Easily transform sourdough bread into a crispy, golden base for any appetizer with this quick crostini cracker recipe. Using just bread, olive oil, and salt, you’ll have delicious Italian crostino in less than 30 minutes—ready for all your favorite toppings.
When I was in baking and pastry school, bread class was one of my favorites. It was a long 8-hour day, but we walked away with tons of different loaves of bread to try. It was impossible to eat it all, so I started making one of the most classic bread recipes for when you’ve got too much bread: crostino!
Sometimes interchangeably called crostini or crostino, the name roughly translates to “little crusts,” “toasts,” or “croutons.” *Technically*, the toast itself is a crostino, then, when it’s topped with something, it’s called a crostini. Now you know. 🤓 Whether you’re scooping up an easy tomato and burrata salad recipe or a bruschetta dip, you’re sure to love this crisp Italian classic. Try these spread with simple lemon pesto sauce and paired with a traditional Italian limoncello spritz for the perfect start to any party, or paired with a rum espresso martini for dessert!
💕 why this crostini recipe works:
🥖 fresh. Using fresh bread, not stale bread past its prime, is the key for making perfect crostini that won’t chip your teeth.
🤌 perfect base. A wonderfully crisp and crunchy crostini is the key base component to so many classic appetizers, from bruschetta to dips and spreads.
🙌 quick & easy. All together, it takes less than a 30 minutes to make a batch of crostino!
🛒 ingredients
- sourdough baguette – I love using homemade sourdough bread for my crostini, because it cuts down on costs even more! The delightfully tangy taste of sourdough bread in particular gives a nod to the flavors you can find in a traditional artisanal Italian bakery. Opt to use a baguette or thinner loaf instead of a fluffy sandwich loaf, unless you cut the slices into smaller squares. Crostino is known for being a few bites, so avoid slices as big as your face.
- olive oil – go for the good stuff here. A nice extra virgin olive oil adds depth and flavor to your bread as it toasts in the oven.
- flaky salt – normally, I recommend using a coarse kosher salt but flaky sea salt works wonderfully in this recipe because it adds a delicate salty finishing touch. I always recommend using Maldon brand sea salt. It’s widely available in many local grocery stores, but can also be ordered online or at specialty food retailers.
See the recipe card for the exact quantities.
🍳 instructions
Preheat the Oven, Slice the Bread, & Brush With Oil
1: Slice your baguette 1/4 inch thick at the most. This also helps to keep the slices of bread thin and crunchy.
2: Arrange the sliced bread on a baking sheet in a single layer. Brush each slice generously with olive oil on both sides. This will help the bread crisp up nicely in the oven.
Season & Bake the Bread
3: Sprinkle each slice with a pinch of flaky sea salt, and place in the oven for about 15 minutes.
4: Remove the toasts from the oven and let them cool for a few minutes. They will continue to crisp up as they cool.
Top Crostini & Serve
5: Once they’re at room temperature, they’re ready to serve or top with your favorite spreads and toppings.
6: Serve immediately.
Hint: For more surface area, slice your bread on an angle, also called slicing on a bias.
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💡tips & tricks for getting it right
🍽️ serving tips
How to serve your sourdough crostini crackers:
- antipasto selection – create an elegant assortment of appetizers by arranging your baked crostini alongside a variety of cured meats, cheeses like marinated mozzarella, olives, and nuts for an impressive Italian-inspired table scape!
- accompany a salad – use your crostini to scoop up a classic antipasto salad, like this tomato caprese with fresh burrata!
- scoop a dip – these crispy baked crackers are the perfect complement alongside party dips, like a tomato and basil bruschetta dip or a jalapeño pimento cheese dip.
- top with spreads – top your crostini with spreads like fresh basil pesto with citrus, savory whipped brown butter, or creamy ricotta and honey. You can even use more seasonal toppings like roasted butternut squash and goat cheese!
