Crostini Garlic crusty appetizers are super delicious, even as a snack. Also, it’s part of our Appetizers & Snacks, Bakery, Bread, Side Dishes, Game Day, Holidays, Christmas, & Thanksgiving Categories.

Crostini Garlic Crusty Bread Recipe

You can use nearly any kind of leftover bread roll for this: French bread, Italian, Cuban, Sub Roll, Baguette, or Bagels. They've got olive oil, seasonings, and optional ingredients including cheeses.

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What are Garlic Crostini?

Crostini are small, thin lightly oiled and garlic seasoned slices of bread toasted by baking or broiling.

There are many ways that Crostini are made but we will be focusing only on Crostini Garlic. And, we will be going over several additional ingredient options. So, keep reading to see all your different opportunities with Crostini Garlic so you can move forward to creating and eating them.

Also, this garlic crostini recipe is unique in that you don’t have to brush on oil or butter to each side of each individual Crostini bread slice. We’ve managed to test them for a far less tedious method. Like I said, it’s quick. Read on to be in a position to create these delicious, golden brown appetizers quickly.

Ingredients for Crostini Garlic

We show several ingredients for Crostini Garlic in its recipe. Keep reading and we’ll mention briefly some good options about some of them.

And, regarding the garlic, you can opt to use roasted granulated garlic instead of garlic powder. If you do, it requires twice the amount shown for garlic powder.

This recipe is listed on our Christmas Dinner Meals Ideas article, where you’ll also see other traditional and non-traditional fun recipes for main courses, sides, appetizers, salads, and breads.

Crostini Garlic Breads

While everyone elects to use baguettes or bagels as the primary choice for Crostini Garlic Bread, you can literally use other types of breads.

I’ve used French bread, Italian, Sub Rolls, and Cuban breads. The taste reflects the kind of breads you already have.

Crostini Garlic with Olive Oil

The classic and preferred is Olive oil but, it’s also fine with any vegetable oil that you’re used to using.

Crostini Garlic with Butter

Many like to have these Crostini with butter. And others will have it either mixed with Olive oil or to replace the oil entirely. I’ve done lots of variations and I highly recommend you never replace it entirely with just butter.

It is definitely excellent with a 50-50 mix of both Olive oil and melted butter. The only aspect on adding butter is to be more cautious when cooking since butter has a much lower smoking (burning) point than oil.

Toppings for Crostinis

There are quite a few options for toppings for Crostinis. With this recipe, we will focus on those that will complement Garlic. Read further to see this variety.

Crostini Garlic Cheese Toppings

There are two very popular cheeses that can successfully be used as toppings for Crostinis. They are Parmesan cheese and Mozzarella cheese. If you use a cheese, you will skip any turning over of the Crostini during the cooking process.

Three extremely unique cheeses that offer a starkly different flavor are goat cheese, Provolone cheese and Asiago cheese. If you use goat cheese, you can top it after it baked and cooled. If you use Asiago, it can be added after the slices are flipped over.

You’ll want to use it very sparingly as it has a very sharp flavor and it might be best served as a small secondary addition to primary cheese such as Mozzarella or Parmesan.

Quick Crostini Toppings

The fastest, quick crostini toppings are going to be parmesan cheese (from the shaker) and some shredded mozzarella cheese. You could also top each with a pepperoni slice as another quick topper.

FAQ for Crostini Garlic

Can Crostini Garlic be made ahead?

Partly yes. You can par-bake them (no cheeses) for half the time or non-bake and then, after cooled, store in a bread bag in the fridge for up to 2 weeks. Then, when ready, if non-baked, continue with the regular recipe.

If par-baked, continue with the recipe but baking time is a little more than half time. Some will make them fully ahead of time, refrigerate them and serve several hours later reheated in oven which works okay.

I’ve tested this and waiting the next day and 2 days later but the flavor and consistency is only a minimal quality overall. So, I recommend the maximum to make ahead is the non-baked method just referenced.

Crostini vs Bruschetta

Crostini are thinner 1/4-inch crusty, crunchy artisan bread loaf slices. Bruschetta are thicker 1/2-inch toasted, chewy artisan bread loaf slices.

Both are coated with Olive oil and at least lightly seasoned. Both have toppings added either before or after baking.

The Italian word “Crostini” (meaning “little crusts”) and is plural for “Crostino”. But, of course, we’re going to search for “Crostinis“. You just wait, in about 10-20 years, it will get added to the dictionary. LOL!

And, for an original Italian cuisine, check out this recipe for crostini with sausage and cheese from the “Eating Around Italy” site.

Crostini Garlic Nutrition Facts

The nutritional values are shown in the <Print Recipe> option. Salt is optional. Sodium, however, is similarly included in the chicken bouillon granules.

Here are some great opportunities to have something different.

Recipe for Crab Dip or Spinach Dip (great for dipping Crostini)
Crostini is also great served as a side with these recipes:
- Cheesy Beefaroni

Conclusion

You can make crostini garlic quickly and enjoy another use for leftover specialty breads or bagels. Yes, they can be made in a toaster oven. And, they go very well with many kinds of dips such as those for veggies.

You can also serve them by themselves with your salad, tomato soup, pasta, or eat as a snack. Why don’t you make them soon and share this Crostini Garlic Bread Recipe on social media. Finally, this appetizer is great on a holiday as shown in our Thanksgiving Dinner Meals Ideas and Holiday Dinner Suggestions articles.

Crostini Garlic Crusty Bread Recipe

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Prep: 10

Cook: 15

Total: 25

Servings: slices

Calories: 47kcal

Author: Jeff Baygents

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Ingredients

½ loaf Baguette Bread or other ¼-inch slices (about 30); or use French, Italian, Cuban, Bagel, Sub Roll bread
¼ cup olive oil or other vegetable oil or butter mix 50/50
2 tsp Mrs. Dash or Italian Seasonings or Oregano
½ tsp chicken bouillon granules optional; or use salt
¼ tsp onion powder
1 tsp garlic powder
⅛ tsp cayenne red pepper just a good pinch
4 ozs mozzarella cheese, shredded optional
2 ozs parmesan cheese, grated optional

Instructions

Preheat oven to 400°F. Have a shelf in the middle.
Make thin ¼-inch bread slices and put into a large mixing bowl.
Gradually pour in half of the olive oil and toss the bread to begin to coat the slices. Gradually drizzle in the remaining oil and repeat the tossing.
½ loaf Baguette Bread or other, ¼ cup olive oil
Thoroughly mix all the spices together in a small bowl. Gradually sprinkle it across the bowl of oiled bread slices and use a large spoon to lift and toss the bread to coat all.
Lay out the oiled, seasoned bread slices out on an ungreased baking sheet pan.
2 tsp Mrs. Dash, ½ tsp chicken bouillon granules, ¼ tsp onion powder, 1 tsp garlic powder, ⅛ tsp cayenne red pepper
Bake at 400°F on a middle shelf for about 5-7 minutes. Pull out and flip the slices over. Add any options like cheese(s) and return to bake about 5 more minutes.
Remove when bread edges or toppings edges are browned. Serve after cooling about 5 minutes.
4 ozs mozzarella cheese, shredded, 2 ozs parmesan cheese, grated

Nutrition

Tried this recipe?Let us all know how it was!

SOURCE: DarnGoodRecipes.com™

CROSTINI GARLIC Bread Appetizer

What are Garlic Crostini?