Basic Crostini – The perfect canvas for cheese, patés, dips and spreads

Basic Crostini

It’s not always convenient purchasing a freshly baked baguette to serve with so many appetizers. Thankfully, there’s always crostini, which can be made ahead and stored in a tin several days in advance.

Season the crostini to complement the flavors of what you plan to serve. For example, my Rabbit & Pork Belly Terrine  requests  a bit of pepper – perhaps a tad of ground fennel.  My friend Debbie’s super-simple Gorgonzola-Pear Spread would be happy  simply served with a crostini enhanced with dried parsley for color.

And if there’s no time for crostini or a baguette, a plain water wafer, such as Carr’s, is a good choice.

Recipe: Basic Crostini


  • 1 baguette, cut diagonally into 1/4-1/2 inch pieces
  • Large clove of garlic, cut in half
  • 4-5 tablespoons extra virgin olive oil
  • 1-2 teaspoons dried seasonings such as pepper & herbs


  1. Preheat oven to 350˚.
  2. Arrange baguette slices on a large cooking sheet, lightly oiled or lined with a Silpat.
  3. Rub cut side of garlic over crostini. Whisk together oil and herbs. Brush over baguette slices. Bake on center rack of oven 5-8 minutes, or until golden brown and crispy. Watch carefully in the last couple of minutes so they don’t over-brown.

Active Time: 15 minutes

Bake Time: 5-8 minutes

Number of servings (yield): 2 – 2 1/2 dozen crostini (yield depends on size of baguette)

Copyright © Peggy Lampman’s dinnerFeed.


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