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.
Course: Finger Food, Party Food
Keyword: Crostini, finger food
Servings: 16- 30 pieces
30slicesartisan type baguette or French stick, cut 0.5cm / 1/4-inch thick on the diagonal (Note 1)
3tbspextra virgin olive oil
1garlic clove, cut in half
Caprese (makes 30):
350g/ 12 oz baby bocconcini(small ones), cut into 8 (Note 2)
1tbsplarge red chilli (cayenne peppers), deseeded and finely chopped
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.
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!
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.
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.
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!