Crostini Appetizers with three different topping options are the perfect bite-size appetizer to make for your next gathering. These crostini recipes are easy to make and incredibly delicious!
These crostini appetizers are topped with the most delicious and easy to make toppings. Caramelized Figs with Honey and Goat Cheese, Caprese with a Balsamic Reduction and cheesy bite-size Tuna Melts.
These two-bite canapes are a great stater for your next dinner party or holiday party and one of the easiest and budget friendly hors d’oeuvres to make.
How To Make Crostini?
Crostini means “little toast” in Italian. These thin slices of toasted bread are the perfect vehicle for all kinds of delicious toppings. Crostini are incredibly easy to make and freshly baked crostini always taste better than anything you can buy at the store.
To make homemade crostini, all you need is bread and olive oil. Baguette is the most popular bread choice for crostinis but you can also make them with ciabatta or any other artisan style bread.
Simply slice the bread into thin slices, brush or drizzle with olive oil, sprinkle a little salt and bake in a preheated 375 degrees oven until golden and crispy (about 7 – 10 minutes). If you are wondering about garlic, well – after baking a fresh clove of garlic can be rub on the mini toast surface, this step is very common when making Ttalian bruschetta – a larger and less crispy crostini usually topped with fresh tomatoes and basil or cured meats.
Crostini Appetizers
1. Caramelized Figs with Honey and Goat Cheese Crostini
This crostini topping may sound fancy but it couldn’t be easier to make. I always look forward fig season so I can make this amazing appetizer. This is a very elegant, vegetarian crostini topping. The combination of sweetness from the honey and figs and the tangy flavor of the cream cheese are a match made in heaven!
When figs are not in season, you can use peaches, pears or apples.
2. Mini Tuna Melt Crostini
A simple tuna salad topped with cheese and quickly broiled is a fun twist on the popular sandwich – tuna melt. I added capers but you can skip them if you prefer. This is definitely an easy and budget friendly party food.
3. Caprese Crostini – Tomato, Basil, Fresh Mozzarella and Balsamic Reduction
The classic caprese salad is the inspiration for this crostini. I cut the bread on a bias (which makes it look bigger than a crostini), but I could not resist the beautiful fresh garden tomatoes I had handy. As you can see they needed a little bit of extra “toast” room! You can cut the tomatoes into smaller pieces like when making tomato bruschetta.
Crostini Recipe Tips
- Choose a thin long bread, like French baguettes to get small rounds of crostini.
- Prevent soggy crostini bread by adding the toppings just before serving.
- Make Ahead Crostini: Crostini can be made ahead and stored in an airtight container for up to 4-5 days.
- Make Ahead Crostini Appetizers: You can make the tuna salad topping ahead of time and store it in an airtight container in the refrigerator for no more than 2-3 days. All other toppings are better when made fresh.
- When making the Caramelized Figs with Honey and Goat Cheese Crostini, you can brush the bread with melted butter instead of olive oil for a richer sweeter flavor.
- If figs are not in season, you can use sliced peaches, pears or apples
- If you are not a fan of goat cheese, cream cheese can be used. I prefer to use whipped cream cheese as it spreads easily.
- You can use store bought Balsamic reduction instead of making it from scratch.
Looking for Other Crostini Recipes?
Other Appetizer Ideas:
Three Easy Crostini Appetizers
Ingredients
For the Crostini
- 12 slices of baguette or country-style Italian bread, sliced at a 45-degree angle about 1/2 inch thick
- 1/4 cup extra-virgin olive oil
For the Caramelized Figs with Honey and Goat Cheese
For the Tomato, Mozzarella and Basil with Balsamic Reduction
- ¼ cup balsamic vinegar
- 1 cup cherry tomatoes, cut in half
- 4 ounces fresh mozzarella cheese, cut into small bite size pieces
- basil leaves, finely chopped
- ½ tablespoon extra virgin olive oil
- Salt and pepper to taste
For the Tuna Melt
- 1 4-ounce can solid white tuna, drained
- 3 tablespoons mayonnaise
- 1 tablespoon capers, drained
- Splash of lemon juice
- Salt and pepper to taste
- 4 ounces grated sharp cheddar cheese
Instructions
To make the crostini:
- Preheat the oven to 375° F. Brush the bread slices with the olive oil and arrange them on a baking sheet. Bake them until golden, for about 7-9 minutes. Remove them from the oven and let them cool to room temperature.
For the Caramelized Figs with Honey and Goat Cheese
- In a medium sauté pan over medium-low heat melt the butter. Add the honey and mix well. Place the figs cut side down and caramelized over medium heat for about 4 minutes, turn the figs and caramelize for an additional minute. Remove from the heat.
- Spread the goat cheese on the crostini and place the caramelized figs on top.
For the Tomato, Mozzarella and Basil with Balsamic Reduction
- To make the balsamic syrup:
- In a small saucepan boil the balsamic vinegar until reduced to about half.
- In a medium bowl gently combine the tomatoes, mozzarella, basil and olive oil. Season with salt and pepper to taste.
- Top the crostini with the tomato/mozzarella mixture and drizzle with the balsamic reduction.
For the Tuna Melt
- In a small bowl combine the tuna, mayonnaise, capers and the lemon juice. Mix well and season with salt and pepper to taste.
- Place the crostini on a baking sheet and mound with the tuna mixture. Top with the shredded cheese.
- Heat the broiler. Broil 4 inches from the heat for about 3 minutes or until the cheese is melted.
Notes
- Choose a thin long bread, like French baguettes to get small rounds of crostini.
- Prevent soggy crostini bread by adding the toppings just before serving.
- Make Ahead Crostini: Crostini can be made ahead and stored in an airtight container for up to 4-5 days.
- Make Ahead Crostini Appetizers: You can make the tuna salad topping ahead of time and store it in an airtight container in the refrigerator for no more than 2-3 days. All other toppings are better when made fresh.
- You can use store bought Balsamic reduction instead of making it from scratch.
Leave a Reply