In my opinion, crostini is the best possible option for hosting. They’re easy to make, cheap, and can be fancied up or down to suit any occasion.

What’s more, even the simplest of crostini combinations is delicious enough that you wouldn’t mind if they doubled as a snack in between breakfast, lunch, and dinner. If they did, I promise, you wouldn’t hear any complaints from me.

Still, I assure you that what follows is a substantial array of crostini and crostini-related recipes that should serve you well if you plan to host anything between a low-key hangout and an extended dinner party. Oh, and for the record, even the smallest of crostini is an excellent way to kick off any meal.

The 14 Best Crostini Appetizers

1. Gorgonzola Fig Crostini Appetizers

I adore making elegant Crostini Appetizers such as Gorgonzola Fig Crostini. What I do is take a cheerful blend of fresh, ripe figs; local, fresh honey; and crumbled Gorgonzola cheese.

I put that delightful mix on toasted baguette slices, and I garnish the Crostini with fresh thyme leaves.

Ingredients

Baguette, sliced into 1/4-inch thick pieces
Olive oil
Gorgonzola cheese, crumbled
Fresh figs, sliced
Honey
Fresh thyme leaves

Instructions

1. Heat your oven to 350°F (175°C). Place the sliced baguette pieces on a baking sheet. Brush each slice lightly with olive oil.

2. Baguette slices should be toasted in the oven for approximately 5 to 7 minutes. They are done when golden brown and crisp.

3. Take the toasted crostini from the oven and let them cool for a few moments. Place a small amount of crumbled Gorgonzola cheese on each of the toasted slices and spread it out slightly.

4. Finish each piece with a slice of fresh fig, a drizzle of honey, and a sprinkling of fresh thyme leaves. Serve right away for the best taste and texture.

2. Proscuitto Mango Crostini Appetizers

Mango Prosciutto Crostini Appetizers are an elegant dish and absolutely delightful to serve. They are made with toasted baguette slices, drizzled with olive oil, and topped with fresh mango, ricotta, prosciutto, basil, and a touch of honey.

Ingredients

Baguette, sliced into 1/2-inch rounds
Olive oil
Fresh mango, peeled and thinly sliced
Prosciutto, thinly sliced
Fresh basil leaves
Ricotta cheese
Honey

Instructions

1. Your oven should be heated to 400°F (200°C). Place the baguette slices on a baking sheet and lightly brush each with olive oil. Put the baking sheet in the oven and toast for 5-7 minutes, or until the bread is golden brown and crispy.

2. On each toasted slice, spread a layer of ricotta cheese. Add a slice of mango, a piece of prosciutto, and a basil leaf to each one.

3. Pour a tiny bit of honey over each crostini. Serve right away, while the crostini are still nice and crisp.

3. Roasted Red Pepper Crostini Appetizers

Roasted Red Pepper Crostini Appetizers
Provide a delightful combination of broiled red bell peppers and creamy goat cheese on toasted baguette slices, garnished with fresh basil. Perfect for any gathering, these irresistible crostini appetizers are a 5-star dish.

Ingredients

1 baguette, sliced into 1/2-inch rounds
2 large red bell peppers
4 oz goat cheese, softened
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions

1. Heat your oven to 375°F (190°C). Place the baguette slices on a baking sheet and lightly brush them with olive oil. Put the baking sheet in the oven and toast the baguette slices for about 8-10 minutes or until they are golden brown and crisp.

2. Set the oven to broil. Put the red bell peppers on a baking sheet and broil them, turning them from time to time, until their skins are charred, about 10 to 12 minutes. As soon as they’re charred, transfer them to a bowl and cover it with plastic wrap to steam the peppers for about 10 minutes. When they’re done steaming, peel the skins off, discard the seeds, and cut the peppers into strips.

3. In a small bowl, blend the goat cheese and balsamic vinegar until smooth. Generously spread the goat cheese mixture on each toasted baguette slice.

4. Put a strip or two of roasted red pepper on each crostini, and then give it a light touch of salt and pepper. Top off each piece with a fresh basil leaf and serve promptly.

4. Smoked Salmon Cucumber Crostini Appetizers

I adore making Smoked Salmon Cucumber Crostini Appetizers. This wonderful dish blends toasted baguette triangles, luscious cream cheese, fresh English cucumber, and savory smoked salmon.

