The best crostini I have ever eaten was at Bacco Ristorante (in Southfield, MI). I loved it so much I immediately went home and trying to replicate it. After many tries, I came up with a similar crostini and then developed my own slight twist on an original classic. So easy to make with most items in the pantry. I love this with soup, dips, crumbled up on top of a salad as faux croutons, or even as a standalone snack for chomping.
Prep: 15 Cook: 20
$5 – $10
- 1 french baguette
- 1 tsp Garlic Salt
- 1 tsp Italian Seasoning
- 3/4 cup Grated Parmesan
- Red Pepper Flakes to taste (optional)
- Spray Olive Oil
- I would highly recommend using really good parmesan cheese for this recipe. Fresh grated even. This will truly make or break this recipe!
- If you don’t have olive oil spray, feel free to use olive oil in a bottle and either brush it onto the bread, or blot it on very liberally using a paper towel.
Step by Step Instructions
Preheat oven to 400
Slice baguette at an angle. VERY thin. Almost thin enough to fall apart… but not quite
Lay baguette slices on a cookie sheet (its ok if you have a little overlap)
Spray liberally with olive oil, front and back
Mix garlic salt, italian seasoning, and parmesan together in a separate bowl
Sprinkle garlic salt mixture onto the bread liberally.
Add red pepper flakes to taste
Bake 12-20 min. Watching close after 12 min. Bread should be crisp, not burned.
Done! Easy. Peasy!