Crostini Appetizers

There’s something about a tray of crostini that instantly says, “You’re welcome here.” Picture golden, crisp baguette slices, edges toasted to a deep caramel brown, the centers still tender.

You catch the aroma of garlic rubbing against warm bread, olive oil shimmering, and colorful toppings—ruby tomatoes, creamy white cheese, glossy green pesto—stacked like tiny edible paintings.

These crostini appetizers are quick to assemble, perfect for easy entertaining or a last-minute gathering; you can have them ready in about 20 minutes.

They’re ideal for beginners, busy hosts, and anyone who loves variety without much effort. I lean on crostini whenever friends text, “We’re nearby—can we stop in?” A half loaf of bread, a few jars and cheeses, and I’ve got a generous spread that feels thoughtful, not thrown together.

They shine at Sunday suppers, holiday parties, and casual wine nights. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold flavor with fresh tomatoes, basil, and creamy cheeses
• Impresses guests with two elegant, restaurant-style topping combinations
• Assembles quickly using simple ingredients and minimal equipment
• Stays crisp if toasted properly, perfect for make-ahead entertaining
• Offers flexible topping options to match any season or occasion

Ingredients

• 1 baguette, sliced into 24 thin rounds — slice on a slight diagonal for more topping surface
• 60 ml olive oil — use good-quality extra-virgin for best flavor
• 1 clove garlic, peeled and halved — for rubbing on hot crostini
• 150 g cherry tomatoes, quartered — choose ripe, sweet tomatoes
• 60 g fresh mozzarella, diced small — drain well so crostini don’t get soggy
• 10 g fresh basil, chopped — add just before mixing to keep flavor bright
• 2 g salt — fine sea salt seasons the toppings evenly
• 1 g black pepper, freshly ground — grind just before using for more aroma
• 5 ml balsamic vinegar — a syrupy, aged style adds deeper sweetness
• 30 g cream cheese, softened — let sit at room temperature for easy mixing
• 30 g goat cheese, softened — use a mild, creamy chèvre
• 15 ml honey — a floral variety pairs nicely with goat cheese and figs
• 4 figs, fresh, thinly sliced (or 60 g dried figs, chopped) — choose soft, ripe figs for best texture
• 30 g walnuts, roughly chopped and lightly toasted — cool after toasting to stay crunchy

Step-by-Step Method

Preheat the Oven

Set the oven to 200°C (400°F). Allow it to fully preheat while you prepare the baguette. This guarantees the bread toasts evenly and crisps quickly. Line a baking sheet for easy cleanup. Gather your tools so everything is ready once the bread is sliced and the toppings are assembled.

Slice and Arrange the Baguette

Slice the baguette into 24 thin rounds, cutting on a slight diagonal to maximize surface area. Aim for even thickness so the pieces toast uniformly. Arrange the slices in a single layer on the baking sheet, leaving a bit of space between each to allow hot air to circulate and crisp the edges.

Brush with Olive Oil

Brush both sides of each baguette slice lightly with olive oil using a pastry brush. Avoid soaking the bread, as too much oil can make it greasy instead of crisp. A thin, even coating helps the slices brown beautifully and adds flavor without overpowering the delicate toppings.

Toast Until Golden and Crisp

Place the baking sheet in the preheated oven. Toast the baguette slices for 6–8 minutes, turning them once halfway through. Watch carefully near the end to prevent burning. Remove when they’re golden and crisp all over.

Transfer to a wire rack if desired to cool slightly and stay crunchy.

Rub with Garlic and Cool

Immediately rub the top side of each hot crostino with the cut side of the halved garlic clove. Use light pressure so the garlic perfumes the bread without overpowering it. Let the crostini cool for about 5 minutes.

This brief cooling time helps them firm up and stay crisp under the toppings.

Mix the Tomato–Mozzarella Topping

Combine the cherry tomatoes, diced fresh mozzarella, and chopped basil in a mixing bowl. Season with salt and freshly ground black pepper. Add 15 ml olive oil and the balsamic vinegar.

Stir gently to coat the ingredients without crushing the tomatoes. Taste and adjust seasoning as needed before topping.

Prepare the Cheese–Honey Spread

In a small bowl, mix the softened cream cheese, goat cheese, and honey. Stir until the mixture is smooth, creamy, and easily spreadable. Adjust sweetness by adding a touch more honey if desired.

Guarantee the cheeses are at room temperature so they blend evenly and spread without tearing the crostini.

Top with Tomato–Mozzarella Mixture

Spread half of the crostini generously with the tomato–mozzarella mixture, dividing it evenly. Use a spoon to place the topping, letting any excess liquid drip back into the bowl. Keep the pieces tidy and bite-sized.

Arrange the topped crostini so they’re easy to grab from the serving platter later.

