Why this recipe?
Garlic Crostini are an easy addition to any cheese or charcuterie platter. First off, they are delicious. What I love about them is that they add an artisan touch that you cannot get with a cracker, no matter the cost.
Another benefit is that Garlic Crostini are adaptable. You can adjust the length by cutting on different angle. The crispiness can be altered by altering baking time or thickness. This is a standard recipe I have used in a wide variety of caterings and has always been well received.
Before you start cooking!
Worth Noting about making Garlic Crostini….
- Semi-Frozen bread is much easier to slice. The key is to have the outer part of the bread frozen, so you want to place the bread in the freezer 20 minutes prior to slicing. Slicing a bread that is in the process of thawing from completely frozen will have a soft exterior and hard center. This will not only be more difficult to slice, but you will smush the bread.
- It may be easier to slice with a chef knife vs a bread knife. This will be true if you followed #1 on this list.
- The Garlic is optional on the recipe, if you want a non-garlic crostini follow all steps and simply omit garlic. Not all accompaniments lend themselves to the garlic.
- The flavor you get from rubbing the fresh garlic directly onto the crostini cannot be substituted with granulated garlic.
- Adjusting the thickness of the cuts and angle of the cuts can give you a great variety of shapes and textures.
Items you will need for this recipe
This list is items that I personally use, any purchases made through these links support this blog
- 1 each Baguette
- 4 oz. Olive Oil
- 1/2 tbsp. Kosher Salt
- 1 tsp Black Pepper
- 2 Cloves Garlic
- Place baguette in freezer for 20 minutes prior to slicing. Once semi-frozen, slice on a bias about ½ inch or 1 cm thick.
- Drizzle olive oil directly onto a rimmed baking sheet. Dab both sides of bread in olive oil to get an even coating. Season with salt and pepper.
- Bake at 400 F for 5-10 minutes or until color reaches a golden brown. Transfer to a rack or towels to cool.
- Once crostini have cooled to the touch, rub them with peeled garlic. The texture of the crostini will grate the garlic directly onto them.
- They are now ready to serve or they can be store in an air tight container for up to 3 days.
Do you want to see a demonstration?
Dishes that Go Great with Garlic Crostini
Simple Sweet Asian Pickles using Rice Vinegar
This recipe for Sweet Asian Pickles has a Rice Vinegar brine with subtle hints of ginger along with a balance of sweet and sour.
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