Welcome to Soup-landia, otherwise known as February!
Actually, I live in Houston, and we’ve only dipped into the 30s a few times this winter, which I know sounds like a dream to some of you (Check back with me in August and I’ll be living on popsicles and wishing for a taste of the weather where you live!).
Whether you’re up to your rooftop in snow, or just enjoying the occasional cold front to make you feel like it’s *really* winter like I am, nothing’s quite as comforting as a steaming bowl of soup on a chilly day!
Except maybe a steaming bowl of soup with a couple of these golden, buttery, perfect crostini to dip into it!
Stretching Your Soup
But, even with a salad alongside it, soup can sometimes feel too light to be a complete meal… Enter these simple and delicious crostini!
They add a hearty finishing touch to nearly any soup, plus they’re frugal and ready in just minutes!
How to Make Perfect Crostini
You might be thinking, isn’t “crostini” just toast with a fancy name?
Believe me, it’s not.
So how do you make it?
I’m glad you asked. In my opinion, there are three keys to perfect crostini:
1. The type of bread used.
I love sourdough – not only for it’s nutritional benefits – but also because it’s more airy texture makes for a wonderfully light and crispy crostini. I’m a novice sourdough baker and am still perfecting my own recipe, but you can check out Tiffany’s simple sourdough if you’re looking for a good recipe.
Note from Tiffany: If sourdough scares you, this No-knead Overnight Artisan Bread might be a good option!
2.The thickness of the slices.
This is partly a matter of personal preference, and partly a matter of how you want to serve your crostini. For lighter, crispier crostini, slice them thin (1/4-1/2″). For thicker crostini, like those used in French Onion Soup or for Bruschetta, you’ll want them closer to 1″ thick.
3. The two-step cooking process.
To get that perfect, crispy-outside-chewy-inside crostini texture, you need to first dry the bread, then toast it. Don’t worry, it’ll still be ready in 15 minutes or less, and will be so much better than toasting alone.
Perfect Crostini for Soup
- 1 loaf sourdough bread (or similar-textured bread)
- butter, softened
- Preheat oven to 400F.
- Slice sourdough to desired thickness and place on parchment lined baking sheet.
- Cook for 4 minutes, turn slices over, and cook for another 4 minutes.
- Remove from oven, and turn broiler on.
- While broiler is heating, butter one side of each bread slice. Once all slices are buttered, broil for 1-2 minutes, or until edges just begin to darken.
Additional Recipe Notes
Simple variations to this recipe can be made. Adding crushed garlic or garlic powder to the butter, or replacing the butter with Parmesan or other type of cheese are two of my favorite versions.
- Sourdough: approximately $1.50 if homemade (up to $7 per loaf if store bought)
- Butter: approximately $0.09
The total cost for a batch of these crostini is around $1.60 (makes 8-12, depending on loaf size and thickness of slices). I can’t think of a more affordable or tasty way to finish off your favorite soup!
OR, if cost is a concern for you, No-knead Overnight Artisan Bread is just 69¢ per loaf, making this crostini recipe just 78¢.