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Home Finger Food

Holiday Crostini – 8 DELICIOUS ways!

By:Nagi
Published:20 Nov '20Updated:21 Nov '20
38 Comments
Recipe v Video v Dozer v

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!

Christmas Crostini Starter

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!

Serving platter filled with Crostini - Smoked Salmon, Shrimp Avocado, Mediterranean and Caprese

Crostini Topping Ideas

  1. Smoked Salmon with Lemon Dill Cream Cheese;

  2. Caprese – Tomato, bocconcini and basil finished with balsamic glaze;

  3. Prawn / Shrimp with Avocado;

  4. Mediterranean – Ricotta topped with chopped olives, sun dried tomatoes and other antipasto-type things;

  5. ⭐️New! Strawberry & Honey with Goats Cheese – Super fast, looks so pretty, and a wonderful flavour combination!

  6. ⭐️New! Chilli Mint Prawns/Shrimp with Pea Puree – The sprinkle of green and red is so festive!

  7. ⭐️New! Rare Roast Beef with Hot English Mustard – Another super-simple, no-prep crostini!

  8. ⭐️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.

Close up of Prawn/Shrimp Avocado Crostini held by hand


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!

What you need to make Crostini

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!

How to make crostini

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!

Close up of Smoked Salmon Crostini with cream cheese, dill, lemon and capers

How to make Smoked Salmon Crostini

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!

Close up of Caprese Crostini with bocconcini, cherry tomatoes, basil and balsamic glaze

How to make Caprese Crostini

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!

Close up of Prawn/Shrimp Avocado Crostini held by hand

How to make Prawn / Shrimp Avocado Crostini

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!

Close up of Mediterranean Crostini with olives, grilled peppers, marinated eggplant

How to make Mediterranean 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!

Strawberry Goats Cheese Crostini

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?

Holiday Tapenade Crostini
Holiday Tapenade Crostini (left) and Crostini with Rare Roast Beef with Hot English Mustard (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!

Praw Shrimp Minted Pea
Crostini with Minted Pear Puree with Prawns/Shrimp
Wooden board filled with Crostini - Smoked Salmon, Shrimp Avocado, Mediterranean and Caprese
Platter of Crostini

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!

Author: Nagi
Prep: 20 minutes mins
Cook: 10 minutes mins
Finger Food, Party Food
Western
4.84 from 6 votes
Servings16 - 30 pieces
Tap or hover to scale
Print
Recipe video above. 8 fabulous Crostini topping ideas, with an emphasis festive holiday vibes! These irresistible party bites have it all: Colour, Christmas flavours, are easy to make in large batches, and are economical.
The Crostini bread can be made days in advance; they stays crispy for ages!
Quantity - specific for each Topping in ingredients list.

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:

1. Bread - use a thin stick of bread so the crostini is small. They should be around 2 bite size once sliced on diagonal - Artisan / sourdough bread works best because they toast up really crisp which means they stay crispier for longer once toppings are on. But any thin bread can be used.
2. Baby bocconcini - they are just small bocconcini, about the size of cherry tomatoes (they're also called "cherry bocconcini")
3. Caprese - cut the bocconcini and cherry tomatoes into roughly the same size.
4. Spreadable Cream Cheese is just softer cream cheese than what you get in blocks. It comes in tubs. If you can't find it, softened normal cream cheese is fine too, or creme fraiche.
5. Cooked prawns - if you prefer to cook your own, use this Garlic Prawns recipe. It will make the crostini even more amazing! Use recipe scaler to adjust quantity (click on servings and slide down to 250g/8oz prawns).
6. Making ahead - crostini can be made 5 days ahead, stored in an airtight container. Toppings should be made fresh, though you can chop and do things to prepare ahead. Just make sure they're 100% crisp out of the oven. Once assembled, they stay pretty crispy for 30 minutes+ if made using artisan bread. Even after an hour they're still acceptably crispy!
Keywords: Crostini, finger food
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published October 2019, updated with 4 new crostini toppings in November 2020.

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38 Comments

  1. Bev says

    October 22, 2023 at 2:39 am

    Gorgonzola, toasted walnuts and honey…. mmmmmmmm

    Reply
  2. Pam says

    December 22, 2022 at 5:30 pm

    I cheated and tried using Garlic Olive Oil and it’s easy and tasty with the salt.
    Much quicker !

    Reply
  3. Bob Hardy says

    December 17, 2022 at 2:23 am

    Nagi when printing some of your recipes the heading is missing ??? any ides
    ps love the Blog x

    Reply
  4. Janis says

    December 4, 2022 at 8:40 am

    Made these for family get together… very good… did not use eschallots in the salmon as could not work out why they were in the photo but not the recipe

    Reply
  5. Janis says

    November 26, 2022 at 12:56 pm

    E shallots in photo for salmon but not video or ingredients

    Reply
  6. Mrs H says

    May 7, 2022 at 12:39 pm

    Do you think these toppings would work well with blinis?

