Crostini – 8 Delicious Ways! Recipe

Preheat your oven to 200°C (390°F). Arrange the baguette slices on a baking tray and brush both sides lightly with 3 tablespoons of extra virgin olive oil. Toast in the oven for about 5 minutes per side, or until golden and crisp. Once toasted, gently rub one side of each slice with the cut garlic clove for a mild garlic flavor and set aside to cool.

In a bowl, combine the baby bocconcini pieces, quartered cherry tomatoes, and finely sliced basil. Drizzle with 3 tablespoons of extra virgin olive oil and season with 3/4 teaspoon each of salt and pepper. Toss gently to combine. Spoon the mixture onto the toasted bread slices and drizzle with 4 tablespoons of balsamic glaze before serving.

In a small bowl, mix the spreadable cream cheese with lemon zest, lemon juice, salt, pepper, and finely chopped dill until smooth. Spread this lemony cream cheese mixture onto the crostini slices. Top with strips of smoked salmon and scattered baby capers. Garnish each with a dill sprig.

Spread a generous layer of ricotta over the toasted bread. Top each slice with a mix of antipasto ingredients like pitted olives, peppers, sun-dried tomatoes, and artichokes. These contrasting flavors and textures create a rich, savory topping that’s visually appealing.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the peeled and deveined prawns along with salt and pepper, cooking for 2-3 minutes on each side until they turn pink and are cooked through. Remove from heat and toss the prawns with finely chopped eschallots, coriander, lime juice, and the remaining olive oil. Spoon the mixture onto the toasted crostini slices.

Mash the avocado halves gently with a fork until creamy but still a bit chunky. Spread softened goat cheese on the crostini, then top with the mashed avocado. Season with a little salt and pepper if desired. This simple yet luxurious topping is creamy and satisfying.

Spread softened goat cheese over the crostini slices. Arrange thin strawberry slices over the cheese. Drizzle with honey and sprinkle with fresh thyme leaves. Add a tiny dab of Hot English Mustard if you like a spicy kick to complement the sweet strawberries and creamy cheese.

Mix the finely chopped parsley, dried cranberries, chopped black and green olives, and chopped almonds in a bowl with extra virgin olive oil to create a textured, flavorful topping mixture. Spread this onto the toasted bread, then layer with shaved rare roast beef. Garnish each crostini with a baby rocket leaf for freshness and slight peppery bite.

In a food processor, blend the frozen peas (thawed), minced garlic, parmesan, salt, and pepper until mostly smooth but still slightly textured. Transfer to a bowl and gently fold in cooked peeled prawns, chopped mint leaves, and lemon juice. Spread the pea and prawn mixture over the crostini and drizzle lightly with extra virgin olive oil. Garnish with chopped parsley and finely chopped red chili for a fresh, mildly spicy finish.