Toasted Baguette Croutons/Crostini


These baguette croutons, AKA crostini are amazing with soups, salads, dips and toppings of all kinds. They’re so easy to make fresh, it’s hard to justify dropping coin on the overpriced and often weeks old packaged croutons sold at the supermarket. Season them to compliment your meal or your taste. Rosemary and garlic. Parmesan and oregano. Salt and pepper. A little Old Bay, maybe? You can leave them plain too. With minimal effort you can create something so good, you’ll never want to go back to those crusty old things in the fancy packaging.


1 Baguette, day old is best but fresh is okay too.

Olive oil or cooking spray

Optional: a sprinkle each of salt and pepper or other seasonings of your choice.

That’s it. Shortest ingredient list I’ve ever written.


  • Slice the baguette into 1/2 inch slices. I prefer slicing it diagonally as shown in the photo. It provides aesthetic appeal (IMHO) and greater surface area, but is not entirely necessary. Your food, your rules. Do what you dig, I’m not judging.
  • Place the slices on a baking sheet with a rack.
  • Ideally, you want to allow the slices to sit at room temperature and dry for an hour or two. It reduces oil absorption and improves texture. If you’re working on the fly, place the slices in a 250º F oven for 5-10 minutes on each side before moving on to the next step.
  • Preheat oven to 350º F
  • Lightly brush the croutons with olive oil or spray them with cooking spray on both sides. Sprinkle on any desired seasonings.
  • Bake at 350º F for 7-10 minutes on each side or until desired color and crunch is achieved.

Boom. Croutons. Crostini if you’re fancy. 😉 



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