18 Gotta-Have Crostini Recipes (2024)

Home Recipes Meal Types Appetizers

Need ideas for party appetizers? Grab a loaf of your favorite artisan bread and start whipping up a few crostini recipes. These bites are elegant and delicious.

Garlic Tomato Bruschetta

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This crostini recipe makes a crispy complement to any Italian entree. I just started with my grandmother’s bruschetta recipe and added fresh tomatoes! It’s one of the yummiest bruschetta recipes I’ve found. —Jean Franzoni, Rutland, Vermont

Almond-Bacon Cheese Crostini

For a change from the usual toasted tomato appetizer, try this baked crostini recipe. If you like, slice the baguette at an angle instead of making a straight cut. —Leondre Hermann, Stuart, Florida

Pomegranate Pistachio Crostini

Pomegranate seeds intrigue me, so I sliced French bread, smeared it with cream cheese, and added seeds, pistachios and chocolate. It’s an elevated crostini recipe now! —Elisabeth Larsen, Pleasant Grove, Utah

A crusty loaf of Italian or French bread is the perfect foundation for crostini appetizers. Here’s how to make a loaf of French bread yourself!

Sweet Pea Pesto

I made a healthier spin on pea pesto by subbing in vegetable broth for some of the oil and going easy on the cheese. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas

Mamma’s Caponata

Top this caponata (eggplant spread) on pieces of a sliced and toasted French baguette for a great appetizer. —Georgette Stubin, Canton, Michigan

Fun fact: Did you know that the French baguette recently received UN cultural protection?

Beef and Blue Cheese Crostini

These little gems are easy, impressive and delicious. They are ridiculously easy and inexpensive to make. Seriously, you will look like a total rock star when you serve these! —Mandy Rivers, Lexington, South Carolina

Sweet Potato Crostini

For parties, I turn the beloved sweet potato side dish into an appetizer by serving it on slices of a French baguette. —Steve Westphal, Wind Lake, Wisconsin

Brussels sprouts for a snack? Oh, yes. Combine these roasted goodies with cheese for the ultimate toast topper. It’s a unique crostini recipe. —Athena Russell, Greenville, South Carolina

Flank Steak Crostini

This recipe is perfect for gatherings, holidays, or as a special Sunday football snack. My kids love it and so do my friends and family. You can substitute butter for the olive oil, or any kind of steak for the flank steak. —Donna Evaro, Casper, Wyoming

Mixed Olive Crostini

These little toasts are pretty and irresistible—they’re always a big hit. Even though they look like you fussed, the ingredients are probably in your pantry. —Laurie LaClair, North Richland Hills, Texas

Roasted Grape Crostini

A trip to Spain introduced me to its culinary treasures, like Manchego cheese and sherry. This crostini appetizer always impresses folks who’ve never tasted roasted grapes. They’re amazing. —Janice Elder, Charlotte, North Carolina

Smoked Pimiento Cheese Crostini

Pimiento cheese has long been a favorite in our family, so these bite-sized appetizers are a treat! I add Worcestershire sauce and hot sauce to give them a little kick. Caramelized onions create another layer of flavor. You can make the cheese and onions three to five days in advance; they store well. If you need to save time, you can use premade jalapeno pimiento cheese. —Caitlyn Bunch, Trenton, Georgia

Southwestern Pulled Pork Crostini

As a different take on crostini, these apps are fantastic for tailgating and casual parties alike. —Randy Cartwright, Linden, Wisconsin

Chicken Salad Caprese

This unique, flavorful salad and bread combo will get rave reviews—guaranteed. —Frances Pietsch, Flower Mound, Texas

An appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar—tasty bites that vanish in a hurry. —Debbie Reid, Clearwater, Florida

At our house, we love the summer tastes of sweet grilled nectarines and fresh basil over goat cheese. I can usually find all the ingredients at the farmers market. —Brandy Hollingshead, Grass Valley, California

Hazel is a writer and editor who has worked in the publishing industry for over 25 years in the fields of travel, jewelry arts and food. As the editor of the Taste of Home Christmas Annual (among other titles), she's in the holiday spirit all year round. An enthusiastic baker, she's known for her cookies, cakes and other baked goods. And she still wishes she could cook like her mother.