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–+ servings
savory crostini appetizer assortment

Crostini Appetizers

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Italian
Servings 8 servings

Equipment

  • 1 Baking sheet
  • 1 sharp knife
  • 1 Cutting board
  • 1 pastry brush
  • 1 Mixing bowl
  • 1 Spoon
  • 1 wire rack (optional)

Ingredients
  

  • 1 baguette sliced into 24 thin rounds
  • 60 milliliter olive oil
  • 1 clove garlic peeled and halved
  • 150 gram cherry tomatoes quartered
  • 60 gram fresh mozzarella diced small
  • 10 gram fresh basil chopped
  • 2 gram salt
  • 1 gram black pepper freshly ground
  • 5 milliliter balsamic vinegar
  • 30 gram cream cheese softened
  • 30 gram goat cheese softened
  • 15 milliliter honey
  • 4 figs or 60 g dried figs, chopped; fresh; thinly sliced
  • 30 gram walnuts roughly chopped and lightly toasted

Instructions
 

  • Preheat the oven to 200°C (400°F).
  • Arrange the baguette slices in a single layer on the baking sheet.
  • Brush both sides of each baguette slice lightly with olive oil.
  • Toast the baguette slices in the oven for 6–8 minutes, turning once, until golden and crisp.
  • Remove the crostini from the oven and immediately rub the top side of each slice with the cut side of the garlic clove, then let cool 5 minutes.
  • In the mixing bowl, combine cherry tomatoes, mozzarella, basil, salt, pepper, 15 ml olive oil, and balsamic vinegar, stirring gently to coat.
  • In another small bowl, mix cream cheese, goat cheese, and honey until smooth and spreadable.
  • Spread half of the crostini with the tomato–mozzarella mixture, dividing it evenly among the slices.
  • Spread the remaining crostini with the cheese–honey mixture.
  • Top the cheese-topped crostini with fig slices and sprinkle with toasted walnuts.
  • Transfer all crostini to a serving platter and serve immediately.

Notes

For best results, slice the baguette on a slight diagonal to increase surface area and ensure even toasting, and avoid soaking the bread with too much oil so it stays crisp under the toppings. You can prepare the topping mixtures ahead of time and store them in the fridge, but always toast and assemble the crostini just before serving to prevent sogginess. If making for a crowd, keep plain toasted crostini in an airtight container at room temperature for a few hours and top as needed. Vary the toppings with seasonal ingredients—such as roasted peppers, prosciutto, or sautéed mushrooms—while keeping the bread base crisp and bite-sized for easy eating.
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