Crostini 8 Ways
Today, I am going to be talking about Crostini.
Crostini means little bread in Italian, it describes a crispy, toasted slice of bread topped with a wide array of spreads and toppings, they are often served as an antipasti/appetizer or as a party snack and are incredibly versatile as they can be either savory or sweet.
Today, I’ll be sharing 8 delicious crostini recipes that all pack tons of flavor into little bites, some will be classics some might be a little unusual, but I can guarantee you that they will all be delicious!
Let’s do this!
Crostini is basically a small open-faced sandwich, and the foundation to any good sandwich is the bread.
I like using a nice Italian loaf as it’s crusty and has a nice flavor to it, but any firm, crusty bread like ciabatta or a baguette will work great too.
I do suggest making sure the bread is fresh as stale bread doesn’t slice as evenly.
To prepare the bread, I start by slicing it into 1/4-inch slices, making sure to slice it as evenly as possible. I then brush my bread slices with olive oil then bake at 375 degrees for 10 minutes or until the bread is toasty on the bottom.
Let the bread cool completely, then start topping!
So what can you put onto a crostini? Well, I think the better question is what can’t you put on a crostini? Here are a few guidelines to consider when coming up with toppings for your crostini.
Not required, but a spread like pesto, mayonnaise, or jam is ideal because it protects the bread from getting soggy from any other potentially wet toppings, so they’ll last a lot longer on your party table.
Consider using flavors and ingredients that pair well with each other, anything that you would put into a sandwich can likely go onto a crostini.
Think about the contrast in flavor, texture, and color so your crostini are able to please all of your senses at once.
No matter what you put onto a crostini, make sure you apply it evenly so that each crostini has the same amount of each topping and, therefore, all tastes the same.
Crostini is meant to be an appetizer, so I would suggest sticking to lighter ingredients like vegetables, lean proteins, and soft cheeses, especially if said crostini are part of a multi-course meal.
Ok, now that the basics are covered, let’s dive into it! I will begin with a real classic.
#1: Caprese Crostini
This is one of the most classic flavor combinations in all of Italy, but is so tasty!
Lay a slice of fresh mozzarella on top of each slice of bread, followed by a slice of fresh tomato. Lightly season the tomatoes with salt and pepper, then top with Chopped basil, a drizzle of olive oil, and balsamic vinegar.
Some flavor combinations are classics for a reason. In fact, this is so classic that you’re likely imagining it in your head right now, so I probably don’t even need to describe it.
#2: Pesto BLT Crostini
You could call this a fancy version of a classic BLT sandwich because that’s basically what it is.
Spread some basil pesto onto the bread, then top with sliced tomato, crispy prosciutto, some fresh arugula, and a drizzle of olive oil.
Not much needs to be said about this one. You get saltiness, crispiness, pepperiness, and freshness, and then that pesto comes in to wake your palate right up, all of which is meant to be lifted up by the bread.
#3: Cashew and Zucchini Crostini
This is a really good vegan option.
Thinly slice some zucchini to roughly the same width as the bread, then sprinkle with salt and leave for about 20 minutes to pull out the water.
Spread some cashew ricotta (made by blending cashews soaked in water until it takes on a soft, ricotta-like texture) onto the bread. Pat the zucchini dry with paper towels, then put it on the bread and top with chopped sun-dried tomatoes, basil, some grated lemon zest and a sprinkle of nutritional yeast.
Look, you don’t even have to be vegan to enjoy this type of crostini. That cashew ricotta, the zucchini, and the tomato blend together beautifully for a light, healthy bite.
#4: Smoked Salmon Crostini
This is a play on a classic blini, a tiny buckwheat pancake topped with the ingredients I’m about to mention.
Spread a bit of crème fraiche onto the bread; if you can’t find crème fraiche, then sour cream will also work. Top with smoked salmon, a few capers (or caviar, if you want to be really fancy), a few little sprigs of dill, and a squeeze of lemon juice.
It doesn’t get much simpler than this! Smoky, salty salmon, tangy crème fraiche, briny capers, and that crunchy bread to tie it all together!
#5: Blue cheese and Caramelized Onion Crostini
This one needs no further introduction.
Crumble some blue cheese and schmear (yes, that’s an actual culinary term) some onto the bread. Top with caramelized onions, arugula, a drizzle of olive oil, and a light splash of balsamic vinegar.
This crostini gives me strong steakhouse vibes. Sharp blue cheese, sweet onions, that arugula, and the balsamic to bring acidity and lift the entire crostini up!
#6: Deviled Egg Crostini
This one is an experiment of mine that I think worked out very well!
Mix together some mayonnaise, Dijon mustard, diced pickles and a splash of pickle juice. Season with salt and pepper, then spread that onto the bread. Top with sliced hard-boiled eggs and a dusting of smoked paprika.
If you love deviled eggs as much as I do, then you are guaranteed to love this deviled egg crostini. It provides all of the iconic flavors of deviled eggs with that added crunch of the toasted baguette. What more could you ask for?
(Ok, that’s the savory crostini world, now let’s go sweet!)
#7: Strawberry Cheesecake Crostini
Another experiment that I think worked out beautifully.
Macerate some sliced strawberries by tossing them in sugar and setting aside until the juice pulls out.
Then, in a small bowl, combine cream cheese, sugar, vanilla paste, and sour cream until smooth. Spread that onto the bread, then top with the strawberries. lemon zest, and some sliced basil.
What you have is a delicious strawberry cheesecake flavor that gives you vibes of those fancy charcuterie boards, but in a very delicious way!
#8: Cannoli Crostini
This one makes perfect sense to me, we already have the crunchy bread which acts like a cannoli shell.
Spread some ricotta cheese sweetened with a touch of sugar onto the bread. Drizzle on some melted dark chocolate, then quickly top with chopped pistachios and a sprinkle of flaky sea salt.
It’s got creaminess, it’s got crunchiness, it’s got all the flavors you expect in a cannoli, but in a more…flat form, and it is darn-right delicious!
And there you go, 8 delicious crostini that are all loaded with flavor, texture, and color on those little bread slices.
I hope that this has inspired you to go out and try making your own version of crostini, or make one of these 8 and tell me how you enjoyed it!
That’s all for you, see ya!
