• Author: Flavia Scalzitti


  • 1 French baguette
  • 23 Tablespoons (3045 mL) high-quality extra-virgin olive oil (preferably unfiltered)


  1. Preheat oven to 375°F (190°C).
  2. Pour the oil into a small measuring cup or bowl. Set aside.
  3. Cut the ends off the baguette and set aside (save them for snacking). Cut the baguette into ½-inch (1.3 cm) slices and arrange them in a single layer on a baking sheet. Brush each slice with a thin layer of olive oil on both sides.
  4. Toast the bread slices for 5-7 minutes on each side, until the edges are light golden brown. The center of each slice may not brown but it will still crisp up.
  5. Remove from the oven and allow the crostini to cool completely on the baking sheet before transferring to a serving platter and topping with your favorite ingredients.
  6. Storage: The crostini can be made 1 day ahead and stored in an airtight container, although they are best eaten the day they are made.