Last updated: October 21, 2026
Crostini are thin slices of baguette brushed with olive oil, toasted until crisp, and topped with something creamy and fresh. This easy crostini recipe pairs garlic rubbed toasts with whipped lemon ricotta and balsamic cherry tomatoes, and the whole platter is ready in about 30 minutes.
The full recipe card is below, and this post walks you through every stage so the toasts come out crisp and the toppings taste bright.
What Is Crostini?
Crostini is an Italian appetizer made from small, thin slices of bread that are toasted until crunchy and served with a topping. The word means “little toasts,” and the bread is usually a baguette cut about 1/2 inch thick so each piece is a bite or two.
Crostini are often confused with bruschetta, but the two are different. Bruschetta starts with a thick slice of rustic bread that is grilled and rubbed with garlic, while crostini use smaller, thinner slices that are baked or toasted until they snap.
How to Make Crostini
Crostini come together in three quick parts: toast the bread in a 400°F oven, mix the two toppings while it bakes, and assemble just before serving. You need one baking sheet, two small bowls, and about 30 minutes.
The recipe makes 24 crostini, which serves 12 people at 2 crostini each as an appetizer.
The Ingredients You Need
For the toasts, you need one baguette that is about 20 inches long and weighs about 12 ounces, 1/3 cup of extra virgin olive oil, 1/2 teaspoon of kosher salt, and 2 large garlic cloves cut in half. A regular supermarket baguette works well, and day old bread slices even better because it has less moisture to bake off.
For the whipped ricotta, you need 1 cup (8 ounces) of whole milk ricotta, 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt, and the zest of 1 lemon. For the tomatoes, you need 1 1/2 cups of cherry tomatoes (about 8 ounces), 1 tablespoon of olive oil, 2 teaspoons of balsamic vinegar, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of black pepper.
Finish with 1/4 cup of thinly sliced fresh basil. Flaky sea salt is optional but adds a nice crunch on top.
Slice and Toast the Bread
Preheat the oven to 400°F with a rack in the center. Cut the baguette into 24 slices about 1/2 inch thick, slicing on a slight diagonal so each piece is a little longer and easier to top.
Arrange the slices in a single layer on a large rimmed baking sheet. Brush both sides of each slice with the 1/3 cup of olive oil, then sprinkle the tops with 1/2 teaspoon of kosher salt.
Bake for 5 minutes, flip every slice, and bake for 4 to 5 minutes more. The crostini are ready when the edges are deep golden and the centers feel dry and crisp when you tap them.
Rub the Toasts With Garlic
As soon as the baking sheet comes out of the oven, rub the cut side of a garlic clove across the top of each warm toast. The rough, toasted surface works like a fine grater, so a little garlic flavor transfers without any raw bite.
Let the toasts cool on the pan for 5 minutes. They crisp up even more as they cool, and cooled toasts hold the toppings better.
Whip the Lemon Ricotta
Stir the ricotta, 1 tablespoon of olive oil, 1/4 teaspoon of salt, and the lemon zest in a small bowl for about 1 minute. The mixture turns smooth, creamy, and spreadable.
If your ricotta looks watery, drain it in a fine mesh strainer for 10 minutes first. A thicker ricotta stays put on the toast instead of sliding off.
Marinate the Tomatoes
Quarter the cherry tomatoes and toss them with 1 tablespoon of olive oil, the balsamic vinegar, 1/4 teaspoon of salt, and the black pepper. Let them stand for 10 minutes while the toasts bake and cool.
The salt draws out the tomato juices and the balsamic turns them into a light, sweet dressing. Use a slotted spoon when topping so the crostini stay crisp.
Assemble the Crostini
Spread about 2 teaspoons of whipped ricotta onto each toast. Top with about 1 tablespoon of the tomatoes, scatter on the basil, and finish with a pinch of flaky salt if you like.
Assemble within 30 minutes of serving for the best crunch. Once the toppings sit on the bread for too long, the toast starts to soften.
