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20 minute dinner recipes

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From EatingWell:  November/December 1992

These crispy crostini can be made up to a week ahead—perfect to have on hand for the holidays when guests stop by at short notice. For a delicious appetizer, spread with Sun-Dried Tomato Pesto and top with chopped olives.

About 4 dozen crostini | Active Time: 10 minutes | Total Time: 45 minutes



  1. Preheat oven to 350°F. Cut bread into 1/3-inch-thick slices. Arrange the bread slices on a baking sheet. Set another baking sheet over top of the bread and bake for 15 minutes.
  2. Turn bread over, cover with the baking sheet and bake until golden, about 15 minutes longer. Let cool.


Per crostini : 14 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 3 g Carbohydrates; 1 g Protein; 1 g Fiber; 27 mg Sodium; 0 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 starch

Tips & Notes