Spring Crostini 4 Ways

Basic crostini recipe and four different crostini recipe ideas

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After being battered by storms and making it through a bitterly cold winter it seems to be safe to come out again and enjoy the outdoors. We tend to go into hibernation over the winter, but now that the sunshine is back we’re looking forward to more get-togethers with friends and entertaining at home.

Easy basic crostini recipe and crostini topping ideas

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Party entertaining snack ideas smoked salmon crostini

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This recipe is one that you can bookmark for such occasions. It’s the kind of thing I love serving when we having friends over for sundowners, or as a starter before a meal. Ever wondered how to make your own crostini? It’s so simple, and I’ve included a basic and very easy crostini recipe as well as some topping ideas below. If you love entertaining then this is definitely one you need to try, and you can create your own delicious flavor combinations. I used a ciabatta loaf for my crostini but a baguette will work just as well.

Another bonus is that the crostini themselves as well as the toppings can be prepared in advance and kept in an airtight container (crostini) or fridge (toppings) until your guests arrive. I wouldn’t recommend assembling them until just before serving or they’ll get soggy (no thanks!).

Basic tomato crostini recipe for entertaining

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Here are a few other crostini topping ideas you might like to try:

• your favorite pâté
• instead of the tomato recipe below use sliced tomato, mozzarella and then basil leaves for a caprese style snack
• hummus and roasted veggies
• same as above, but switch the hummus for some basil or tomato pesto
• chicken mayonnaise (use shredded chicken) and micro herbs
• ricotta and honey

I’d love to hear what your favorite crostini toppings are, leave a comment below and let me know.

SPRING CROSTINI 4 WAYS

• Servings: Makes 20, depending on the size of the loaf
• Print

Basic crostini

• 1 ciabatta loaf
• 25 ml (5 tsp) olive oil, for brushing
• 2 garlic cloves, for rubbing (optional but recommended!)

1.) To make the crostini preheat the oven to 180ºC and set out a large baking tray.

2.) Cut the ciabatta into 1.5 cm slices. Brush both sides of each slice lightly with olive oil. Slice the garlic cloves in half lengthways and rub on both sides of each slice of bread, if using.

3.) Arrange the bread on a tray and bake for 10 minutes. Turn the slices over and bake for a further 5 minutes until lightly golden and crispy. Allow to cool. Add your favorite topping and serve immediately.

TOPPING 1: Smoky mayo and ham (enough for 1 loaf)

• 150 ml creamy mayonnaise
• 2.5 ml (½ tsp) smoked paprika
• smoked salt, to taste
• a squeeze of fresh lime juice, to taste
• 120 g jamon serrano or parma ham
• micro leaves, for garnishing

1.) Combine the mayonnaise and paprika in a small bowl. Add salt and a squeeze of lime juice, to taste.

2.) Spread the smoky mayo on the crostini. Top each slice with some jamon and sprinkle with micro leaves. Serve immediately.

TOPPING 2: Garlic mushroom and thyme (enough for 1 loaf)

• 5 ml (1 tsp) olive oil
• 1 small onion, finely chopped
• 300 g portabellini mushrooms, thinly sliced
• 2 garlic cloves, minced
• 20 ml (4 tsp) balsamic vinegar
• 5 ml (1 tsp) thyme leaves
• 200 g chevin soft goat cheese to spread

1.) Heat the olive oil in a frying pan. Add the onion and cook for a minute. Add the mushrooms and cook for 4 minutes until softened. Add the garlic during the last 2 minutes of cooking. Add the balsamic vinegar and thyme, stir well and remove from the heat. Set aside to cool.

2.) Spread the chevin on the crostini. Top with the cooled mushrooms and serve.

TOPPING 3: Classic smoked salmon (enough for 1 loaf)

• 150 ml smooth plain cream cheese
• 200 g smoked salmon strips
• 2 lemon wedges
• small handful chives, chopped
• black pepper

1.) Spread the cream cheese on the crostini. Top with salmon.

2.) Squeeze some lemon juice over the crostini. Sprinkle with chives, and top with freshly ground black pepper. Serve immediately.

TOPPING 4: Tomato and basil (enough for 1 loaf)

• 5 roma tomatoes (about 375 g), diced
• 14 g fresh basil, shredded
• pinch of salt
• freshly ground black pepper
• 10 ml (2 tsp) olive oil
• balsamic glaze, for drizzling

1.) Toss the tomato, basil, salt, pepper and olive oil together in a bowl. Set aside for 10 minutes then drain the excess liquid.

2.) Spoon the tomato mix onto the crostini. Drizzle with balsamic glaze and serve immediately.