Sourdough Crostini Crackers (Easy Italian Crostino Recipe)
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.
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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. Preheat your oven to 400ºF.
- 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.1 loaf sourdough bread
- 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.1/4 cup olive oil
- Season & bake the bread. Sprinkle each slice with a pinch of flaky sea salt.1 TBSP 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.
Notes
Troubleshooting
- hard crostini - 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. Additionally, make sure to really coat each slice with olive oil. Crusty breads like baguettes are lower in sugar and get stale quicker than softer bread, leading to dehydrated or dry crostini. You need to rehydrate it with fat, like olive oil, to ensure even baking.
- using day old bread - you can make this recipe using day old bread, but you need to take a few steps to make sure it toasts evenly instead of drying out more. Dehydrated bread = tooth breakers.
- Instead of brushing the oil on, pour a few tablespoons of oil into a shallow bowl or small appetizer dish with a rim.
- Dip each slice of bread on both sides, thoroughly coating the bread in oil. It will seem excessive. It will be delicious.
- Shake off any extra oil, then bake as noted in the recipe card.
Nutrition
Calories: 71kcalCarbohydrates: 10gProtein: 2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 404mgPotassium: 22mgFiber: 0.4gSugar: 1gCalcium: 10mgIron: 1mg
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Keyword: al fresco, bread dough, easy, party, quick, sourdough