Crostini

Crostini done right only need four things: good Italian bread, garlic, olive oil, and rosemary. That’s it. The technique does the rest.

Rubbing a halved garlic clove directly on the cut surface of each bread slice is the traditional approach, and it works better than minced garlic would. The rough bread acts like a grater, pulling just enough garlic oil into the surface for flavor without leaving raw chunks that burn in the oven.

A brush of olive oil seals the surface and promotes even browning, while crushed dried rosemary adds that piney, aromatic note that pairs naturally with the garlic.

Ten minutes per side in a moderate oven dries the bread all the way through so the crostini are crisp and sturdy enough to hold toppings without going soggy.

Pro Tips

• Slice the bread a consistent half-inch thick. Thinner slices burn before they crisp; thicker ones stay chewy in the middle
• Use a sturdy Italian loaf with a tight crumb, not a holey ciabatta. Open-crumbed bread makes flimsy, fragile crostini
• Don’t overdo the olive oil. A light brush is all you need. Too much makes the bread greasy instead of crisp
• Let them cool completely before topping. Warm crostini release steam that wilts toppings

Variations

• Top with diced fresh tomatoes, basil, and a drizzle of balsamic for bruschetta
• Spread with ricotta and a thin slice of prosciutto for a quick appetizer
• Use fresh rosemary instead of dried, chopped very fine, for a more vibrant flavor