Baguette with olive oil is a simple, classic French snack or appetizer that lets two high-quality ingredients shine. A crisp, airy baguette is sliced, toasted or left fresh, then drizzled with fruity extra-virgin olive oil and finished with a pinch of salt. It works because the bread’s neutral, yeasty flavor and crunchy crust perfectly balance the peppery, grassy notes of good olive oil.
Ingredients
- 1 baguette (about 250 g / 8.8 oz)
- 1/4 cup (60 ml) extra-virgin olive oil, plus more for drizzling
- Flaky sea salt, to taste
- Optional: 1 garlic clove, halved (for rubbing)
Instructions
- Preheat your oven broiler (or a toaster oven) to high. Slice the baguette on a slight diagonal into 1/2-inch (1.25 cm) thick pieces.
- Arrange the slices on a baking sheet in a single layer. If using the garlic clove, rub the cut side lightly over one side of each slice for a subtle garlic flavor.
- Broil the bread for 1–2 minutes per side, until golden and crisp. Watch closely—broilers vary, and the bread can burn quickly. Alternatively, skip toasting and use the baguette fresh.
- While the toasts are still warm, brush or drizzle each slice with the olive oil. Use about 1 teaspoon (5 ml) per slice, or more to taste.
- Sprinkle with flaky sea salt and serve immediately.
Tips
- Use good oil: The olive oil is the star here, so choose a high-quality extra-virgin variety that you enjoy drinking. A bland or old oil will make the dish flat.
- Don’t over-toast: The baguette should be crisp but still slightly chewy inside. If it turns dark brown, it will taste bitter.
- Add a twist: A few cracks of black pepper, a sprinkle of za’atar, or a tiny pinch of chili flakes can elevate the flavor without masking the olive oil.
- Use day-old bread: If your baguette is a day old, toasting it revives the crust and makes it even better for absorbing oil.
Serving Suggestions
Serve the toasts as an appetizer with a cheese board, alongside a bowl of soup or salad, or as a side to grilled vegetables and roasted meats. They also make a great base for bruschetta—top with diced tomatoes, fresh basil, and a drizzle of balsamic glaze.
Variations
- Rubbed with tomato: After toasting, rub a cut tomato half over the bread before adding olive oil—this is the essence of Catalan pa amb tomàquet.
- With herbs: Stir chopped fresh rosemary, thyme, or oregano into the olive oil before brushing.
- Garlic bread style: Mix the olive oil with a minced garlic clove and a pinch of parsley, then brush over the bread before toasting.
- Sweet version: For a dessert snack, drizzle the toasted baguette with olive oil and a little honey or balsamic reduction.
Storage and Reheating
These toasts are best eaten right away, but leftovers can be stored in an airtight container at room temperature for up to 2 days. To reheat, place them in a 350°F (175°C) oven for 3–5 minutes until crisp. Do not microwave—they will become chewy and tough.
Frequently Asked Questions
Can I use any type of bread? Yes, a rustic sourdough or ciabatta also work well, but the baguette’s thin shape and high crust-to-crumb ratio make it ideal for this simple preparation.
Should the olive oil be extra-virgin? Yes, extra-virgin olive oil has a more complex, fruity flavor than regular olive oil. It is worth the extra cost for this dish because the oil is not cooked.
Can I make this ahead of time? You can toast the bread a few hours ahead and store it in an airtight container, but add the olive oil only right before serving to keep the bread crisp.
Is it okay to use a stale baguette? Absolutely—stale baguette actually works better because it toasts up crisper and absorbs the oil without becoming soggy.
What if I don’t have a broiler? You can toast the slices in a dry skillet over medium-high heat for 1–2 minutes per side, or use a toaster if the slices fit.
Can I use flavored olive oil? Yes, lemon-infused or chili-infused olive oil can add an extra layer of flavor. Just be sure it is high-quality and not too overpowering.
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