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Crostini with Garlic and Olive Oil

August 2, 2016
Photo Credit: Margot Foster

By Tracey Seaman

Crostini and Bruschetta are basically the same except for the size of the bread; Crostini are generally 2 to 3 bites, made from a long, narrow loaf, while their counterparts are heartier, thicker slices of chewy, crusty bread, generally cut in half. (We gave instructions for both in the recipe.) For extra flavor choose a loaf that is coated with sesame seeds.  

Crostini with Garlic and Olive Oil




00 min


00 min


1 loaf Italian bread or French baguette

Extra-virgin olive oil

1 to 2 large very fresh cloves garlic, peeled and sliced in half

Sea salt for sprinkling


Preheat the grill to medium-low.

Cut crostini bread in 1/3-inch slices. For Bruschetta, cut bread ½-to ¾ inch thick and cut slices in half. Brush both sides of bread lightly with oil.

Place bread slices on hot grates, cover and grill, watching carefully, until bread is marked underneath but not charred, 2 to 3 minutes, depending on your flame. Turn the bread slices, cover and grill until marked on the other side and crisp, 1 to 2 minutes more. (Or, if you're grilling something else at the same time, place bread on the outer perimeter of the grill grates.)

Transfer toasts to a board or plate. Rub one side of each piece lightly with the fresh garlic and sprinkle lightly with salt.

Serve the toasts immediately with your favorite topping, along side of a salad or any dish.

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