Comments on: How to Make Crostini

By: Krysteigh Masters

Krysteigh Masters — Sun, 21 Jun 2026 18:12:01 +0000

These are so delicious and easy. I have made them so many times and I always look for THIS recipe. Thanks so much!

By: Cookie and Kate

Cookie and Kate — Mon, 27 Oct 2025 02:21:34 +0000

In reply to DK. Hi DK, these are best fresh, I wouldn't make them more than an hour or two before serving. Store in an airtight container.

By: DK

DK — Sat, 25 Oct 2025 00:08:01 +0000

How far in advance can I make these? How should I store them?

By: Cookie and Kate

Cookie and Kate — Mon, 13 Oct 2025 02:06:11 +0000

In reply to Sandi. Hi Sandi, I think it is easier to make them with bread that is frozen fresh.

By: Sandi

Sandi — Fri, 03 Oct 2025 14:34:40 +0000

Hi guys – can they be successfully frozen?

By: Mary

Mary — Thu, 26 Jun 2025 18:39:05 +0000

Hi Kate! Your recipe doesn’t say to turn the bread over half way through, but I’m assuming you need to or it will be soggy and oily when you pick it up.

By: Doctor Grandma Jeannie

Doctor Grandma Jeannie — Tue, 13 May 2025 00:30:41 +0000

Excellent! I found it MUCH faster and easier to dip the bread, on side at a time, into the butter/oil mixture than it was to brush it on. I baked mine at 375F, but had to cook them about 5-10 minutes longer. They never did brown, although they did get crispy. We enjoyed them under some warm shrimp scampi dip. Thanks for the recipe!

By: Nancy

Nancy — Mon, 28 Apr 2025 21:36:21 +0000

Thank you for this delicious yet simple recipe! It has become my “go to” when friends visit or we go! Everyone is so impressed that I prepare the crostini. (I don’t tell them how easy it is.)

By: Cathy White

Cathy White — Sat, 26 Apr 2025 11:38:36 +0000

I made the crostini today but cooking in a moderate oven (fan 170º) found I needed to cook them almost twice as long and they still didn’t look very brown. I wonder what I am doing wrong? I used a baguette (flute). P.S. glad to find your website and all best of luck, sounds like you have lots of fans! I am a KC native now transplanted to England, so nice to be reminded of home!

By: Brent Mast

Brent Mast — Tue, 18 Mar 2025 20:32:47 +0000

I made crostini with a multigrain baguette. I convection baked at 350 for 10 minutes, and it turned out great. I served it will pimento cheese.

I have leftover baguette. So I will make more, and post a photo on Instagram next time tagging you.