Crispy, golden, and bursting with flavour, Garlic Crostini is the ultimate base for all of your favourite toppings. Whether you’re serving it as an appetizer, side, or snack, these little bites are guaranteed to impress (and they’re super easy to make!)
Ok, so this probably goes without saying (I am Italian, afterall…) but garlic may as well be running through my bloodstream at this point because I just love it so much. I mean, who doesn’t?! I use garlic in about 99% of my dishes and, like this guide to roasted garlic, even have a few where it is the definite star.
Garlic is just one of those things that you really can’t argue about it being good. Am I right? I, personally, have never met anyone that doesn’t like garlic or even remotely talks like they’re on the fence about it. No. Everyone LOVES garlic. It’s a fact. And it’s pretty plain and simple.
You know what else is plain and simple? These garlic crostini. I mean, they’re literally just bread, olive oil, and garlic—yet somehow, they’re pure magic. They’re golden, crispy, and perfectly garlicky—the kind of snack that works with everything or nothing at all. Want to load them up with toppings? Go for it. Prefer to just munch on them straight off the tray? Same.
So whether you pile them high with bruschetta, dunk them in a creamy dip (dill pickle dip, anyone?!), or just snack on them straight from the baking sheet, they always deliver. Plus, they’re the perfect thing to whip up when you need a quick snack, a last-minute party app, or just an excuse to eat more garlic (because, let’s be real, we all need that, don’t we?!). They’re the kind of snack that’s hard to mess up and even harder to stop eating.
But don’t say I didn’t warn ya.
WHAT YOU’LL NEED TO MAKE HOMEMADE GARLIC CROSTINI
Sometimes, the simplest things are the best, and garlic crostini proves it. With just a few pantry staples, you can whip up these crispy little slices of heaven that go with pretty much everything. Soup? Check. Dips? Yep. A snack you eat standing in the kitchen? Definitely. Here’s what you’ll need in a little bit more detail:
- Baguette or Ciabatta: The bread is the star here, so grab a baguette, ciabatta, or any crusty loaf you love. Slice it thin to get that perfect balance of crunch and chew. PRO TIP: Bonus points if it’s slightly stale—day-old bread works like a charm for crostini.
- Olive Oil: This liquid gold is what gives your crostini that gorgeous golden hue and irresistible crispiness. Extra virgin olive oil is best for its fruity, slightly peppery flavour, but any good-quality olive oil will do the trick. Don’t skimp—this is where the richness comes from!
- Garlic: Here’s where the magic happens. When you rub a clove of garlic on warm, toasty bread, it infuses the surface with just enough garlicky goodness without being overpowering. It’s subtle, aromatic, and feels like a fancy move, even though it takes two seconds. Therefore, I like keeping my garlic cloves whole. However, you can mince them finely instead if you prefer a less garlicky flavour.
- Salt, Freshly Ground Black Pepper, Fresh Herbs (optional): All optional but a sprinkle of salt elevates the flavours, black pepper adds a tiny kick, and dried herbs (like parsley, oregano, or rosemary) bring extra flair. Want to up your game? Grated Parmesan or a touch of truffle oil will have everyone swooning.
HOW TO MAKE GARLIC CROSTINI FROM SCRATCH (KEY TIPS)
You can find full instructions for how to make this easy recipe for garlic crostini in the recipe card down below, but here are a few quick tips to keep in mind:
- Choose the right bread. A baguette is ideal because its thin slices crisp up beautifully, but any crusty bread will work. Slightly stale bread is even better because it holds its shape and crisps nicely.
- Cut even slices. Aim for about 1/4-inch thick slices so they toast evenly. Thicker slices might stay chewy, while thinner ones could burn.
- Don’t overdo the oil. Use just enough olive oil to lightly coat each slice. Too much, and the bread may turn soggy instead of crispy.
- Preheat the oven properly. A consistent 375°F (190°C) is the sweet spot for golden, crispy crostini. If the oven isn’t fully preheated, the bread may bake unevenly.
- Watch closely while baking. Crostini can go from perfectly golden to overly toasted quickly. Keep an eye on them, especially in the last few minutes.
- Rub the garlic on warm bread. The heat from the bread activates the garlic oils, creating a more flavourful result. Rub lightly for a subtle flavour or more vigorously for a stronger garlic hit.