ℹ️ troubleshooting tips
- too hard – There are a couple reasons your crostini could be too hard. Thick slices will be harder to eat, so be sure to cut thin slices of bread. Your oven could also be too hot, or the crostini could be baked too long. Keep a close eye on them while baking to achieve the perfect golden-brown color. Make sure you’re also using fresh bread or maximum day-old leftover sourdough. Avoid using stale sourdough for this recipe as it will be too dried out.
- too soft – Crostini that are too soft usually result from not baking them long enough. To remedy this, return them to the oven for an additional 1-2 minutes, watching closely to prevent over-browning.
- unevenly toasted – This can happen if your oven has hot spots or if the slices are cut unevenly. To fix this, rotate the baking sheet halfway through cooking and ensure you’re slicing the bread as evenly as possible, aiming for about 1/4 inch thickness.
- soggy crostini – If your crostini become soggy after adding toppings, it’s likely because they were topped too far in advance. To prevent this, add toppings just before serving, or if preparing in advance, keep the toppings separate and assemble just before serving.
♻️ substitutions & variations
Missing an ingredient? No problem. Check out these tried-and-true substitutions, or comment below with your question. I’m here to help you troubleshoot!
- garlicky – rub a garlic clove on your baked crostini after they are baked! This gives them a nice garlic flavor that pairs perfectly with bruschetta dip!
- use a different bread – you can make crostini crackers using other breads, like focaccia and ciabatta, or even a classic french baguette. The take and bake bread loaves from grocery stores are perfect for this recipe!
🧰 equipment needed & storage tips
🧰 tools needed
- bread knife – a serrated bread knife is key to getting evenly sliced pieces of bread without crushing the loaf.
- cutting board – a sturdy cutting board helps you to keep your slicing station safe!
- baking sheet – a half-sheet pan is the perfect size for fitting a loaf of bread! If you’re using a quarter-sheet sized pan, you may need to make multiple batches.
- pastry brush – a pastry brush helps you to evenly coat each slice of bread with olive oil, without over saturating it.
- oven mitts – you’ll need oven mitts or a kitchen towel for safely handling hot pans.
- cooling rack – a wire cooling rack allows air to circulate around the crostini as they cool, which helps them to evenly crisp.
🫙 storage tips
It is best to serve your crostini immediately after making them to ensure they retain their crisp and toasty texture. If needed, you can store them in an airtight container at room temperature for up to 2 days. In general, avoid storing bread in the fridge and instead opt for the freezer.
If you make this recipe, please leave a review in the comments and a star rating!
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Sourdough Crostini Crackers (Easy Italian Crostino Recipe)
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Equipment
- 1 bread knife
- 1 cutting board
- 1 baking sheet half sheet size, preferred
- 1 pastry brush for brushing bread
Ingredients
- 1 loaf sourdough bread fresh, not day old
- ¼ cup olive oil extra virgin
- 1 TBSP flaky sea salt Such as Maldon, for topping bread
Instructions
Preheat the Oven
- Crunchy crostino needs to be baked quickly at a high temperature. Baking at too low of a temperature for longer leads to dehydrated bread, not toasted bread.
Slice The Bread
- Slice your baguette 1/4 inch thick at the most. This also helps to keep the slices of bread thin and crunchy.
Brush with Olive Oil
- Arrange the sliced bread on a baking sheet in a single layer. Brush each slice generously with olive oil on both sides. This will help the bread crisp up nicely in the oven.
Season & Bake the Bread
- Sprinkle each slice with a pinch of flaky sea salt.
Bake the Crostino
- Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the crostini are golden brown and crispy. Keep a close eye on them as they can quickly go from perfectly brown and toasted to burnt.
Cool & Serve
- Remove the toasts from the oven and let them cool for a few minutes. They will continue to crisp up as they cool. Once they’re at room temperature, they’re ready to serve or top with your favorite spreads and toppings.
Nutrition Information
The information provided is an estimate based on an online nutrition facts calculator and actual nutrition facts may vary.
