- You can bake crostini up to a week in advance and store them in a good airtight container at room temperature. - They can be kept in the refrigerator as well for weeks but will need to be reheated in the oven for a few minutes to crisp them up again. - I don’t recommend freezing crostini, although you could prepare thinly sliced baguette or French loaf to store in Ziploc bags and thaw as and when needed for this recipe.