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Lemon Olive Oil Crostini

Lemon Olive Oil Crostini

A crunchy addition to your appetizer menu with a bright citrus twist

Recipe by: Gabrielle

Makes approximately 20-25 crostini

Wine Pairing:  2018 Pietro Family Cellars Sauvignon Blanc Reserve, Napa Valley

PREP TIME: 5 minutes COOK TIME: 10 minutes TOTAL TIME: 15 minutes


  • 1 French baguette
  • 3-4 Tbsp. GC Napa Valley Natural Lemon Olive Oil
  • 1 Tbsp. GC Napa Valley Chardonnay Finishing Sea Salt


  1. Preheat oven to 400 degrees.
  2. Slice baguette into ¼” slices. Arrange in a single layer on a baking sheet. Brush both sides of baguette slices with Lemon Olive Oil. Bake 7-10 minutes or until golden brown. Texture should have some crispness, but still a little chewy. Once removed from oven, lightly sprinkle top with Chardonnay Finishing Sea Salt.


The crostini can be a side for dipping into soups, used in place of crackers for cheese or as the foundation for flavorful toppings, such as: Spring Pea Pesto, goat cheese with a drizzle of GC Napa Valley Natural Culinary Lavender Infused Honey, melted brie, or a classic duo of chopped fresh ripe tomatoes and basil. The seasoned crostini offers an additional layer of complexity. Enjoy the Lemon Olive Oil Crostini warm or at room temperature.


  • 1 French baguette
  • GC Napa Valley Natural Lemon Olive Oil
  • GC Napa Valley Chardonnay Finishing Sea Salt
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