Crostini with Sun Dried Tomatoes

Crostini means ‘little crusts’ in Italian. It is a delicious appetizer of toasted bread with toppings. Usually white bread baguette is used to make crostini. It forms part of an antipasto salad which is the traditional first course of an Italian meal. The simplicity of this meal is what makes it so delicious. There is no need to top the crostini with too many things, just the toasted and seasoned baguette slices with a few ingredients is enough. This is best eaten when freshly made as the crostini tends to harden if left for too long. I like to serve this with a little serving of olive oil to pour on the warm crostini before biting into it. Absolutely heaven @sarchakra


  • Baguette 1
  • Extra Virgin Olive oil 5 tbsp and for drizzle
  • Salt
  • Butter 3 tbsp
  • Garlic flakes 1 tbsp
  • Black pepper powder 2 tsp
  • Sun dried tomatoes 3 tbsp, chopped
  • Basil 2 tbsp, chopped
  • Parmesan 3 tbsp, grated fresh
  • Parsley 2 tbsp, chopped fresh


  • Heat oven to 375°.
  • Cut baguette into angled slices. In a small bowl heat the butter for 15 seconds till melted. Add olive oil, salt, pepper and garlic flakes.
  • Brush each baguette slices on both sides with the butter mixture. Top with some chopped parsley.
  • Place the baguette slices on a tray lined with parchment paper. Cook in the oven for 12 mins or so till slightly golden. Remove. Crostini is ready. Now for the toppings.
  • Top each crostini with chopped sun dried tomatoes, basil and grated fresh Parmesan. Serve with a generous drizzle of extra virgin olive oil.
Cutting the baguette
Putting it on a cutting board
The garlic olive oil butter mix
Topping with fresh parsley
Baking till slightly toasted
Topping with sun dried tomatoes, Parmesan and basil
Crostini served with olive oil

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