Perfect Crostini
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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These perfect crostini are a versatile staple for any home cook, offering a satisfyingly crisp base for a variety of seasonal toppings. This vegan recipe transforms simple baguettes into golden, savoury toasts using high-quality olive oil and a touch of sea salt. Whether you are serving an elegant plate of bruschetta or looking for a crunchy accompaniment to a hearty winter soup, these homemade toasts provide a far superior texture and flavour compared to any shop-bought alternative.
Quick and easy to prepare, this batch-cooking method ensures you have a reliable appetiser ready for guests in less than thirty minutes. They are wonderful topped with creamy pea purée, roasted peppers, or a simple tomato salsa. To keep them at their best, store any leftover cooled crostini in an airtight container to maintain that essential crunch for several days.
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Ingredients for Perfect Crostini
90ml olive oil
2 large baguettes
1 teaspoon coarse salt
How to make Perfect Crostini
Preheat oven to 350 degrees.
Drizzle 2 tablespoons of the olive oil onto a large baking sheet.
Slice baguettes crosswise in 1/2-inch slices and lay slices in a single layer on baking sheet. Drizzle the remaining olive oil over slices. Sprinkle slices evenly with salt and bake until crispy and golden brown, approximately 20-25 minutes.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
16 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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