Crostini are small, toasted bread slices topped with a wide range of savory ingredients—from simple tomato and basil to creamy whipped ricotta. They make a versatile appetizer or side dish that pairs well with soups, salads, and grilled meats. Because the toppings can be prepared ahead and the bread toasted just before serving, crostini are a practical choice for entertaining.
Ingredients
- 1 baguette (about 12 oz / 340 g), sliced into ½-inch (1.25 cm) rounds
- ¼ cup (60 ml) olive oil, plus more for brushing
- 1 garlic clove, halved
- 1 cup (150 g) cherry tomatoes, halved
- 1 tablespoon (15 ml) balsamic vinegar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup (240 g) ricotta cheese
- 1 tablespoon (15 ml) honey
- ¼ cup (10 g) fresh basil leaves, thinly sliced
- 1 cup (100 g) mushrooms, sliced
- 1 tablespoon (15 g) butter
- 1 teaspoon fresh thyme leaves
- 1 cup (100 g) arugula
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon (15 ml) extra-virgin olive oil
Instructions
- Preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet. Brush both sides lightly with olive oil. Bake for 5–7 minutes, flipping once, until golden and crisp. Remove from the oven and rub each slice with the cut side of the garlic clove. Set aside.
- In a small bowl, combine the cherry tomatoes, balsamic vinegar, ¼ teaspoon salt, and pepper. Let marinate while you prepare the other toppings.
- In another bowl, mix the ricotta with 1 tablespoon of olive oil and a pinch of salt. Set aside.
- In a skillet over medium heat, melt the butter. Add the mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 5–7 minutes. Stir in the thyme and season with salt and pepper. Remove from heat.
- In a small bowl, toss the arugula with the lemon juice and extra-virgin olive oil.
- To assemble, spread a spoonful of ricotta on half of the crostini. Top with the marinated tomatoes and a drizzle of honey. Sprinkle with basil.
- On the remaining crostini, place a spoonful of the sautéed mushrooms. Top with a small handful of dressed arugula.
- Arrange the crostini on a platter and serve immediately.
Tips
- For the best texture, use a day-old baguette—it holds up better when toasted and won’t become soggy.
- If you don’t have a baguette, use a ciabatta loaf or sourdough, sliced into similar-sized pieces.
- Make the toppings ahead of time (up to a day in advance), but toast the bread and assemble just before serving to keep the crostini crisp.
- Don’t overload the crostini—a spoonful of topping is enough. Too much will make the bread soggy and difficult to eat.
Serving Suggestions
Serve crostini as an appetizer before a pasta dinner, alongside a bowl of tomato soup, or as part of an antipasto platter with olives, cheese, and cured meats. They also work well as a light lunch when paired with a green salad.
Variations
- Classic Tomato-Basil: Use the marinated tomatoes and top with fresh mozzarella instead of ricotta.
- Fig and Prosciutto: Spread a thin layer of fig jam on the crostini, top with a slice of prosciutto and a crumble of goat cheese.
- White Bean and Rosemary: Mash cooked white beans with olive oil, garlic, and rosemary; spread on the crostini and drizzle with olive oil.
- Roasted Red Pepper: Top crostini with strips of roasted red pepper and a dollop of whipped feta.
Storage and Reheating
Assembled crostini are best eaten immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day—the bread will soften, but the flavors will still be good. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5–7 minutes until warm and crisp. Toasted bread slices (without toppings) can be stored in a sealed container at room temperature for up to 2 days; refresh them in the oven before serving.
Frequently Asked Questions
Can I use gluten-free bread? Yes, any gluten-free baguette or bread will work. Just watch the toasting time, as gluten-free bread can brown faster.
Can I make crostini ahead of time? You can toast the bread and prepare the toppings up to a day ahead, but assemble them no more than an hour before serving to keep the bread crisp.
How do I keep crostini from getting soggy? Brush the bread with olive oil and toast until fully crisp. Avoid adding wet toppings too far in advance, and drain any juicy ingredients like tomatoes before placing them on the bread.
What if I don’t have balsamic vinegar? Use red wine vinegar or apple cider vinegar mixed with a pinch of sugar to mimic the sweetness.
Can I freeze crostini? Yes, freeze the toasted bread slices in a zip-top bag for up to 3 months. Reheat directly from frozen in a 400°F (200°C) oven for 5 minutes.
Are crostini the same as bruschetta? They are similar, but crostini are typically smaller and served as bite-sized appetizers, while bruschetta is often larger and rubbed with garlic and topped with tomatoes.
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