Here you have five options to create amazing crostini appetizers! You'll love these delicious, sweet n' savory combinations showcasing fresh heirloom tomatoes, sweet corn, peaches, cherries, zucchini and cucumber along with a variety of cheeses, bread, meat, seafood and fresh herbs.
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The Combinations
I'm usually pretty quick at making decisions but this post is the result of me being rather indecisive. There are just too many mouthwatering options when it comes to these summery snacks so I figured why not create a bunch!
Starting from the top in the photo above, we have Lemony Lump Crab, Heirloom Tomato & Zucchini Caprese, Grilled Mexican Street Corn & Chorizo, Tuscan Stone Fruit & Prosciutto, and Smoked Salmon & Cucumber Everything Bagel. I would be really hard pressed to choose which was best. Truly loved them all!
Ingredients & Substitutions
The key to great crostini is having high-quality bread as the base and topping it with really fresh ingredients. The main elements to create the flavor profiles include a spread or jam, cheese, a protein, veggies/fruit, and fresh herbs.
The beauty of making up crostinis is they're totally customizable to fit your dietary preferences.
Next is a close up and quick rundown of each crostini. The recipe card below has all the details on making 12 of each.
It's really just a guideline to let those creative culinary juices flow to make the most epic crostini appetizers your friends and fam have ever seen.
Lemony Lump Crab Crostini
Jumbo lump crabmeat mixed with crème fraiche, Dijon mustard, green onions, fresh basil and chives on hearty multigrain and topped with shishito pepper slices.
Heirloom Tomato Caprese Crostini
Sliced heirloom tomatoes and cherry tomatoes, zucchini, fresh mozzarella, onion jam, basil and oregano, balsamic glaze drizzle, and grated parm on sourdough or ciabatta.
Grilled Mexican Street Corn & Chorizo Crostini
Crema Mexicana mixed with queso fresco and cilantro topped with grilled corn, chorizo, minced jalapeno, lime juice, grated cotija, and more cilantro for garnish on ciabatta or baguette.
Tuscan Stone Fruit & Prosciutto Crostini
Creamy burrata topped with prosciutto, grilled peach slices, cherries, honey drizzle, and fresh thyme on baguette.
Smoked Salmon & Cucumber Crostini
Crème fraiche, sliced cucumber, smoked salmon, pickled red onion, fresh dill, capers and cracked pepper on multigrain or pumpernickel.
I hope you enjoy these crostini combos as much as we do! They're perfect for entertaining and make for a fun date night al fresco. Cheers to warmer temperatures!
What to Serve with your Crostini Appetizers
- Peachy Caprese Pancetta Stacks
- Blistered Cherry Tomato & Grape Galette
- Grilled Farmers Market Salad w/ Halloumi & Adobo Chicken
- Shrimp & Chicken Skewers w/ Honey Sesame Glaze
- Blueberry Thyme Galette w/ Berry Jam Swirl Ice Cream
- Glazed German Fresh Fruit Flan
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📋 Recipe
Crostini Appetizers Five Ways
Ingredients
Lemony Lump Crab Crostini
- 1 lemon , zest and juice
- 3 tablespoons crème fraiche
- 2 teaspoons Dijon mustard
- 2 tablespoons each fresh basil and chives , finely chopped
- 1 tablespoon extra-virgin olive oil
- Kosher salt and ground black pepper
- 8 ounces jumbo lump crabmeat , picked through for any cartilage
- ¼ cup green onion , chopped
- 3-4 shishito peppers , sliced
- 6 slices of grilled multigrain bread , cut in half diagonally
Heirloom Tomato Caprese Crostini
- 12 slices ciabatta or baguette grilled or toasted
- Onion or fig jam
- 1 zucchini , cut into ⅛-inch slices
- 12 ounces fresh mozzarella , cut into ¼-inch slices
- 24 slices assorted heirloom tomatoes , plus halved or sliced cherry tomatoes
- Fresh basil leaves and oregano
- parmesan , freshly grated
- Balsamic glaze , store-bought
Grilled Mexican Street Corn & Chorizo Crostini
- 2 ears corn , husked
- 1 tablespoon olive oil
- 6 ounces Mexican chorizo
- ⅓ cup Mexican creme or sour cream
- ¼ cup queso fresco , crumbled
- 2 tablespoons fresh cilantro , chopped plus extra for garnish
- 1 jalapeno , minced
- Lime wedges
- cotija or parmesan cheese , freshly grated
- 12 slices ciabatta or baguette , grilled
Tuscan Stone Fruit & Prosciutto Crostini
- 2 slightly unripe firm peaches , halved and pitted
- 1 tablespoon extra-virgin olive oil
- 8 ounces burrata cheese
- 4 thin slices prosciutto , torn into strips (optional)
- 12 fresh cherries , halved and pitted
- 2 teaspoons honey
- Fresh thyme
- 12 slices ciabatta or baguette , grilled
Smoked Salmon & Cucumber Everything Bagel Crostini
- ½ red onion , thinly sliced
- ¼ cup red wine vinegar
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- ¼ cup hot water
- ½ cup crème fraiche
- 1 lemon , zested
- 1 tablespoon fresh dill , chopped plus extra for garnish
- 1 small cucumber , cut into ⅛-inch slices
- 4 ounces smoked salmon , thinly sliced
- 1 tablespoon capers , drained
- 6 slices multigrain bread or sourdough, toasted , cut in half diagonally
Instructions
Lemony Lump Crab Crostini
- In a medium bowl, whisk together the lemon zest and juice, crème fraiche, mustard, basil, chives, and olive oil. Season with salt and pepper, to taste.
