Introduction

Crostini are versatile, crispy toasted bread slices topped with a variety of delicious ingredients. This recipe offers 8 delightful ways to enjoy crostini, from classic Caprese to zesty prawn toppings, perfect for entertaining or a tasty snack.

The image shows an assortment of small bruschettas arranged on a white marbled surface. Each piece has a base of toasted bread with one or two layers of toppings: some slices have a smooth white spread topped with dark green chopped herbs and dried cranberries, others have vibrant green smashed avocado with small cooked shrimp and a sprinkle of red chili flakes and chopped herbs. There are pieces with creamy white cheese spread topped with thinly sliced bright red strawberries and small green leaves. Another piece is topped with creamy white cheese spread and a folded slice of pink roast beef with a small green leaf garnish. The colors are rich and fresh, with a mix of textures from creamy cheese, soft fruit, tender shrimp, and crunchy bread. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

30 slices artisan baguette or French stick, cut 0.5cm (1/4-inch) thick on the diagonal
3 tbsp extra virgin olive oil
Salt
1 garlic clove, cut in half
350g (12 oz) baby bocconcini, cut into 8 pieces
400g (14 oz) cherry tomatoes, cut into 8 pieces
1/2 cup 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
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 by 7.5cm strips
75g (2.5 oz) baby capers
30 dill sprigs, for garnish
250g (8 oz) ricotta or similar smooth cheese
500g (1 lb) antipasto mix – olives (pitted), peppers, sun-dried tomato, artichokes
500g (1 lb) prawns/shrimp, peeled and deveined
2 garlic cloves, minced
1/2 tsp salt and pepper, each
3 tbsp olive oil, separated
2 eschallots or French onions, finely chopped
1/4 cup coriander/cilantro leaves, finely chopped
2 tbsp lime juice
2 avocados, halved and seed removed
160g (5.5 oz) goat cheese, softened (or cream cheese, Danish feta, or smooth ricotta)
14–16 ripe strawberries, sliced 3mm (1/8″) thick
2 tbsp honey
2 tsp fresh thyme leaves
2 tsp Hot English Mustard (adjust to taste)
180g (6 oz) 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
1/4 cup pitted black olives, finely chopped
1/4 cup pitted green olives, finely chopped
1/4 cup blanched almonds, finely chopped
2 tbsp extra virgin olive oil
150g (5 oz) frozen peas
1/2 small garlic clove, minced
2 tbsp parmesan, finely grated
1/4 tsp salt and pepper, each
250g (8 oz) cooked peeled prawns/shrimp
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 chilli (cayenne peppers), deseeded and finely chopped

Instructions

Step 1: Preheat your oven to 160°C (320°F), suitable for all oven types.
Step 2: Brush both sides of the bread slices with olive oil and sprinkle lightly with salt. Bake for 5 minutes.
Step 3: Remove the bread from the oven, rub the surface gently with the halved garlic clove, then bake for another 5 minutes until the crostini are completely crispy. Let them cool fully before adding toppings.
Step 4: Caprese Crostini: Toss bocconcini, cherry tomatoes, basil, olive oil, and salt and pepper in a bowl. Spoon mixture onto crostini and drizzle with balsamic glaze.
Step 5: Smoked Salmon with Dill Cream Cheese: Mix cream cheese with lemon zest, lemon juice, dill, salt, and pepper. Spread on crostini, top with folded salmon pieces, 3 capers, and a dill sprig each.
Step 6: Mediterranean Crostini: Finely chop antipasto mix. Spread ricotta on crostini, then pile on the antipasto mixture.
Step 7: Garlic Prawn and Avocado Crostini: Toss prawns with 1 tbsp olive oil, garlic, salt, and pepper. Sauté in batches over high heat in 1 tbsp olive oil until just cooked. Cool and chop into small pieces. Mix with remaining olive oil, eschallots, coriander, and lime juice. Spread avocado on crostini and top with prawn mixture.
Step 8: Strawberry with Goat Cheese and Honey: Spread goat cheese on crostini, layer with sliced strawberries, drizzle with honey just before serving, and sprinkle with thyme leaves.
Step 9: Rare Roast Beef with Hot English Mustard: Spread crostini with English mustard to taste, then cream cheese. Add a slice of roast beef and top with a rocket leaf.
Step 10: Holiday Tapenade: Mix parsley, dried cranberries, black and green olives, almonds, and olive oil in a bowl. Let flavors meld for at least 30 minutes. Spread goat cheese on crostini, then pile on the tapenade.
Step 11: Chilli and Mint Prawns on Parmesan Pea Puree: Boil peas until soft, drain well and blend with garlic, parmesan, olive oil, salt, and pepper until smooth. Stir in mint and lemon juice, and cool fully. Chop cooked prawns into small pieces. Spread pea puree on crostini, top with prawns, drizzle olive oil, and garnish with parsley and chilli.

Tips & Variations

Use day-old baguette for crisper crostini that hold toppings better.
Substitute goat cheese with cream cheese or ricotta for a milder flavor.
Adjust the heat of the recipe by varying the amount of Hot English Mustard or chilli.
Try adding a drizzle of honey to savory toppings for a sweet contrast.
Prepare the tapenade mix ahead and refrigerate to deepen flavors.

Storage

Store any leftover crostini toppings separately in airtight containers in the refrigerator for up to 2 days. Crostini are best served fresh as they can become soggy over time. Reheat plain crostini briefly in a low oven to restore crispness before assembling.

How to Serve

The image shows a collection of small toasted bread slices topped with different colorful toppings arranged on a round wooden board. One type has a thick white cream cheese layer topped with chopped dark green pistachios and dark red dried cranberries with slivers of almonds. Another variety features a bright green spread topped with chopped cooked shrimp mixed with red chili flakes and fresh herbs. There are also slices with a smooth white cheese spread layered with thin, folded slices of pink roast beef and a small garnish of dark green arugula. A few toasts have a thick white cheese base topped with bright red sliced strawberries and sprinkled with fresh green herbs. Another green spread slice is topped with diced shrimp mixed with red chili flakes and herbs. All the toasts sit on a wooden board with small flower garnishes around some pieces, and the entire scene is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crostini toppings ahead of time?

Yes, most topping mixtures can be prepared a day in advance and stored in the refrigerator. Just assemble on the toasted bread right before serving to maintain crispiness.

What bread works best for crostini?

An artisan baguette or French stick is ideal due to its firm texture and ability to crisp nicely when toasted. Cut slices about 0.5cm thick for the perfect bite.