Spread the Cheese–Honey Mixture

Spread the remaining crostini with the cheese–honey mixture, using the back of a spoon or a small knife. Aim for an even layer that fully covers the surface. Keep the layer thick enough to anchor the fig slices but not so thick that it overwhelms the delicate sweetness of the fruit topping.

Finish with Figs and Walnuts

Top each cheese-topped crostino with thin slices of fresh fig or small pieces of dried fig. Arrange them attractively over the cheese. Sprinkle lightly with toasted, roughly chopped walnuts for crunch and nutty flavor.

Press gently so the toppings adhere without squashing the figs.

Plate and Serve Immediately

Transfer all the assembled crostini to a serving platter, alternating the tomato–mozzarella and fig–walnut varieties for visual contrast. Serve as soon as possible to maintain the crispness of the bread.

If needed, keep extra plain toasted crostini nearby and top in small batches to prevent sogginess.

Ingredient Swaps

• Use a gluten-free baguette or sliced polenta rounds for a gluten-free base.
• Swap mozzarella with a lactose-free or plant-based cheese, and replace cream cheese/goat cheese with dairy-free cream cheese plus a drizzle of olive oil for creaminess.
• Sub cherry tomatoes with roasted red peppers or sun-dried tomatoes; use peaches, pears, or grapes instead of figs when out of season.
• Replace walnuts with almonds, pistachios, or pumpkin seeds for nut allergies or regional availability.

You Must Know

– Scale • To serve a crowd (e.g., 16 people) → Double all toppings and use two baking sheets, rotating their positions halfway through to keep browning even.

You want the same golden color on all slices so no one gets a chewy or overly hard piece.

Serving Tips

• Arrange tomato and fig crostini alternately in concentric circles on a large platter.
• Serve with a small bowl of mixed olives and a light Italian white wine.
• Drizzle extra balsamic glaze over tomato crostini just before serving for shine and flavor.
• Garnish platter with fresh basil sprigs and extra fig wedges for color contrast.
• Offer on tiered stands for parties, keeping extra un-topped crostini nearby to refresh.

Storage & Make-Ahead

Store assembled crostini in the fridge for up to 1 day, though they’re best fresh.

The tomato topping and cheese–honey mixture keep 2 days refrigerated in airtight containers.

Toast baguette slices up to 6 hours ahead and store airtight at room temperature.

This dish doesn’t freeze well; bread becomes soggy.

Reheating

Reheat crostini gently to maintain crispness.

Use a 175°C (350°F) oven for 5–7 minutes, or briefly warm toppings in a microwave or skillet, then place onto freshly re-crisped bread.

Crostini in Italian Aperitivo

In the gentle hum of an early evening bar in Italy, crostini quietly steal the spotlight of aperitivo—the unhurried ritual of drinks and small bites before dinner. I love how the room warms with clinking glasses, low laughter, and the perfume of toasted bread drifting from the counter.

You might hold a small plate in one hand, an icy spritz in the other, and choose between ruby-topped tomato crostini or a glossy layer of honeyed cheese and figs. Each bite is crisp, then tender, a contrast of salty, sweet, and tangy that nudges your appetite awake without rushing it.

To me, crostini turn aperitivo into something intimate: a slow, savory welcome to the evening ahead.

Final Thoughts

Give these crostini appetizers a try and see which topping you love most—fresh and savory or sweet and tangy.

Don’t hesitate to tweak the ingredients with your favorite seasonal produce to make them your own.

Frequently Asked Questions

Can I Make Crostini Gluten-Free or Low-Carb Without Losing Texture?

You can, and I do it often. I toast thin slices of gluten-free baguette or oiled cauliflower rounds until shatter‑crisp, then pile on juicy toppings—the warm edges crackle, the centers stay tender, still wonderfully snackable.

How Do I Scale This Crostini Recipe for 50 or More Guests?

For 50 guests, I’d plan about 4–5 pieces each, then multiply every ingredient accordingly, bake in batches, and keep the toasted slices warm while those fragrant toppings wait, glistening, in big comforting bowls.

What Wine or Cocktails Pair Best With These Two Crostini Toppings?

I’d pour a crisp Pinot Grigio with the tomato–mozzarella, its citrus whisper brightening each bite. For the fig, goat cheese, and honey, I’d serve chilled Prosecco or a bourbon-fig cocktail, wrapping everything in mellow warmth.

How Can I Keep Crostini Crisp During Outdoor or Picnic Events?

I keep crostini crisp by packing toasted slices separately in an airtight tin, lining it with paper towels, then topping just before serving; you’ll hear that gentle crackle instead of a sad, soggy chew.

Are There Kid-Friendly Variations if Guests Dislike Figs or Goat Cheese?

Yes—I’d swap figs and goat cheese for milder toppings. I’d spoon warm marinara with mozzarella, or creamy cheddar with apple slices, or even peanut butter, honey, and banana—colors bright, edges crisp, everything comfortingly familiar.