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Slow-Baked Crostini

This crostini recipe uses an unconventional slow-bake method to achieve a perfect balance of crispy edges and tender insides. Sliced baguette is brushed with olive oil and baked at a low temperature, resulting in evenly crisped bread with a delightful texture. Finished with garlic, herbs, and optional toppings, it’s a foolproof, hands-off approach for elegant snacking.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Main Course
Cuisine: Mediterranean
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf day-old baguette sliced into ¼ inch thick slices
  • 2 tablespoons extra-virgin olive oil for brushing
  • 1 clove garlic cut in half for rubbing
  • a pinch flaky sea salt to finish
  • optional toppings herbs, cheese, tapenade, lemon zest

Equipment

  • Baking Sheet
  • Serrated knife
  • Pastry brush
  • Cooling rack

Method
 

  1. Arrange the baguette slices evenly on a baking sheet, leaving space between each piece.
  2. Lightly brush each slice with olive oil using a pastry brush, coating the surface evenly to promote golden browning.
  3. Place the tray in a preheated oven at 150°C (300°F) and bake for about 20 minutes, rotating halfway through to ensure even crisping.
  4. Watch as the edges turn a light golden hue and the bread feels dry and firm when gently pressed—this indicates they are perfectly baked.
  5. Remove the crostini from the oven and immediately rub the cut garlic clove over each piece to release bright aroma and flavor.
  6. Sprinkle a pinch of flaky sea salt over the warm crostini to enhance their flavor and add a subtle crunch.
  7. If desired, top with fresh herbs, cheese, tapenade, or lemon zest for added flavor and visual appeal.
  8. Let the crostini cool on a wire rack for 5 minutes to maintain their crispness before serving.

Notes

For extra flavor, try brushing with flavored oils or adding different toppings. Store leftovers in an airtight container for up to 2 days and reheat briefly to restore crunch.