or luncheon. 
  • Make a platter of them for the next big game, or take them tailgating. Pimento Cheese and bacon Crostini are a football favorite. 
  • Serve them as a light meal. Try making a batch of crostini and serving them with various toppings for a fun snacky dinner or lunch. This is a great way to clean out the fridge!

Topping ideas for crostini misti

Check out these different crostini recipes to mix and match for your crostini misti. You can make the whole recipe if you’re feeding a crowd. Or half or quarter the recipes to make smaller batches.

Choose a few different options to suit your occasion and the palate of your guests!

A plate of mixed crostini.

Savory Crostini Toppings

Use crostini in place of the bagel crisp and make Smoked Salmon Crostini.

A cold smoked salmon canape.

  • Tomato, Basil, and Garlic
  • Goat Cheese & Balsamic
  • Pesto Burrata

Sweet Crostini Toppings

Breakfast and Brunch Crostini Toppings

  • Bacon, Egg, and Cheese
  • Prosciutto, Asparagus, & Hollandaise
  • Smoked Trout & Dill

More ways to serve crostini

  • Use them as a soup topping. Add crostini to soups instead of crackers as you would crostini dorati or golden croutons. They are excellent in homemade tomato soup and creamy Italian sausage soup, and creamy vegetable soup
  • Make a French onion soup topping: Ladle homemade French onion soup into an oven-safe bowl. Carefully place crostini on top and cover them with shredded gruyere or Swiss cheese. Place the whole bowl under the broiler to melt the cheese.
  • Serve crostini with your favorite dip instead of chips or crackers. They work well with heavier dips that tend to break a chip or cracker. I’m lookin’ at you, cheesy spinach dip. Try them with cranberry cream cheese dip, pimento cheese, hummus, or tzatziki!
  • Use them in place of croutons in salads
  • Add crostini to an antipasto platter or charcuterie board. Try adding a Caprese salad and a simple arugula salad.
Southern style ham and cheese sandwich being served with a spatula.

Looking for even more appetizer ideas?

I’ve got you covered. Check out all my appetizers and small bites

Frequently asked questions about crostini.

Can I use day-old bread or baguette?

Yes! Making a batch of crostini is a great way to use up day-old bread or baguette.

Can I freeze crostini?

Yes. Go ahead and follow steps 1 and 2 in the recipe, but do not bake the slices of bread. Freeze them directly on the sheet pan in a single layer. Once they are frozen, transfer them to freezer bags until ready to serve. To thaw: bake them according to the recipe directions. Watch them closely as they reheat. They may need extra time because they are cooking from frozen. 

Can I make gluten-free crostini?

Yes, use a gluten-free baguette in place of the traditional baguette. 

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