Crostini Appetizers Five Ways
You’ll love these delicious crostini combinations showcasing fresh 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!
Servings 12 of each crostini
Calories 528kcal
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
*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.
Nutrition
Serving: 5 crostini | Calories: 528kcal | Carbohydrates: 53g | Protein: 29g | Fat: 21g | Cholesterol: 58mg | Sodium: 1212mg | Potassium: 486mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1068IU | Vitamin C: 30mg | Calcium: 343mg