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Rosemary Crostinis

I’m a firm believer that the best things in life are simple….


Or the simplest things in life are the best. Or vice verse or hither and yon.


Rosemary Crostinis fall in to that simply the best category.  Easy. Simple. Delicious. polka dot period!


I usually over buy when it comes to baguettes.  One baguette is never nearly enough, two doesn’t quite seem to do it, but three is too much and well four is excessive.  I quite often fall into the four is excessive category.  I’m the Imelda Marcos of bread.

Ribbet collage

So I have come up with this tasty little trick for using the leftover baguette. I also make croutons but that’s a story for another day.  Today lets talk crostinis. Simple thin cut rounds of baguette brushed with olive oil sprinkled with rosemary and sea salt and toasted or grilled.


Goat Cheese, Strawberry Rhubarb Jam with Balsamic reduction.


They keep wonderfully.  If you allow them to cool completely and then store them in a zip-loc they will last up to 2 weeks…they never last two days around here. (If someone happens to open the bag and eat one, and not close the bag, and because it’s summer and it’s humid, and the crostini’s get chewy and are no longer crunchy, pinch that person really hard, and then pop them, the crostini not the slacker bag zipper upper,  back in the oven for a few to crisp them up.)

Top them with bruschetta, or cheese, oh the possibilities are endless.  Or just pop them in your mouth like cheetos.

Rosemary Crostini

These easy to make crostinis are thin cut baguette brushed with oil and herbs and toasted to perfection make the best platform for so many delicious toppings!
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 26 minutes
Course Appetizer
Cuisine appetizer
Servings 24 servings


  • 1 Baguette whole wheat or white
  • 3 tablespoons Olive Oil
  • 1 tablespoon chopped fresh Rosemary
  • 1 tablespoon Sea Salt


preheat oven to 400 degrees

  • Cut baguette into thin slices, arrange on a baking sheet brush the side that’s up with olive oil. Combine chopped rosemary and sea salt sprinkle over olive oil brushed side of bread rounds. Place in preheated oven and toast for 10 minutes.
  • Remove and allow to cool. Store in a zip-loc back until ready to serve.
Keyword appetizer, bread, easy, fresh herbs, rosemary
Tried this recipe?Mention @eat2gather or tag #eat2gather!

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    1. It’s crazy right?! one, no two, uH no I’ll take 6o! ; P hahahah My husband and I never understand the people who leave their whole bread basket at a restaurant untouched…seriously.

  1. LOVE these, Sheila! Crostini are a perfect snack or appetizer and so versatile. I serve them often at my dinner parties and get-togethers. Bravissima!

    1. Flavia, Thank you! Thanks also for stopping by ; ) have a great weekend..hope you get the chance to wind down with a nice appetizer at some point this weekend! Sheila

  2. Having a French husband means we always have a baguette in the house! I usually make these up and freeze them, so I always have an appetizer ready to go for drop in guests. So many possibilities. And now you’ve given me another one! These look simply luscious!

        1. Thanks for getting back to me! That is such a great idea, I would never have thought to freeze the crostinis.

    1. It is the perfect little nibble isnt it?! Thanks for stopping by : ) have a great weekend. xoxo Sheila