Sourdough Bread Crostini
Learn how to make the tastiest crostini with sourdough bread!
Servings: 50 crostini
Calories: 22kcal
Ingredients
- 1 (1 pound / 454 gram) sourdough baguette (see note)
- 2 to 3 tablespoons extra virgin olive oil
- kosher salt
Instructions
- Preheat oven to 425°F (220°C).
- Using a serrated knife, cut 50 thin slices (¼-inch thick) from baguette.
- Place sliced bread on a baking sheet in a single layer (you'll probably need more than one). Brush lightly with olive oil. Flip, then brush the other side with oil.
- Sprinkle slices lightly with salt.
- Bake for 5 to 10 minutes, or until crisp throughout and lightly golden (no need to flip).
- Serve with your choice of toppings. Enjoy!
Notes
Slicing the Sourdough - Sourdough baguettes are easiest to work with, but you can use other loaf shapes, too. When you're slicing the bread, just keep in mind that each toast should be just big enough for 2 small bites. For larger loaves, start by slicing the bread ¼-inch thick, then cut the slices in halves or quarters (depending on the size of the loaf).
Scaling the Recipe - This recipe is easy to scale up or down, depending on how many toasts you need. You should be able to get a least 50 crostini from a 1 pound (454 gram) baguette. It's also a great recipe for using leftover sourdough bread!
Garlic Flavor - For garlic crostini, rub the toasts with the cut side of a halved garlic clove after baking.
Toppings - You can top crostini with cheeses, fruits and veggies, jams and spreads, fresh herbs, and nuts. I used these toasts to make this delicious Tomato and Pesto Ricotta Crostini, but you'll find tons of other topping ideas in the post before this recipe card.
Nutrition
Calories: 22kcal
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