Late Summer Crostini Five Ways

Late Summer Crostini Five Ways is here in time for the weekend! I think you’ll love these delicious, sweet n’ savory combinations showcasing summer’s bounty of heirloom tomatoes, sweet corn, peaches, cherries, zucchini, and cucumber along with a variety of cheeses, bread, meat, seafood, and fresh herbs.

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 below, 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!

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Making Late Summer Crostini Five Ways

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 deets on making 12 of each. It’s really just a guideline to let those creative culinary juices flow to make the most epic crostini bar 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 Everything Bagel 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 summer, friends!!?

Here are more summery recipes to add to the menu!

• Peachy Caprese Pancetta Stacks
• Blistered Cherry Tomato & Grape Galette
• Grilled Farmers Market Salad w/ Halloumi & Adobo Chicken
• Shrimp & Chicken Skewers w/ Honey Sesame Glaze
• Grilled Cantaloupe & Black Bean Salad
• Blueberry Thyme Galette w/ Berry Jam Swirl Ice Cream
• Glazed German Fresh Fruit Flan

Essential Tools

• Mixing bowls
• 7-inch Santoku knife
• Handheld mandoline
• BPA-free cutting boards

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5 from 4 votes

Late Summer Crostini Five Ways

You’ll love these delicious crostini combinations showcasing summer’s bounty of heirloom tomatoes, sweet corn, peaches, cherries, zucchini, cucumber and more! Instructions are written to make 12 of each crostini. Mix and match as you like!

Course Appetizer, Snack

Cuisine American, Mediterranean, Mexican

Keyword appetizers, crostini, summer recipes

Prep Time 20 minutes

Cook Time 20 minutes

Assembly 20 minutes

Total Time 1 hour

Servings 12 of each crostini

Author Kim Peterson

Ingredients

Lemony Lump Crab Crostini

• Zest and juice of 1 large lemon
• 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 grilled or toasted ciabatta or baguette
• Onion or fig jam
• 1 small 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
• Freshly grated parmesan
• Balsamic glaze, store-bought

Grilled Mexican Street Corn & Chorizo Crostini

• 2 ears corn, husked
• 1 tablespoon olive oil
• 6 ounces Mexican Chorizo
• ⅓ cup crema Mexicana or sour cream
• ¼ cup crumbled queso fresco
• 2 tablespoons fresh cilantro, chopped plus extra for garnish
• 1 jalapeno, minced
• Lime wedges
• Freshly grated cotija or parmesan cheese
• 12 slices grilled ciabatta or baguette

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 or more fresh cherries, halved and pitted
• 2 teaspoons honey
• Fresh thyme
• 12 ½- inch slices grilled ciabatta or baguette

Smoked Salmon & Cucumber Everything Bagel Crostini

• ½ medium 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
• Zest of 1 lemon
• 1 tablespoon fresh dill, chopped plus extra for garnish
• 1 small cucumber, cut into ⅛-inch slices
• 4 ounces smoked salmon, thinly sliced
• 1-2 tablespoon drained capers
• 6 slices of grilled multigrain bread, cut in half diagonally or 12 slices sourdough

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

*To grill or toast crostini, brush both sides with olive oil and season lightly with kosher salt and pepper. Grill over medium heat 2 minutes per side, or place on a broiler-safe baking sheet and broil about 2 minutes. Watch carefully so they don’t burn.

**Recipes inspired by Bon Appétit, June 2011.

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