Skip to main content New this month
Get the Allrecipes magazine

Crostini D'Emily

Rated as 4.94 out of 5 Stars

"Tiny toasts to serve with a festive dip or baked garlic!"
Added to shopping list. Go to shopping list.

Ingredients

15 m servings 309 cals
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Slice the baguette crosswise into 1/4 inch thick slices
  3. In a small bowl, stir together the butter, olive oil, and chopped garlic. Spread the butter mixture onto each slice of the bread. Place the slices onto a cookie sheet buttered side up.
  4. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes, or until lightly toasted, and hard.

Nutrition Facts


Per Serving: 309 calories; 11.3 g fat; 43.2 g carbohydrates; 9.1 g protein; 20 mg cholesterol; 547 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 37
Most helpful
Most positive
Least positive
Newest

These are an absolute staple in our house, like butter or milk (or wine)! I don't use butter, however. I brush both sides of the thinly sliced baguette lightly with the olive oil. Turn them on...

These are fantastic, I don't spread each piece of bread though, I melt the butter then add the garlic and olive oil then spread them with a pastry brush and sprinkle them with parsley (they just...

This was flawless. Will go with ANY topping. Followed recipe exactly and used a French Bread recipe also from this site.

Excellent, but a bit time intensive if you need a lot.

How does this only have 16 reviews? It's the perfect basic recipe for crostini. I've used it for 7 years!!

I used a wheat bagette for this recipe and added fresh shredded parmesean cheese after coming out of the oven. Nice appetizer or great with italian meal.

Really easy to make. I make this when I have friends come over, they think it's fantastic. I highly suggest using a garlic press, it saves a ton of time and you can find them at the dollar stor...

Excellent, love these.

yum