No Gluten, No Problem

Gluten? Fuggedaboutit.

  • Home
  • About Us
  • Blog
  • Recipes
    • Artisan GF Flour Blend
    • Common Ingredient Substitutions
  • Books
    • No Gluten, No Problem Pizza
    • Gluten-Free Family Favorites
    • Artisanal Gluten-Free Cooking
    • Artisanal Gluten-Free Cupcakes
    • The Gluten-Free Edge
  • Contact

Crostini

April 24, 2020 by Peter Bronski

Crostini is Italian for “little toasts.” They can be properly toasted (such as on a sheet pan in your oven) or grilled (our preference). Either way, they’re delicious… whether on their own, topped with lox, spread with tapenade, or our favorite, paired with bruschetta.

The recipe itself is delightfully simple. The trick is starting with a good loaf of gluten-free baguette (like our recipe, which we made for these photos). The bread matters, since that’s the essence of crostini.

Crostini

Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1–2 loaves GF baguette
  • Olive oil
  • Salt
  • Pepper
  • Garlic powder

Method
 

  1. Preheat a grill on medium-high heat. Clean and oil the grate.
  2. Cut the baguette(s) into thin slices about 1/8 to 1/4 inch thick. Arrange them in a single layer on a large baking sheet.
    (Note: If you've baked fresh baguettes, allow the loaves to cool completely before slicing. For smaller slices, cut directly across the loaf. For longer slices, cut the baguette on a bias / angle.)
  3. Drizzle the slices with olive oil.
    (Note: You don't have to cover every square inch of the slices with olive oil. Just aim for greater than 50% coverage. Drizzle enough olive oil that it soaks into the slices, but not so much that it runs through and pools on the baking sheet.)
  4. Season the top side of the oiled slices with a sprinkling of coarse kosher salt, some fresh-cracked black pepper, and a generous dusting of garlic powder.
  5. Grill the slices, plain side down, until toasted and starting to show browned grill marks, about 4 minutes. Flip the slices and repeat on the second side. Then remove and serve.
    (Note: Watch the crostini carefully during grilling. They can go from perfectly grilled to burned and blackened surprisingly quickly!)

Share this:

  • Click to email a link to a friend (Opens in new window) Email
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to share on Tumblr (Opens in new window) Tumblr

Filed Under: Breads, Recipes Tagged With: crostini

« Cinnamon Rolls (Updated)
Chicken Tinga (Tinga de Pollo) »

Welcome

Your kitchen. Our recipes. Happy taste buds! That’s the short story of No Gluten, No Problem.

Want to learn more about us? We’re Pete and Kelli Bronski, the husband-and-wife team behind the website.

>> Get to know us better.

Connect With Us

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Available Now!

Search

Archives

Copyright © 2025 · No Gluten, No Problem · Design by Heather Mackan · Built on GenesisWP

Copyright © 2025 · Tasteful Theme on Genesis Framework · WordPress · Log in