Today I present 8 crostini topping ideas with an emphasis on holiday and Christmas! Crostini are an easy canapé that simply are crispy, toasted bread topped with anything you want. It’s s a super finger food that’s both economical and easy to make (though you are free to also make them as lavish as you wish!)
The crostini bread can be made days and days in advance – it stays crispy for ages!
Crostini
Everybody loves finger food. No need to deal with a knife and fork, struggle with chopsticks or scoop with spoons. Just clutch your cocktail in one hand and use your other to pop these in your mouth!
“Crostini” means “little crusts” (ie. “little toasts”) in Italian and that’s exactly what they are: Thin, small slices of bread, toasted until crisp and then piled with toppings.
As for what toppings, you’re only limited by your imagination! From vegetables to cured meats, seafood to cheese, there’s really no rules for what to pile on and no need to rigidly stick to Italian flavours.
I originally shared this in 2019 with 4 fairly classic Crostini topping ideas, but I’ve continued to add to my collection, so I’ve updated this post with more for a total of 8 now!
Crostini Topping Ideas
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Smoked Salmon with Lemon Dill Cream Cheese;
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Caprese – Tomato, bocconcini and basil finished with balsamic glaze;
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Prawn / Shrimp with Avocado;
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Mediterranean – Ricotta topped with chopped olives, sun dried tomatoes and other antipasto-type things;
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⭐️New! Strawberry & Honey with Goats Cheese – Super fast, looks so pretty, and a wonderful flavour combination!
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⭐️New! Chilli Mint Prawns/Shrimp with Pea Puree – The sprinkle of green and red is so festive!
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⭐️New! Rare Roast Beef with Hot English Mustard – Another super-simple, no-prep crostini!
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⭐️New! Holiday Tapenade Crostini – Finely chopped cranberries, olives and almonds pair so well together with a party of sweet, tart, salty and nutty sensations in your mouth.
What you need to make Crostini
First, let me show you how to make Crostini (the bread) itself.
The key here is to find a small, thinnish baguette / French stick. Small enough so that once sliced, the bread is a “two-bite” size. Crostini are meant to be canapés!
The garlic is used to lightly rub the bread for a hint of garlic flavour. This subtle garlic background note gives the Crostini a special edge – a cheffy tip that’s also great for Bruschetta!
How to make Crostini
Slice the bread thinly. Brush both sides with extra virgin olive oil and sprinkle with salt. Bake on a tray until crisp, rubbing one side with garlic halfway through the bake.
Bake the bread until it’s 100% crisp and dehydrated. That’s how Crostini is supposed to be (unlike Bruschetta which is toasted so the bread is still soft of the inside).
TIP: The Crostini bread can be made days and days in advance!
What’s the difference between Bruschetta and Crostini?
Crostini is basically a smaller, mini version of Bruschetta: Grilled/toasted bread with toppings such as fresh tomato and basil (classic Tomato Bruschetta), vegetables, cured meats, seafood, antipasto, cheese – the possibilities are endless!
Bruschetta is also generally less crisp than Crostini, which are fully baked until it’s 100% crisp. Bruschetta on the other hand is toasted or grilled like normal toast, so remains soft on the inside.
1. Smoked Salmon Crostini
This is of course amongst the most classic of flavour combinations: Smoked salmon with something creamy (cream cheese), lemon, dill (best mates with salmon!) and capers.
This is a very elegant Crostini topping option that would be right at home passed around over pre-dinner champagne or Mimosas at a special occasion dinner party.
Or, in the case of my family and friends, crowding around the kitchen bench politely waiting for the last one to be assembled before all hands dive in to grab them!
2. Caprese Crostini
Ah Caprese-style! I love you in salad form, with baked Eggs for breakfast – and I love you in mini form on crunchy pieces of crostini!
You’ll love the combination of the creamy bocconcini with the juicy cherry tomatoes, fresh basil and the pops of intense sweet and tang from the balsamic glaze!
3. Prawn / Shrimp Crostini with Avocado
This topping is always the first to be gobbled up! (Don’t ask me why it’s not the first one I’m sharing 😂). Garlic, shrimp/prawns and avocado is an addictive combination (try this Shrimp/Prawn Avocado Salad!).
Add a drizzle of lime juice and a fresh sprinkle of coriander/cilantro so it sings with freshness, pile it onto the crunchy crostini and take a bite of heaven!
4. Mediterranean
I make this a LOT because it’s the quickest to prepare! Just buy a tub of mixed antipasto and chop it. Smear ricotta on the crostini, pile on the antipasto and you’re done.
You get all the free juiciness and flavour from whatever the antipasto was marinated in. It’s colourful too and looks so good. And it’s just a great way to bring together variations of flavours and textures. Incidentally, the ricotta also helps keep the topping stick to the crostini better so it doesn’t all fall off when you bite into the Crostini!
