Description
A simple and delicious recipe for easy garlic crostini that makes a perfect appetizer or snack. Thin slices of crusty bread are brushed with olive oil, topped with fresh garlic, and baked until golden and crispy. Optionally garnished with sea salt and fresh herbs for added flavor.
Ingredients
Scale
Ingredients
- 1 large baguette (crusty French bread, ciabatta, or country-style Italian bread), cut crosswise into 1/2-inch slices
- 3 tablespoons extra virgin olive oil (or more as needed)
- 2 to 3 finely chopped garlic cloves or freshly minced
- Fine sea salt to taste (optional)
- Finely chopped fresh herbs like thyme, rosemary, basil (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Arrange the Bread: Lay out the bread slices in a single layer on the baking sheet. If your baking sheet is small, do this in batches to ensure even baking.
- Brush with Olive Oil and Add Garlic: Brush each slice generously with extra virgin olive oil, typically on one side, but you can brush both sides if you prefer a richer taste. Sprinkle the finely chopped garlic evenly over the bread slices.
- Bake the Crostini: Bake the bread in the preheated oven for 8 to 10 minutes or until the crostini turn golden brown and have a crispy texture.
- Season and Garnish: While still hot, optionally sprinkle with fine sea salt and freshly chopped herbs like thyme, rosemary, or basil to enhance the flavor profile.
- Serve: Transfer the crostini to a serving plate and enjoy immediately as a tasty appetizer or accompaniment to your favorite dishes.
Notes
- For extra flavor, try rubbing a whole garlic clove onto the toasted crostini after baking.
- Use crusty bread to ensure the crostini crisp up nicely.
- Adjust the amount of garlic depending on your preference for garlic intensity.
- Store leftovers in an airtight container to maintain crispness; reheat briefly if needed.
- These crostini pair well with dips, cheeses, and charcuterie boards.