- Add crabmeat and green onion to the dressing. Gently fold until well coated.
- Spoon crab mixture onto grilled or toasted bread.
- Garnish with shishito pepper slices, extra herbs and serve.
Heirloom Tomato Caprese Crostini
- Spread about a teaspoon or so of onion jam on crostini. Place a few zucchini slices on top.
- Put 1-2 slices of mozzarella on the zucchini.
- Add a few basil and oregano leaves.
- Top with 2 tomato slices and arrange cherry tomatoes as desired.
- Garnish with more basil, oregano and parmesan
- Drizzle with balsamic glaze as desired and serve.
Grilled Mexican Street Corn & Chorizo Crostini
- Heat grill over medium heat.
- Brush olive oil on corn. Sprinkle with a pinch of black ground pepper.
- Grill corn 15-18 minutes, turning every 3-4 minutes until slightly charred and tender.
- Grill chorizo until charred and warmed through, about 5 minutes.
- When cool enough to handle, cut kernels from the cobs and cut the chorizo into ¼-inch slices.
- Mix crema Mexicana with crumbled queso fresco and cilantro.
- Smear grilled bread with crema mixture. Top crema with 2-3 slices of chorizo, some of the corn, and minced jalapeno.
- Squeeze a lime wedge over each and garnish with more cilantro leaves, freshly grated cotija cheese, ground pepper or chili powder and serve.
Tuscan Stone Fruit & Prosciutto Crostini
- Preheat grill on medium.
- Brush cut side of peach halves with olive oil. Sprinkle with kosher salt and pepper.
- Place peaches cut side down directly on grill grates. Grill peaches, covered, about 4 minutes until slightly charred and softened. Turn peaches over and grill 2 minutes more. Transfer peaches to plate to cool.
- When peaches are cool enough to handle, cut each half into 6 slices.
- Spread about 1 tablespoon burrata on each bread slice. Top with a couple turns of freshly ground pepper and sprinkle with some thyme leaves.
- Place some prosciutto on the burrata. Top with 2 peach slices and some cherries.
- Drizzle assembled crostini with honey, garnish with more thyme and serve.
Smoked Salmon & Cucumber Everything Bagel Crostini
- In a medium bowl, combine red onion, vinegar, sugar, salt and hot water. Let pickle at least 30 minutes. (Can be made up to 3 days ahead. Let mixture cool completely, cover and chill.)
- In a small bowl, combine crème fraiche, lemon zest, dill, and a pinch of salt and pepper.
- Evenly spread crème fraiche mixture over toasts.
- Top with a few cucumber slices, strips of sliced smoked salmon, pickled onions, and capers.
- Garnish with more fresh dill, cracked pepper and serve.
Notes
Nutrition
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Ben|Havocinthekitchen says
Oh my goodness - these crostini look and sound AMAZING! I can easily live on bread, bruschetta, olive oil, veggies, cheese, and herbs throughout the summer (But it's impossible because I always want to explore more!) I'll repeat: you've created a fabulous board (Which can be easily served for the Queen)...and of course I want all these options. But if I needed to choose, my favourite would be those with crab and corn.
Kim Peterson says
Thanks so much Ben! It was so fun creating the different combos and even better enjoying them when the shoot was done. Cheers to summer!
Chelsey says
Yum! Love all of the fresh produce you used with these crostini’s! Such a beautiful, vibrant spread - perfect way to celebrate the end of summer!
Kim Peterson says
Thanks Chelsey!! We'll enjoy these as long as summer lasts but gears are already turning for fall crostinis!?
Jas @ All that's Jas says
I agree with you, Kim! It's hard to choose, so it's best to make a variety. I love all your options and they are all perfect bites to enjoy late summer evenings, but I think my favorite would be peach and prosciutto and smoked salmon and cucumber one. What can I say, I'm European, lol.
Kim Peterson says
Thanks so much Jas!! You can't go wrong with any of them, and they were the first two I ate after shooting. lol!
Alexandra Shunk says
I am a huge crostini fan and I love how colorful each of these are! The perfect way to end summer! I think my favorite is she lump crab crostini!! I need to splurge!!
Kim Peterson says
Thanks Aleka!! It's so hard for me to choose! The Mexican St Corn and Tuscan Stone Fruit were the standouts if I had to choose. But I devoured the Everything Bagel first!!?