📝 About This Recipe
Originating from the sun-drenched hills of Italy, Crostini—meaning 'little toasts'—are the sophisticated foundation of any classic antipasto platter. These crisp, golden rounds are twice-blushed with premium olive oil and kissed by a clove of raw garlic, creating a shatteringly crisp texture with a fragrant, savory finish. Whether topped with creamy ricotta or vibrant tomato bruschetta, this master recipe ensures a perfect crunch that holds up to any topping without losing its structural integrity.
🥗 Ingredients
The Bread Foundation
- 1 loaf French Baguette or Italian Ciabatta Loaf (day-old bread works best for a crisper result)
The Flavor Infusion
- 1/2 cup Extra Virgin Olive Oil (use high-quality, cold-pressed oil)
- 2 cloves Garlic (peeled and left whole for rubbing)
- 1 teaspoon Flaky Sea Salt (such as Maldon)
- 1 sprig Fresh Rosemary (finely minced)
- 1/2 teaspoon Black Pepper (freshly cracked)
Suggested Topping: Whipped Ricotta & Honey
- 1 cup Whole Milk Ricotta Cheese (drained of excess whey)
- 1/2 Lemon (zested)
- 2 tablespoons Wildflower Honey (for drizzling)
- 1 teaspoon Fresh Thyme Leaves (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Position one oven rack in the center and another in the upper third for even browning.
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2
Place the bread loaf on a stable cutting board. Using a sharp serrated knife, slice the bread on a slight diagonal into 1/2-inch thick rounds. The diagonal cut provides more surface area for toppings.
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3
Arrange the bread slices in a single layer on a large rimmed baking sheet. Ensure they are close together but not overlapping.
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4
In a small bowl, whisk together the extra virgin olive oil, minced rosemary, and freshly cracked black pepper.
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5
Using a pastry brush, lightly coat the top surface of each bread slice with the herb-infused olive oil. Do not drench them, or they will become greasy rather than crisp.
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6
Flip each slice over and repeat the brushing process on the second side. This ensures a uniform, golden-brown finish.
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7
Slide the baking sheet into the oven. Bake for 6 minutes, then rotate the pan 180 degrees to account for any hot spots in your oven.
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8
Continue baking for another 4 to 6 minutes, or until the edges are golden brown and the centers feel firm and toasted to the touch.
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9
Immediately upon removing the tray from the oven, take a whole peeled garlic clove and rub it gently across the top of each hot toast. The heat will melt the garlic essence into the bread.
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10
While the crostini are still warm, sprinkle them with a pinch of flaky sea salt from a height to ensure even distribution.
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11
While the toasts cool, prepare the topping by whisking the ricotta and lemon zest until light and airy.
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12
Once the crostini have reached room temperature, dollop a generous tablespoon of the whipped ricotta onto each, drizzle with honey, and garnish with fresh thyme.
💡 Chef's Tips
Always use a serrated knife to avoid squishing the delicate crumb of the bread while slicing. If your bread is very fresh, let the slices sit out on the counter for 30 minutes before baking to dry out slightly. Avoid using 'extra light' olive oil; the flavor of a robust Extra Virgin oil is essential to the authentic taste. Store plain, untopped crostini in an airtight container for up to 3 days; re-crisp in a 350°F oven for 2 minutes if they soften. For a vegan option, omit the ricotta topping and use a classic tomato, basil, and balsamic glaze bruschetta topping.
🍽️ Serving Suggestions
Pair with a crisp, chilled Prosecco or a light Pinot Grigio to cut through the richness of the olive oil. Serve alongside a charcuterie board featuring Prosciutto di Parma and aged Pecorino Romano. Use as a crunchy accompaniment to a bowl of creamy Roasted Tomato Basil soup. Top with smoked salmon, cream cheese, and capers for an elegant brunch appetizer. Arrange on a slate platter with a bowl of olive tapenade for a rustic Mediterranean vibe.