- Cool for crispiness. Let the crostini cool slightly after baking to ensure they crisp up fully. Resist the urge to stack them immediately—they need air circulation to stay crispy.
- Don’t be afraid the experiment with toppings. While simple is always delicious, try adding grated Parmesan, a sprinkle of sea salt, or a dash of dried herbs while the crostini are still warm for an extra flavour boost.
- Serve fresh. Crostini taste best fresh out of the oven, but you can store them in an airtight container for up to 3 days. Re-crisp in the oven if needed before serving.
- Pair with the right dish. These homemade garlic crostini are versatile, so serve them with hearty soups, creamy dips, or as a base for bruschetta. They’re equally delicious as a standalone snack!
FREQUENTLY ASKED QUESTIONS
Crostini should definitely be crunchy, not soft. Think of them as the crispy, golden little cousins of garlic bread—light, crunchy, and with just the right amount of bite. When you toast them, they should get crisp around the edges and just slightly chewy in the center, giving you that perfect crunch that’s ideal for dipping or topping. So, if they’re soft after baking, you might want to throw them back in the oven for a little extra crisping. After all, no one’s looking for a soggy crostini!
Garlic crostini are basically the perfect snack or starter because you can top them with anything and everything! Craving something fresh? Load them up with tomato bruschetta or a little baked brie. Want to keep it fancy? Go for smoked salmon with cream cheese and some dill. For something cozy, spinach artichoke dip or a drizzle of balsamic glaze and Parmesan hits the spot. Honestly, even just a little garlic butter and salt makes them amazing. They’re your canvas—whatever you put on them is bound to be delicious!
To keep your crostini from getting soggy, it’s all about that perfect balance of crispiness and timing. First, make sure to toast them well—golden and crunchy is the goal! If you’re topping them with something saucy or moist (like a dip or tomatoes), serve it on the side or let it chill for a minute before slathering it on. If you’re storing them, keep them in an airtight container, but don’t stack ‘em while they’re still warm—let them cool completely first. That way, you’ll keep that crispy crunch that makes crostini so irresistible!
The rule of thumb for crostini toppings? Keep it simple, but make it tasty! You want to balance flavours and textures—so think crunchy crostini with something creamy, fresh, or savory on top. Don’t go overboard with heavy toppings; you still want to taste the crispy garlic base. A little spread, a sprinkle of herbs, or a few fresh ingredients is usually all it takes. And, of course, don’t forget the seasonings—salt and pepper can go a long way! Keep it light, keep it fresh, and let the crostini shine through.
To store garlic crostini, let them cool completely first to keep that crispy texture. Once they’re cooled, pop them in an airtight container or a resealable bag. They’ll stay fresh for about 2-3 days at room temperature. If you want to keep them extra crunchy, you can store them in a container with a paper towel to absorb any moisture. For a quick refresh, just toss them back in the oven for a few minutes to bring that crunch back before serving if necessary.
SOUPS TO SERVE WITH THIS HOMEMADE GARLIC CROSTINI
ITALIAN SAUSAGE AND POTATO SOUP
CROCKPOT LOADED BAKED POTATO SOUP
ROASTED GARLIC BUTTERNUT SQUASH SOUP
ITALIAN STRACCIATELLA (EGG DROP) SOUP
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GARLIC CROSTINI
Ingredients
- 1 Baguette, Ciabatta, or Italian Loaf thinly sliced (about 1/4-inch thick)
- Extra Virgin Olive Oil (about 1/4 cup or as needed)
- 2-3 Garlic Cloves peeled
- Salt, Freshly Ground Black Pepper, or Fresh Herbs optional
Instructions
- Preheat the oven to 375°F (190°C). Lay the sliced bread pieces out on a baking sheet.
- Lightly brush each slice with olive oil. This will help them toast evenly and give them that golden, crispy edge we all love.
- Bake for 8-10 minutes, flipping halfway through, until the edges are golden and crisp.
- Once the crostini are warm and out of the oven, take a peeled garlic clove and rub it directly onto the surface of each slice* The warmth of the bread will release the garlic oils, giving a beautifully mild garlic flavour.
- Sprinkle with a pinch of salt or some fresh herbs if you'd like, and you're good to go!
Video
Notes
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