Toasted Baguette

Make simple, delicious toasted baguette slices (crostini) for soups, salads, dips, and snacks. Just brush with olive oil and bake until golden brown.

Recipe ingredients

Ingredient notes

• Baguette: I recommend using a crusty French baguette, but a fluffier Italian baguette will work, too.
• Olive oil: 4 tablespoons butter may be substituted for the olive oil.

Step-by-step instructions

1. Preheat oven to 350 degrees. Arrange baguette slices in a single layer on a rimmed baking sheet. Brush the slices evenly with olive oil.

2. Bake until lightly toasted, about 15 minutes.

Recipe tips and variations

• Yield: 1 (1-pound) baguette will yield about 20 slices of baguette (depending on how thick you cut them).
• Storage: Store cut, un-toasted baguette slices in a plastic bag at room temperature for up to 3 days or freeze for up to 3 months. Thaw overnight at room temperature before brushing with olive oil and toasting.
• Make ahead: Toast the crostini up to 3 hours ahead and store covered at room temperature.
• Garlic twist: For a hint of garlic flavor (especially delicious with bruschetta), gently rub one side of each cooled crostini with a clove of peeled garlic (plan on 2 cloves per baguette).

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Toasted Baguette

By Meggan Hill

Make simple, delicious toasted baguette slices (crostini) for soups, salads, dips, and snacks. Just brush with olive oil and bake until golden brown.

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 20 servings (1 slice each)

Course Appetizer, Snack

Cuisine American

Calories 85

5 from 58 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1 baguette sliced on the bias into 1/4-inch slices (about 20 slices, see note 1)
• ▢ 1/4 cup olive oil (see note 2)

Instructions 

• Preheat oven to 350 degrees. Arrange baguette slices in a single layer on a rimmed baking sheet.
• Brush the slices evenly with olive oil. Bake until lightly toasted, about 15 minutes.

Recipe Video

Notes

1. Baguette: I recommend using a crusty French baguette, but a fluffier Italian baguette will work, too.
2. Olive oil: 4 tablespoons butter may be substituted for the olive oil.
3. Yield: 1 (1-pound) baguette will yield about 20 slices of baguette (depending on how thick you cut them).
4. Storage: Store cut, un-toasted baguette slices in a plastic bag at room temperature for up to 3 days or freeze for up to 3 months. Thaw overnight at room temperature before brushing with olive oil and toasting.
5. Make ahead: Toast the crostini up to 3 hours ahead and store covered at room temperature.
6. Garlic twist: For a hint of garlic flavor (especially delicious with bruschetta), gently rub one side of each cooled crostini with a clove of peeled garlic (plan on 2 cloves per baguette).

Nutrition

Serving: 1sliceCalories: 85kcalCarbohydrates: 11gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 139mgPotassium: 25mgFiber: 1gSugar: 1gCalcium: 18mgIron: 1mg

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