How to Make Avalon’s Crostini

Paired with cheese, fresh fruit, and salumi, crisp bread is the perfect addition to a hearty charcuterie board
avalon crostini
Avalon’s crostini

Avalon knows a thing or two about bread. The business, which operates two locations in Detroit and one in Ann Arbor, pulled the first loaves from its hearthstone oven in 1997. Today, it welcomes more than 1,000 customers through its doors each day. Get a taste of what Avalon does best with the recipe for its charcuterie board-worthy crostini.

Avalon’s Crostini Recipe


1 loaf Avalon Corktown Cinnamon Raisin 

Bread (unsliced)

Olive oil

Coarse sea salt and/or turbinado sugar 

Bucherolle or fresh chevre

Gus & Grey No Figgity Marmalade 

or other jam 

Fresh thyme 


Preheat oven to 400 degrees. Cut loaf of bread into 1/4-1/2-inch slices. Lay slices of bread on a sheet pan and drizzle or brush lightly with olive oil. Sprinkle with sea salt and/or turbinado sugar. Put sheet pan in oven for 5-10 minutes. Once edges of bread are golden, remove from oven and let cool. Break crostini into 1-inch pieces for bite-size pieces. Top with jam, a crumble of cheese, and a few fresh leaves of thyme. 

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This story is featured in the September 2021 issue of Hour Detroit magazine. Read more stories in our digital edition