Basic Crostini Base Recipe

There are many bases you can use for crostini, but the one I turn to most is made from a baguette. You slice the baguette 13mm (1/2") thick, brush on some olive oil, and toast until they just start to turn brown. When done right, they have a great crunch on the outside with a soft, chewy interior.

Cranberry crustini

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the basic crostini base recipe you can check out the following.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

Like this recipe?
Have questions or comments about it?
Let Me Know on Facebook or in the comments below!

Basic Crostini Base Recipe

  • Published: January 27, 2015
  • By Jason Logsdon
  • Prep Time: 5 Minutes
  • Total Time: 30 Minutes
  • Makes: 10-20 crostini

Basic Crostini Base Ingredients

For the Crostini Base

1 baguette
Olive oil
Salt

Basic Crostini Base Instructions

For the Crostini Base

Preheat an oven or toaster oven to 200°C (400°F).

Cut the baguette into slices about 13mm (1/2") thick and lay them out on a baking sheet. Lightly brush on some olive oil and sprinkle with salt. Place in the oven and bake until just beginning to brown and crisp, about 7-10 minutes. Remove from the heat and let cool.

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy