This post may contain affiliate links. See our Privacy Policy.
These easy homemade crostini bake up crisp, golden, and flavorful. A simple brush of olive oil and a light sprinkle of salt, pepper, and Parmesan cheese transform a basic baguette into perfect little toasts for all kinds of toppings.
Crostini are often served as an appetizer with various toppings, such as diced tomatoes, basil, and mozzarella; roasted bell peppers; spreadable cheese; or slices of prosciutto or salami. They’re easy to pick up and eat, making them a fabulous party appetizer.
They’re just as useful beyond appetizers—add them to charcuterie boards, float them on top of soups, or break them into rustic croutons for salads.
What You’ll Like About This Dish
Simple ingredients. Just bread, olive oil, seasonings, and optional Parmesan—nothing fancy required.
Perfectly crisp. The slices toast evenly and develop a light crunch that pairs with any topping.
Versatile. Serve with soups, dips, cheeses, spreads, or crumble into salads.
Ingredient Notes
- Baguette: A crusty baguette or French loaf slices easily and toasts beautifully.
- Olive oil: Helps the crostini brown and adds great flavor.
- Salt: Coarse or flaky salt enhances the crunch and seasoning.
- Black pepper: Adds a subtle bite and depth.
- Parmesan: Freshly grated Parmesan adds savory richness.
Steps to Make Crostini With Parmesan Cheese
- Slice the baguette thinly on the diagonal.
- Brush both sides of each slice with olive oil.
- Sprinkle lightly with salt and pepper, then the Parmesan.
- Arrange the slices on a baking sheet and bake until browned, turning once.
Tips for Crostini With Parmesan Cheese
- Slice the bread evenly so the crostini toast at the same rate.
- Use a serrated knife for clean, thin slices.
- Let the crostini cool fully before storing to maintain crispness.
- Add Parmesan immediately after baking so it melts slightly onto the warm bread.
Recipe Variations
- Garlic version. Rub the warm crostini with a cut garlic clove for extra flavor.
- Herb crostini. Sprinkle with dried Italian herbs before baking.
- Cheesy mix. Combine Parmesan with a bit of Pecorino for a sharper taste.
- Extra crisp. Bake a few minutes longer for a deeper color and crunch.
- Buttery twist. Brush with melted butter instead of olive oil for richer crostini.
Serving Suggestions
- Serve with bruschetta toppings, tapenade, or whipped ricotta.
- Pair with soups like tomato, minestrone, or potato-leek.
- Add to charcuterie boards with cheeses, meats, and spreads.
- Use as rustic croutons for salads.
- Top with smoked salmon, chicken salad, or roasted vegetables.
How to Store
Room temperature: Keep completely cooled crostini in an airtight container for up to 5 days.
Re-crisping: If they soften, warm them in a low oven for a few minutes to restore crunch.
Freezing: Freeze in a sealed bag for up to 2 months; thaw briefly at room temperature and warm before serving.
Crostini With Parmesan Cheese
Ingredients
- 1 baguette (French bread loaf)
- 2 to 3 tbsp extra virgin olive oil
- Kosher salt or flaky sea salt, to taste
- Freshly ground black pepper, to taste
- 3 to 4 tbsp freshly grated Parmesan cheese
Recommended Equipment
Instructions
- Heat the oven to 375°F.
- Slice the baguette about 1/2-inch thick.1 baguette (French bread loaf)
- Brush both sides of each slice of bread with olive oil and then sprinkle lightly with the kosher or sea salt, freshly ground black pepper, and grated Parmesan cheese.2 to 3 tbsp extra virgin olive oil | Kosher salt or flaky sea salt (to taste) | Freshly ground black pepper (to taste) | 3 to 4 tbsp freshly grated Parmesan cheese
- Arrange the slices on a baking sheet and bake in the preheated oven for about 5 minutes. Turn and continue baking for about 5 minutes longer, or until nicely browned.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