For the next four, I don’t have photos of ingredients nor are they included in the video because I’m adding these in as extras that I happened to photograph during the year. Trust me when I say you do not need a video guidance for these – they are that simple! ❤️
5. Strawberry and Goats Cheese with Honey
You will need: Ripe strawberries, soft-style or softened goats cheese, fresh thyme leaves and honey.
Fruit, spreadable cheese and honey is a classic but underrated flavour combination that you can’t go wrong with. And it looks so darn pretty!
5. Rare Roast Beef with Hot English Mustard
All you need: Rare roast beef (finely shaved), hot English mustard, cream cheese (or goats cheese or soft Danish feta) and tiny sprigs of rocket/arugula (or parsley leaves).
This is a dead simple, buy ‘n’ assemble gig. The rosy beef slices look terrific when topped with a sprig of green. The cream cheese adds welcome moistness and acts as the glue, while a little dab of spicy English mustard with rare beef is a must-have, right?
5. “Holiday Tapenade”: Almonds, cranberries, olives
You will need: Goat’s cheese, green and black olives, almonds, dried cranberries, parsley.
All finely chopped to make a rough “tapenade”, then piled on crostini spread with goats cheese, this is a surprising combination of ingredients that works so well! It’s that salty/sweet/nutty/crunchy thing – and the flavours are right on theme for Holidays!
8. Chilli Mint Prawns on Parmesan Pea Puree
You will need: Cooked prawns/shrimp, frozen peas, parmesan, parsley, chilli, mint, garlic and lemon.
The bright green pea puree with parmesan looks great against the white and pink prawns, while the parsley and chilli sprinkling gives it a festive colour flourish. A little mint meanwhile gives an extra freshness bump. So summery!
And there we have it – just eight of hundreds or probably thousands of topping possibilities out there!
For a gathering with friends, try serving these with refreshing Mojitos – or colourful Tequila Sunrises! For a more elegant pre dinner option, I think Cosmopolitans would be ideal. – Nagi x
Watch how to make it
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Crostini - 8 delicious ways!
Ingredients
Crostini bread:
- 30 slices artisan type baguette or French stick , cut 0.5cm / 1/4-inch thick on the diagonal (Note 1)
- 3 tbsp extra virgin olive oil
- salt
- 1 garlic clove , cut in half
Caprese (makes 30):
- 350g/ 12 oz baby bocconcini (small ones), cut into 8 (Note 2)
- 400g/ 14 oz cherry tomatoes , cut into 8 (Note 3)
- 1/2 cup (packed) basil leaves , finely sliced
- 3 tbsp extra virgin olive oil
- 3/4 tsp salt and pepper , each
- 4 tbsp balsamic glaze , store bought or homemade
Smoked Salmon with Dill Cream Cheese (makes 30):
- 250g/ 8oz spreadable cream cheese (or creme fraiche, Note 4)
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1 tsp salt and pepper , each
- 1/3 cup dill , finely chopped
- 500g/ 1 lb smoked salmon , cut into 2cm / 4/5" x 7.5cm / 3" strips
- 75g/ 2.5oz baby capers
- 30 dill sprigs , for garnish
Mediterranean (makes 30):
- 250g/ 8 oz ricotta , or similar (smooth easiest to spread)
- 500g/ 1 lb antipasto mix - olives (pitted), peppers, sun dried tomato, artichokes
Garlic Prawns/Shrimp and Avocado (makes 30):
- 500g/1 lb prawns/shrimp , peeled and deveined
- 2 garlic cloves , minced
- 1/2 tsp each salt and pepper
- 3 tbsp olive oil , separated
- 2 eschallots/French onions , finely chopped
- 1/4 cup coriander/cilantro leaves , finely chopped
- 2 tbsp lime juice
- 2 avocados , halved and seed removed
Strawberry with Goats Cheese and Honey - new! (makes 16)
- 160g / 5.5 oz goats cheese , softened (or cream cheese, Danish feta or a good smooth ricotta)
- 14 - 16 ripe strawberries , sliced 3mm / 1/8" thick
- 2 tbsp honey
- 2 tsp fresh thyme leaves
Rare roast beef with Hot English Mustard - new! (makes 16)
- 2 tsp Hot English Mustard or more, if you’re brave!