Crostini Topping Ideas
The toasts in this crostini recipe work with almost any topping that is creamy, salty, or sweet. The ideas below are variations, so they are not part of the recipe card, but each one uses the same toasted base.
Savory Crostini Toppings
Thin slices of prosciutto with a spoonful of ricotta and a few arugula leaves make a fast salty version. Sliced fresh mozzarella with a basil leaf and a drizzle of balsamic glaze turns the crostini into a caprese bite.
Another easy option is sauteed mushrooms with thyme over the ricotta, which suits cooler weather. Smoked salmon with cream cheese and a few capers is a good choice for brunch.
Sweet Crostini Toppings
Spread the ricotta on the toast, then top with sliced fresh figs and a drizzle of honey. Sliced pears with crumbled blue cheese and chopped walnuts work the same way and look lovely on a holiday table.
For a dessert style version, skip the garlic rub and use a little cinnamon sugar instead. Top with ricotta and fresh berries.
Crostini Substitutions
Almost every ingredient in this crostini recipe has an easy swap. Here are the ones that work best.
Bread Swaps
A ciabatta loaf or a thin Italian bread works in place of the baguette, as long as you cut slices about 1/2 inch thick. Gluten free baguettes also work, but they often need 2 to 3 more minutes in the oven, so check them early.
Cheese Swaps
Goat cheese, mascarpone, or whipped cream cheese can replace the ricotta. Stir in the same lemon zest, olive oil, and salt so the flavor stays bright.
Make Ahead and Storage Tips for Crostini
You can toast the bread up to 2 days ahead and keep the cooled toasts in an airtight container at room temperature. Wait to rub them with garlic until the day you serve them, or warm them for 3 to 4 minutes in a 350°F oven to bring back the crunch.
Store the ricotta and tomatoes in separate airtight containers in the refrigerator and use them within 3 days. That sits inside the 3 to 4 day window the USDA gives for refrigerated leftovers.
When you serve the crostini at a party, the USDA advises that perishable foods like ricotta and tomatoes should not sit out for more than 2 hours. Keep the toppings chilled until you are ready to assemble, and refill the platter from the refrigerator in small batches.
Cooled, plain toasts can also be frozen in a zip top freezer bag for up to 1 month. Re-crisp them in a 350°F oven for 3 to 4 minutes before topping.
How to Serve Crostini at a Party
Arrange the crostini on a wooden board or a large platter, and set out the bowls of ricotta and tomatoes so guests can build their own. This works well for open houses, holiday parties, and wine nights because the toasts stay crisp until people top them.
Crostini pair well with sparkling wine, a crisp white like pinot grigio, or a light red. They also sit nicely next to a soup, a salad, or a simple charcuterie board.
The Story Behind Crostini
Crostini come from Italy, where toasted bread with a topping is a traditional way to start a meal. In Tuscany, small toasts spread with chicken liver pate are a classic antipasto, and across the country cooks top toasted bread with whatever is in season.
The idea suits home cooks everywhere because bread, olive oil, and one or two fresh toppings are all you need. That flexibility is why crostini became a staple at parties far beyond Italy.
Ready to make the recipe? Scroll through the card below for the full ingredient list, step by step directions, and nutrition information.
Crostini with Whipped Lemon Ricotta and Balsamic Tomatoes
Crisp garlic rubbed baguette toasts topped with creamy whipped lemon ricotta and balsamic cherry tomatoes, finished with fresh basil.
Ingredients
- 1 baguette (about 20 inches long, 12 ounces)
- 1/3 cup extra virgin olive oil, for the toasts
- 1/2 teaspoon kosher salt, for the toasts
- 2 large garlic cloves, halved
- 1 cup (8 ounces) whole milk ricotta
- 1 tablespoon extra virgin olive oil, for the ricotta
- 1/4 teaspoon kosher salt, for the ricotta
- Zest of 1 lemon
- 1 1/2 cups cherry tomatoes (about 8 ounces), quartered
- 1 tablespoon extra virgin olive oil, for the tomatoes
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon kosher salt, for the tomatoes
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, thinly sliced
- Flaky sea salt, optional
Instructions
- Preheat the oven to 400°F with a rack in the center.
