A platter of 8 different crostini variations showcasing gourmet toppings.

Crostini – 8 Delicious Variations

ByCasey Monroe

why make this recipe

Crostini are a delightful way to enjoy a variety of toppings on crispy bread. They’re perfect as appetizers for parties, snacks for gatherings, or a simple treat at home. With their crunchy texture and rich flavors, crostini can please everyone, making them a versatile and fun dish to prepare.

how to make Crostini

Ingredients:

  • 30 slices artisan type baguette or French stick, cut 0.5 cm / 1/4-inch thick on the diagonal (Note 1)
  • 3 tbsp extra virgin olive oil
  • Salt
  • 1 garlic clove, cut in half
  • 350g/12 oz baby bocconcini (small ones), cut into 8 (Note 2)
  • 400g/14 oz cherry tomatoes, cut into 8 (Note 3)
  • 1/2 cup (packed) basil leaves, finely sliced
  • 3 tbsp extra virgin olive oil
  • 3/4 tsp salt and pepper, each
  • 4 tbsp balsamic glaze, store-bought or homemade
  • 250g/8 oz spreadable cream cheese (or crème fraîche, Note 4)
  • 2 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp salt and pepper, each
  • 1/3 cup dill, finely chopped
  • 500g/1 lb smoked salmon, cut into 2cm / 4/5" x 7.5cm / 3" strips
  • 75g/2.5 oz baby capers
  • 30 dill sprigs, for garnish
  • 250g/8 oz ricotta (or similar, smooth easiest to spread)
  • 500g/1 lb antipasto mix – olives (pitted), peppers, sundried tomato, artichokes
  • 500g/1 lb prawns/shrimp, peeled and deveined
  • 2 garlic cloves, minced
  • 1/2 tsp each salt and pepper
  • 3 tbsp olive oil, separated
  • 2 eschallots/French onions, finely chopped
  • 1/4 cup coriander/cilantro leaves, finely chopped
  • 2 tbsp lime juice
  • 2 avocados, halved and stone removed
  • 160g/5.5 oz goats cheese, softened (or cream cheese, Danish feta or a good smooth ricotta)
  • 14 – 16 ripe strawberries, sliced 3mm / 1/8" thick
  • 2 tbsp honey
  • 2 tsp fresh thyme leaves
  • 2 tsp Hot English Mustard (or more, if you’re brave!)
  • 180g/6oz rare roast beef, shaved or finely sliced
  • 16 baby rocket/arugula leaves, for garnish
  • 1/2 cup parsley, finely chopped
  • 1/2 cup dried cranberries, separated (they tend to stick together)
  • 1/4 cup pitted black olives, finely chopped
  • 1/4 cup pitted green olives, finely chopped
  • 1/4 cup almonds (preferably blanched), finely chopped
  • 2 tbsp extra virgin olive oil
  • 150g/5oz frozen peas
  • 1/2 small garlic clove, minced
  • 2 tbsp parmesan, finely grated
  • 1/4 tsp each salt and pepper
  • 250g/8oz cooked peeled prawns/shrimp (500g/1lb cooked whole, Note 5)
  • 2 tbsp mint leaves, finely chopped
  • 2 tsp lemon juice
  • Extra virgin olive oil, for drizzling
  • 1 tbsp parsley, finely chopped
  • 1 tbsp large red chili (cayenne peppers), deseeded and finely chopped

Directions:

  1. Crostini Base: Preheat the oven to 180°C (350°F). Arrange the baguette slices on a baking sheet. Brush them with 3 tablespoons of olive oil and sprinkle with salt. Bake for about 8-10 minutes until they are golden and crisp.

  2. Caprese: On the toasted bread, place bocconcini, cherry tomato halves, and fresh basil. Drizzle with balsamic glaze.

  3. Smoked Salmon with Dill Cream Cheese: Spread cream cheese mixed with lemon zest and lemon juice on crostini. Top with smoked salmon, dill, and capers.

  4. Mediterranean: Spread ricotta on the crostini. Add a mix of antipasto items like olives, peppers, and sundried tomatoes.

  5. Garlic Prawn/Shrimp and Avocado: Sauté prawns with minced garlic, salt, and pepper in olive oil. Top toasted bread with avocado slices and cooked prawns.

  6. Strawberry with Goats Cheese and Honey: Spread goats cheese on the crostini, add sliced strawberries, drizzle with honey, and sprinkle with thyme.

  7. Rare Roast Beef with Hot English Mustard: Top crostini with roast beef and a dollop of hot English mustard. Garnish with arugula.

  8. Holiday Tapenade: Mix black and green olives, cranberries, and almonds. Spread the mixture on crostini for a festive bite.

  9. Chilli and Mint Prawns on Parmesan Pea Puree: Blend peas and parmesan for a smooth puree. Spread on crostini, top with chili-infused prawns, and garnish with mint.

how to serve Crostini

Serve the crostini on a large platter for guests to enjoy. You can arrange various toppings separately for a beautiful display. Add fresh herbs or extra toppings for extra flair!

how to store Crostini

Crostini are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for a day. The topped ingredients may make the bread soggy, so keep toppings separate and assemble just before serving.

tips to make Crostini

  • Use a good quality bread for the best flavor and crunch.
  • Toast the crostini just right—don’t let them get too dark or they’ll taste burnt.
  • Customize toppings based on your taste or what’s in season.
  • Prepare ingredients ahead of time for quick assembly later.

variation

You can mix and match toppings based on your preferences. Try using different cheeses, spreads, or seasonal toppings. Experiment with flavors like spicy or sweet to create unique crostini.

FAQs

Can I make crostini in advance?
Yes, you can prepare the crostini bases in advance. Just store them in an airtight container and add toppings just before serving.

What type of bread is best for crostini?
A crusty artisan baguette or a French stick works best for creating the perfect crispy base.

How many toppings can I use?
There’s no limit! Feel free to use as many as you’d like, depending on your guests’ preferences and the occasion.