- 160g / 5.5 oz goats cheese , softened (or cream cheese, Danish feta or a good smooth ricotta)
- 180g / 6oz rare roast beef , shaved or finely sliced
- 16 baby rocket/arugula leaf , for garnish
Holiday Tapenade - new! (makes 16)
- 1/2 cup parsley , finely chopped
- 1/2 cup dried cranberries , separated (they tend to stick together)
- 1/4 cup pitted black olives , finely chopped
- 1/4 cup pitted green olives , finely chopped
- 1/4 cup almonds (preferably blanched) , finely chopped
- 2 tbsp extra virgin olive oil
Chilli and Mint Prawns on Parmesan Pea Puree - new! (makes 16)
- 150g / 5oz frozen peas
- 1/2 small garlic clove , minced
- 2 tbsp parmesan , finely grated
- 1/4 tsp each salt and pepper
- 250g / 8oz cooked peeled prawns/shrimp (500g/1lb cooked whole, Note 5)
- 2 tbsp mint leaves , finely chopped
- 2 tsp lemon juice
- extra virgin olive oil , for drizzling
- 1 tbsp parsley , finely chopped
- 1 tbsp large red chilli (cayenne peppers) , deseeded and finely chopped
Instructions
Crostini
- Preheat oven to 160°C / 320°F (all oven types).
- Brush bread with oil, sprinkle with salt, flip and repeat. Bake 5 minutes.
- Remove, then rub the surface lightly with garlic. Bake for a further 5 minutes until completely crispy, then remove and leave to cool fully before adding toppings.
Caprese:
- Place all ingredients except balsamic glaze in a bowl and gently toss. Taste and add more salt & pepper if desired. Spoon onto crostini, then drizzle with balsamic glaze. Done!
Smoked Salmon with Dill Cream Cheese:
- Mix cream cheese, lemon zest, lemon juice, dill, salt and pepper. Spread on crostini, then fold salmon pieces on top. Top with 3 capers and sprig of dill each. Serve!
Mediterranean:
- Finely chop antipasto mix. Smear crostini with ricotta, pile on antipasto. Ready!
Garlic Prawn/Shrimp and Avocado:
- Cook prawns: Toss prawns with 1 tbsp oil, garlic, salt and pepper. Preheat large skillet over high heat with 1 tbsp olive oil. Add half the prawns and sauté until just cooked. Remove, then repeat with remaining prawns.
- Cool, then chop into 0.75cm / 1/3" pieces and transfer to bowl. Add 1 tbsp olive oil, eschallots, coriander and lime. Toss, then add more salt and pepper to taste.
- Assemble: Smear crostini with avocado, then spoon on shrimp. Serve! No, wait - Eat one yourself, then serve. Because they'll be gone before you can even put the plate down, trust me! 😂
Strawberry with Goats Cheese and Honey:
- Spread crostini with goats cheese. Layer strawberry slices. Drizzle with honey just before serving and sprinkle with thyme leaves.
Rare Roast Beef with Hot English Mustard:
- Spread crostini with as much English Mustard as you dare(!), then cream cheese. Drape with a slice of beef, top with sprig of rocket.
"Holiday Tapenade":
- Mix chopped tapenade ingredients in a small bowl. Set aside for at least 30 minutes to let the flavours meld, then taste and add salt if required.
- Spread crostini with goats cheese. Pile on tapenade. Serve!
Chilli and Mint Prawns on Parmesan Pea Puree:
- Pea puree: Boil peas per packet directions until soft, then drain well. Transfer to small bowl with high sides. Add garlic, parmesan, olive oil, salt and pepper. Blitz with handheld blender stick until smooth. Stir through mint and lemon juice. Set aside to fully cool.
- Prawns: Peel then chop meat into 0.75 - 1 cm pieces.
- Assemble: Smear crostini with pea puree. Pile on prawn, drizzle with olive oil, sprinkle with parsley and chilli.
Recipe Notes:
Originally published October 2019, updated with 4 new crostini toppings in November 2020.
Life of Dozer
Now you see it…. now you don’t!!
Morning Nagi!
I love coming into my office in the mornings, opening up my email and seeing your lovely Smiling face. Helps to make my day.
Great ideas for crostini, I have saved them. Have a wonderful Day :~D
Oh that’s so sweet Charlie ❤️
Hi Nagi, as is often the case, you are a lifesaver. These are a perfect idea to take to parties over the festive season. Something for everyone! Thank you so much. 🙂
*fun* Have eaten a somewhat bigger variation of such once a day or more likely twice almost every day of my life . . . yes, many of us from Northern Europe do use harder and smaller pieces of various breads for the daily open ‘sandwiches’ and certainly make such when company calls. Both very thinly sliced black, sweet-sour and dark rye breads crisp up beautifully as your breadstick ones do . . . (Oh, am I jealous of your stay in Burgundy!)
Hi Nagi, another delicious looking recipe thank you. How far in advance do you think they can be prepared with the toppings before the bread goes soggy? Thank you for all that you do!
Hi Carolyn, I talk about this in the recipe notes – N x
I know what I’m taking to Melbourne Cup!!! Thanks Nagi, I can always count on RecipeTin!
Brilliant for the festive party season which is just round the corner. Only limited by your imagination. These are good ideas to start off with. Thanks Nagi.