- Cut the baguette into 24 slices about 1/2 inch thick, slicing on a slight diagonal, and arrange them in a single layer on a large rimmed baking sheet.
- Brush both sides of each slice with 1/3 cup olive oil and sprinkle the tops with 1/2 teaspoon kosher salt.
- Bake for 5 minutes, flip the slices, and bake for 4 to 5 minutes more, until the edges are deep golden and the centers are dry and crisp.
- While the toasts bake, toss the quartered tomatoes with 1 tablespoon olive oil, the balsamic vinegar, 1/4 teaspoon salt, and the black pepper, and let stand for 10 minutes.
- Stir the ricotta with 1 tablespoon olive oil, 1/4 teaspoon salt, and the lemon zest for about 1 minute, until smooth and creamy.
- Rub the cut side of the garlic over the tops of the warm toasts, then let them cool on the pan for 5 minutes.
- Spread about 2 teaspoons of ricotta onto each toast and top with about 1 tablespoon of tomatoes, lifted out with a slotted spoon.
- Scatter the basil over the crostini, finish with flaky sea salt if using, and serve within 30 minutes.
Notes
Toast the bread up to 2 days ahead and store the cooled toasts in an airtight container at room temperature. Freeze plain toasts in a zip top freezer bag for up to 1 month and re-crisp in a 350°F oven for 3 to 4 minutes. Store the ricotta and tomatoes in separate airtight containers in the refrigerator for up to 3 days. Perishable toppings should not sit out for more than 2 hours (USDA).
Nutrition Information:
Yield:
12Serving Size:
2 crostiniAmount Per Serving: Calories: 180Total Fat: 10gSaturated Fat: 3gSodium: 290mgCarbohydrates: 18gFiber: 1gSugar: 2gProtein: 5g
Crostini FAQ
What is the difference between crostini and bruschetta?
Crostini are small, thin slices of baguette that are baked until crisp. Bruschetta uses a thicker slice of rustic bread that is usually grilled and served with a juicy topping.
Can you make crostini ahead of time?
Yes, you can toast the slices up to 2 days ahead and store them in an airtight container at room temperature. Keep the ricotta and tomatoes in the refrigerator and assemble the crostini just before serving.
How do you keep crostini from getting soggy?
Brush the bread with olive oil on both sides before baking, which creates a barrier against moisture. Drain the tomatoes with a slotted spoon, and top the toasts no more than 30 minutes before serving.
How long do leftover toppings last?
Store the ricotta and tomatoes in separate airtight containers in the refrigerator and use them within 3 days. The USDA recommends eating refrigerated leftovers within 3 to 4 days.
Can you freeze crostini?
You can freeze the plain toasted slices for up to 1 month in a zip top freezer bag. Do not freeze them with the toppings, and re-crisp the toasts in a 350°F oven for 3 to 4 minutes before assembling.
Why This Crostini Recipe Works
Baking at 400°F gives you a toast that is golden at the edges and dry through the middle in about 10 minutes. Brushing both sides with olive oil and flipping the slices halfway through means they crisp evenly without burning.
Rubbing the warm toasts with a cut garlic clove adds flavor without the harshness of raw minced garlic. The warm, toasted surface picks up just enough garlic to taste fragrant.
Stirring the ricotta with olive oil, salt, and lemon zest makes it creamy, seasoned, and spreadable, so every bite tastes balanced. The balsamic tomatoes add sweet acidity and the fresh basil adds a bright, herbal finish.
Final Thoughts on Making Crostini
This crostini recipe proves that a few simple ingredients can become a party worthy appetizer in 30 minutes. Crisp garlic toasts, creamy lemon ricotta, and juicy balsamic tomatoes are a combination that works for casual dinners and holiday tables alike.
Toast a batch this weekend, set out the toppings, and let everyone build their own. Then come back and tell us which topping combination you tried.
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