Overall, the deliciousness is heightened with fresh dill and a squeeze of lemon on top.

Ingredients

Smoked salmon (about 4 ounces)
English cucumber (thinly sliced)
Baguette (sliced into 1/4 inch rounds and toasted)
Cream cheese (about 4 ounces, softened)
Fresh dill (for garnish)
Lemon (for a squeeze of juice)
Black pepper

Instructions

1. Generously spread softened cream cheese on each toasted slice of baguette.

2. Place a slice of cucumber on each, then top with a piece of smoked salmon.

3. Sprinkle with a small squeeze of lemon juice and a light dusting of black pepper.

4. Each crostini should have a sprig of fresh dill as a garnish before being served.

5. Pesto Burrata Crostini Appetizers

Pesto Burrata Crostini Appetizers are a pleasure for me to make using fresh baguette slices. They are sliced and then topped with basil pesto, burrata cheese, and cherry tomatoes, which are heavenly in and of themselves.

A drizzle of olive oil and a dash of salt and black pepper complete this delectable starter.

Ingredients
Fresh baguette, sliced into 1/2-inch pieces
Burrata cheese
Fresh basil pesto
Cherry tomatoes, halved
Olive oil
Salt
Freshly ground black pepper

Instructions

1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lay the baguette slices on a baking sheet and lightly coat them with olive oil. Place the baking sheet in your oven and toast the baguette slices for about 5-7 minutes, or until they have turned a lovely golden color and are crispy.

2. Take the toasted baguette slices out of the oven and allow them to cool for a moment. When they have cooled a bit, spread basil pesto over the top of each one.

3. Carefully rip the burrata and put a portion on top of the crostini, which is covered in pesto. Add a few halved cherry tomatoes on top of that.

4. Add just a bit more olive oil, and season with salt and freshly ground black pepper to taste. Serve without delay.

6. Honey Ricotta Crostini Appetizers

The Honey Ricotta Crostini Appetizers are simple and elegant. They consist of crispy baguette slices, creamy ricotta, sweet honey, and lemon zest.

They are delightful little starters, really! The fresh thyme or mint makes such a difference in the presentation and adds a lovely herbal touch to the first course.

Ingredients

• Baguette (1, sliced)
• Extra virgin olive oil (for brushing)
• Ricotta cheese (1 cup)
• Honey (2 tablespoons)
• Lemon zest (from 1 lemon)
• Sea salt (to taste)
• Fresh thyme or mint leaves (for garnish)

Instructions

1. Your oven should be preheated to 400°F (200°C). The baguette slices should be arranged on a baking sheet and brushed lightly with olive oil. They should then be toasted in the oven for about 5-7 minutes, or until they have turned golden-brown.

2. In a tiny mixing vessel, blend together the ricotta, honey, and lemon zest. Add barely a pinch of salt and stir until amalgamated.

3. On each toasted crostini, spread a generous amount of the honey ricotta mixture. Top with fresh thyme or mint leaves. Serve immediately.

7. Avocado Radish Crostini Appetizers

My affection for Avocado Radish Crostini Appetizers springs from their delightfully simple yet fresh ingredients. They bring together creamy, smooth avocado; crisp, thinly sliced radishes; and perfectly toasted baguette rounds for an elegant appetizer.

Yet these crostini require nothing more than a hint of lemon juice to elevate them and a judicious amount of salt and pepper to take them from very good to remarkable.

Ingredients

Avocado, ripe
Fresh radishes, thinly sliced
Baguette, sliced into rounds
Extra virgin olive oil
Lemon juice
Salt
Black pepper

Instructions

1. Heat the oven to 375°F (190°C). Lay the baguette slices on a baking sheet and pour on the olive oil. Put the baking sheet in the oven and toast the slices for about 8-10 minutes, until they are golden brown and crispy.

2. As the baguette slices toast, mash the ripe avocado in a bowl. Combine it with lemon juice, salt, and a sprinkle of black pepper to taste.

3. Generously spread the avocado mixture on each toasted baguette slice. Add very thinly sliced fresh radishes on top.

4. Sprinkle salt and black pepper on top as a garnish, and serve right away.

8. Beet Walnut Crostini Appetizers

These Beet Walnut Crostini Appetizers feature the couplet of roasted beets, toasted walnuts, and goat cheese, which I find to be a refreshingly delicious combination. The slightly sweet and earthy flavor of the roasted beet pairs well with the nutty toasted walnuts and tangy goat cheese.

