Slice the baguette: Cut into 1/2-inch thick slices on a slight diagonal. This gives you more surface area and a nicer shape. Keep slices even so they toast at the same rate.

Preheat the air fryer: Set it to 360°F (182°C). Preheating helps get a crisp crust without drying out the center.

Brush with oil: Lightly brush both sides of each slice with olive oil. You want a thin, even coat—not puddles. Sprinkle with a pinch of kosher salt.

Add optional flavor: For garlicky crostini, cut a garlic clove in half and set aside. You’ll rub it on after toasting. Or sprinkle the slices now with a little dried oregano and black pepper.

Arrange in the basket: Place slices in a single layer in the air fryer basket. Don’t overlap. Work in batches if needed for even browning.

Air fry: Cook for 4–6 minutes, checking at the 3-minute mark. You’re looking for golden edges and a crisp top. Thicker slices may take closer to 6–7 minutes.

Rub with garlic (optional): Immediately after toasting, lightly rub the cut side of the garlic clove over each warm slice. A quick swipe is enough—garlic can be strong.

Cool on a rack: Transfer crostini to a wire rack to cool. This keeps the bottoms crisp and prevents steaming.

Make the topping (optional): For classic bruschetta, combine diced tomatoes, finely chopped red onion, chopped basil, a splash of balsamic, olive oil, salt, and pepper. Let it sit for 10 minutes to marry the flavors.

Assemble and serve: Spoon the tomato mixture onto crostini right before serving. Finish with a drizzle of olive oil and a pinch of flaky salt if you like.