Step by Step: Garlic Crostini

Over the weekend I decided to make some garlic crostini. Similar to bruschetta, it’s an Italian inspired appetizer that’s both simple and flavorful. And since I had some olive oil to use up, it was the perfect solution.

So, just like Maxine’s Snickerdoodles, we’re going to take it Step by Step.

Step 1: Cut French Baguette into 1/4-inch slices

I used a whole wheat baguette, but you can use white or whichever you prefer. Just make sure your bread is in bite size pieces!

Step 2: Brush each slice with olive oil

Be generous! I used a meyer lemon flavored olive oil that gave my final product some extra flavor. Regular or flavored, any olive oil will do the trick!

Step 3: Prepare topping by crushing tomatoes and garlic and adding salt and pepper. (Not pictured)

I apologize for the lack of picture. Imagine a bowl with tomatoes and garlic :) I’m sorry if I’ve failed you in this step-by-step.

Step 4: Spoon a couple heaps onto each slice and add parmesan cheese.

I made some without the tomato mixture just because I was craving olive oil, parmesan and bread :)

Step 5: Slide into the oven and bake in a 350-degree oven for 10 minutes!

Let cool and enjoy! I sure did. It was such a delicious start to our Italian-inspired meal. And how easy did that look?

This recipe was loosely adapted from:

Garlic Crostini

I used parmesan cheese rather than mozzarella and wound up skipping the olives and basil. It came out great!


1 French baguette
2 Tbs. extra virgin olive oil
1 tsp. dried oregano
3 cloves garlic, minced
4 plum tomatoes chopped
1/2 C. black olives, sliced
Salt and pepper to taste
Slices of mozzarella cheese
Fresh basil for garnish


Slice baguette into 1/4 inch slices. Brush slices with olive oil and sprinkle with oregano. Combine garlic, tomatoes, black olives and salt and pepper together and mix well. Place a slice of cheese on each slice of baguette and top with tomato mixture. Bake at 350 degrees for about 10 minutes. Serve warm.

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  • JEP

    Mmm…I could make a meal out of these (sans olives)! Love recipes that can easily be adjusted for singles–thanks!

  • tigerfish

    I like bruschetta so I am going to like this one too! But I have to make sure I stay at home with all the garlic lingering in my mouth!

  • Anna Kindler

    Hey, Gotta’ tell ya this is a great snack. My “Hubs” could make this a meal every day if I would make them. To top it off, I make a spinach and bacon dip, with cream cheese, sour cream,and chopped onion. This is a good dip for any thing.Good job girl. Thanks, Anna

  • Hillary

    JEP – They were truly delicious! And I didn’t use any olives on them.

    Tigerfish – Haha, it had the taste of garlic but it wasn’t too bad. Or at least, I hope it wasn’t :)

    Anna – Glad you like them too, they’re pretty popular!

  • melissa

    I’m sorry if I’ve failed you in this step-by-step.

    hillary, YOU FAILED US! ;P

    I’m with JEP, I could make a meal outta these. yum.

  • @photorecipe

    I’ve always liked the garlic, I think apart from having antibiotic properties and to be good for health, it gives an aromatic touch to stews and preparations, but never tried it as a bruschetta appetizer (and i definitely will!)

    Thank´s! Regards,


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