A drizzle of balsamic glaze and a sprinkle of fresh thyme finish the crostini beautifully.

Ingredients

Roasted beets, peeled and diced
Walnuts, toasted and chopped
Goat cheese, softened
Balsamic glaze
Fresh thyme leaves
Baguette, sliced
Olive oil

Instructions

1. Set your oven to 350°F (175°C). Take the baguette strips and, using a light hand, brush the olive oil over them. It is essential that you do not use too much oil, as the goal here is not to saturate the bread but rather to give it a light and crispy exterior after toasting. Place the strips on a baking sheet and pop them in the oven. Toast for around 5-7 minutes or until they look golden and feel crispy.

2. In a mixing bowl, combine the beets that have been roasted, the walnuts that have been toasted, and the fresh thyme leaves. Toss gently to combine.

3. Lay a layer of softened goat cheese on each toasted baguette slice. Top with the beet and walnut mixture.

4. Before serving, balance each crostini with a small drizzle of balsamic glaze.

9. Spiced Pear Crostini Appetizers

In my opinion, Crostini Appetizers of Spiced Pear are a lovely pairing of sliced baguette, juicy Bosc or Anjou pears, rich goat cheese, and walnuts that have been toasted to perfection. A drizzle of honey and a dash of cinnamon on top are the finishing touches that make this appetizer sing.

Ingredients

Pears, ideally Bosc or Anjou, ripe yet firm
Olive oil
Honey
Ground cinnamon
Baguette, sliced
Goat cheese
Walnuts, toasted and chopped

Instructions

1. Set your oven to 375°F (190°C) to warm while you work. Grab a baguette and saw it into half-inch slices, brushing each with olive oil before you arrange them on a baking sheet. Pop the pan into the oven for 8-10 minutes, or until the bread is golden brown and crisp.

2. When the bread is toasting, prepare the pears by peeling, coring, and thinly slicing them. A medium-sized pan is suitable for the next part of the cooking, which calls for a swirl of olive oil and the sliced pears. A drizzle of honey and a sprinkle of ground cinnamon complete the ingredient list for the pan. The pan needs to be stirred gently for 3-4 minutes, and during that time, the pears should become tender but not mushy.

3. On each toasted baguette slice, spread a layer of goat cheese. Top with the pear slices, spiced with the recipe’s spices, and garnish with walnuts that have been toasted and chopped. Serve the hors d’oeuvre warm.

10. Artichoke Olive Tapenade Crostini Appetizers

What I love about Artichoke Olive Tapenade is that the savory flavors of artichoke hearts, Kalamata olives, and capers combine to make a perfect topping for the crispy baguette slices that make up this easy-to-make crostini appetizer.

Ingredients

• 1 cup canned artichoke hearts, drained and chopped
• 1/2 cup pitted Kalamata olives
• 1 clove garlic, minced
• 2 tablespoons capers, drained
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 baguette, sliced into 1/2-inch rounds

Instructions

1. Set your oven to 375°F (190°C). Place the cut baguette on a baking sheet and put it in the oven for about 5-7 minutes. Keep an eye on it, as ovens vary, and you want it toasty but not too toasty.

2. Combine the artichoke hearts, Kalamata olives, garlic, capers, and lemon juice in a food processor. Process until the mixture is finely chopped but still slightly chunky.

3. While the processor is running, drizzle in the olive oil slowly until the mixture is well combined and has the consistency of a thick paste.

4. Spread a copious amount of artichoke and olive tapenade on each toasted baguette slice. Serve right away, garnished with fresh herbs if you like.

11. Cranberry Brie Crostini Appetizers

Crostini Appetizers made with Cranberry Brie are an elegant blend of creamy Brie cheese on toasted baguette slices, topped with cranberry sauce, honey, chopped pecans, and fresh rosemary. I love how they elevate Crostini Appetizers effortlessly.

Ingredients

1 French baguette
8 oz Brie cheese
1 cup cranberry sauce
2 tablespoons honey
1/4 cup chopped pecans
1 tablespoon fresh rosemary, finely chopped

Instructions

1. Set your oven to 375°F (190°C). Cut the baguette into slices that are each about 1/2 inch thick, and place them on a baking sheet in a single layer.

