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


  • Preheat a grill on medium-high heat. Clean and oil the grate.
  • 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.)
  • 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.)
  • 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.
  • 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!)