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Three Easy Crostini Appetizers

Crostini Appetizers with three different topping options are the perfect bite-size simple appetizer to make for your next gathering. These crostini recipes are easy to make and incredibly delicious!
Course Appetizer
Cuisine American
Keyword Crostini Appetizer
Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings 12 crostini appetizers
Calories 297kcal

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

  • 1 tablespoon butter
  • 1 tablespoon honey
  • 4 figs cut in half
  • 4 ounces 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.

Nutrition

Calories: 297kcal | Carbohydrates: 20g | Protein: 14g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 400mg | Potassium: 168mg | Fiber: 2g | Sugar: 7g | Vitamin A: 381IU | Vitamin C: 3mg | Calcium: 178mg | Iron: 2mg