2. Toast the baguette slices in the oven for about 5 minutes or until they are lightly toasted.

3. Take the toast from the oven, and add a slice of Brie cheese to each piece of toast. Put them back in the oven for 3-4 minutes, or until the Brie is just starting to melt.

4. Take a small amount of cranberry sauce and place it on each crostini. Drizzle each one with honey. Then, top with chopped pecans and fresh rosemary, and serve.

12. Mushroom Truffle Oil Crostini Appetizers

Making Mushroom Truffle Oil Crostini Appetizers is a labor of love. I take my time slicing a crusty baguette, brushing the interior rounds with olive oil, and toasting them in the oven.

I tend to my sautéed savory mushrooms, measuring out and mixing in the delicate flavors of truffle oil, then placing the finished composition on the toasted crostini. I crown them with the green, fresh pop of parsley, and serve them warm.

Ingredients

1 baguette, sliced into 1/4-inch rounds
2 tablespoons olive oil
12 ounces mixed mushrooms (such as cremini, shiitake, or button), thinly sliced
2 cloves garlic, minced
Salt and pepper to taste
1 tablespoon truffle oil
Fresh parsley, chopped for garnish

Instructions

1. Heat the oven to 375°F (190°C). Place the baguette slices on a baking sheet and brush them with olive oil. When the oven is ready, put the baking sheet inside and toast the bread for 8-10 minutes, watching closely toward the end to ensure they don’t burn.

2. In a frying pan over medium heat, place a tablespoon of olive oil and warm it. When the oil is warm, add the minced garlic and sauté until it is fragrant. Then add the mushrooms to the pan. Season the mushrooms with salt and pepper. Stir the mushrooms, and then let them fry for a few minutes. After that, stir the mushrooms again, and let them fry for a few minutes again.

3. Take the pan off the heat and drizzle the mushrooms with truffle oil, stirring to combine and evenly distribute the oil.

4. Spoon the mushroom mixture onto each toasted baguette slice. Top with a sprinkle of chopped parsley. Serve without delay.

13. Lemon Basil Ricotta Crostini Appetizers

I adore crafting Lemon Basil Ricotta Crostini Appetizers using fresh ingredients such as lemon zest, ricotta cheese, and basil. They allow for a modern take on crostini appetizers, making them ideal for any get-together.

Ingredients

• Baguette, sliced into 1/2-inch pieces
• 1 cup ricotta cheese
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh basil leaves, chopped
• Salt and freshly ground black pepper, to taste
• Olive oil

Instructions

1. Set your oven to 375°F (190°C) to start. The baguette slices go onto the baking sheet; a light brush with olive oil and a place in the oven for about 8-10 minutes will get them toasting nicely. Keep an eye on them. You want them to be golden brown but not too toasted, as they will be going back into the oven later.

2. In a medium bowl, combine the following ingredients until they are well mixed: ricotta cheese, lemon zest, lemon juice, chopped basil, salt, and pepper.

3. Apply a generous amount of the lemon basil ricotta mixture onto each of the toasted baguette slices.

4. Present without delay—I really can’t stress that enough. And for the finishing touch, you can garnish each serving with a sliver of fresh basil.

14. Sun-Dried Tomato Tapenade Crostini Appetizers

Creating sun-dried tomato tapenade crostini appetizers is something I love to do. I mix together sun-dried tomatoes, Kalamata olives, and capers to form a tapenade that I spread over toasted baguette slices.

These make for some seriously good appetizers.

Ingredients

• 1 cup sun-dried tomatoes packed in oil, drained
• 1/4 cup Kalamata olives, pitted
• 2 tablespoons capers, drained
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 baguette, sliced

Instructions

1. Your oven needs to be preheated to 375°F (190°C). The baguette slices require a baking sheet, which you must arrange them on. You brush them lightly with olive oil. You place the whole shebang in the oven for about 8-10 minutes until they reach a level of crispness that makes you think “French.”

2. A food processor is the ideal tool to use for combining sun-dried tomatoes, Kalamata olives, capers, and garlic. When these ingredients are pulsed to a rough chop, they make an incredible Mediterranean-flavored spread with a texture that’s perfect for slathering.

3. Pour in the olive oil and lemon juice, then blend them with the mixture in the food processor until a coarse paste forms. Taste and adjust the seasoning with salt and pepper as you deem appropriate.

4. Generously spread the tapenade over the toasted baguette slices, and serve as an appetizer.