    Reply
    • Nagi says

      May 8, 2022 at 12:42 am

      Yes they would Mrs H! N x

      Reply
  7. Joan says

    April 10, 2022 at 9:17 pm

    Thank you for all the suggestions, I like seeing recipes with pictures instructions and ingredients. It helps my imagination and creativity

    Reply
    • Nagi says

      April 11, 2022 at 6:59 pm

      A picture is worth 1000 words!! N x

      Reply
  8. Fleta says

    December 30, 2021 at 1:44 pm

    5 stars
    I would normally wimp out and just buy some Crostini from Woolies but thought I’d have a crack at making them,it being Xmas n’all. So worth the effort even if I did have to hide them from the husband for a week!!!
    Topped them with the Tapenade, smoked salmon, garlic prawns and strawberry/honey. Good advice to grab one of each for yourself before serving…..

    Reply
  9. agreso says

    January 4, 2021 at 12:16 pm

    I made the Caprese, Mediterranean and Smoked Salmon with Dill last night as a starter for Christmas Dinner. Amazing! They were so delicious. I didn’t rub the crostini’s with garlic as we had a couple of people who were allergic and they were still fantastic. The Salmon ones were all gone within a few mins. Next time I’ll definitely try the prawn ones.

    Reply
  10. CC says

    December 20, 2020 at 4:43 pm

    I made the Caprese, Mediterranean and Smoked Salmon with Dill last night as a starter for Christmas Dinner. Amazing! They were so delicious. I didn’t rub the crostini’s with garlic as we had a couple of people who were allergic and they were still fantastic. The Salmon ones were all gone within a few mins. Next time I’ll definitely try the prawn ones.

    Reply
  11. Christine says

    December 16, 2020 at 2:30 pm

    Love your recipes Nagi. I’ll be making these over the weekend. With the prawns and I able to use the ready to eat cocktail prawns?

    Reply
  12. Elena says

    November 23, 2020 at 2:53 pm

    Nagi, these ideas are great! If I could give my suggestions, I highly recommend ricotta + anything! It goes with both savoury and sweet topppings, like ricotta + cantaloupe, ricotta + honey, ricotta + anything sweet or fruit, OR, ricotta + prosciutto, ricotta + fried mushrooms. Inexpensive and delicious!

    Reply
    • Nagi says

      November 23, 2020 at 5:10 pm

      Definitely Elena!! N x

      Reply
  13. Janice D says

    November 22, 2020 at 10:12 am

    they all sound lovely! i can imagine your caramelised pear and blue cheese tartlet as a crostini. and personally have also done ricotta with toasted walnuts and honey – a winner!

    Reply
  14. Phyll says

    November 21, 2020 at 3:31 am

    Every Thursday after work, my friend stops by to have some wine and an appetizer. I was running out of ideas but you just inspired me. I will make each one of your crostini’s every week. Thank you and Happy Thanksgiving to you and Dozer.Love your blogs!!

    Reply
    • Nagi says

      November 21, 2020 at 9:07 am

      This is perfect Phyll!!! N x

      Reply
  15. Ramona Oakes says

    November 21, 2020 at 1:42 am

    Another topping suggestion: goat cheese topped with caramelized onions.

    Reply
    • Nagi says

      November 21, 2020 at 9:07 am

      There are SO many options Ramona!! N x

      Reply
  16. Elena says

    November 20, 2020 at 11:44 pm

    Next week I have to prepare something ,something new for my guest.
    You always are my inspiration.
    Thank you very much!

    Reply
    • Nagi says

      November 21, 2020 at 9:07 am

      You’re so welcome Elena 🙂 N x

      Reply
  17. Abby Strathdee-cook says

    September 17, 2020 at 1:06 am

    These look so delicious!! I was thinking about making them for Boxing Day when we have all the leftovers from Xmas, I cannot stand avocado, I’ve tried to like it and it’s almost impossible for me to like it 😂, what else could I do the prawns with?

    Reply
  18. Amy Morgan says

    January 19, 2020 at 4:47 am

    5 stars
    Very good!

    Reply
    • Nagi says

      January 19, 2020 at 8:41 am

      Thanks so much Amy!

      Reply
      • KathyP says

        November 21, 2020 at 8:18 am

        Another topping suggestion is figs instead of strawberries.

        Reply
  19. Lynette says

    December 22, 2019 at 9:00 pm

    5 stars
    Hi Nagi
    Thank you for the crostini ideas.
    Made them for a girls’ afternoon tea and they went down a treat.
    Very tasty and easy to do.

    Reply
    • Nagi says

      November 20, 2020 at 2:06 pm

      That’s great to hear Lynette!! N x

      Reply
  20. Anita says

    December 7, 2019 at 4:17 am

    They look beautiful. I will make them for new year . Thank.you

    Reply
    • Nagi says

      December 8, 2019 at 1:57 pm

      Enjoy Anita!

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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