Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Holiday Crostini – 8 DELICIOUS ways! Recipe
As we speak I current 8 crostini topping concepts with an emphasis on vacation and Christmas! Crostini are a straightforward canapé that merely are crispy, toasted bread topped with something you need. It’s s an excellent finger meals that’s each economical and straightforward to make (although you’re free to additionally make them as lavish as you want!)
The crostini bread might be made days and days prematurely – it stays crispy for ages!
Crostini
Everyone loves finger meals. No have to cope with a knife and fork, wrestle with chopsticks or scoop with spoons. Simply clutch your cocktail in a single hand and use your different to pop these in your mouth!
“Crostini” means “little crusts” (ie. “little toasts”) in Italian and that’s precisely what they’re: Skinny, small slices of bread, toasted till crisp after which piled with toppings.
As for what toppings, you’re solely restricted by your creativeness! From greens to cured meats, seafood to cheese, there’s actually no guidelines for what to pile on and no have to rigidly stick with Italian flavours.
I initially shared this in 2019 with 4 pretty basic Crostini topping concepts, however I’ve continued so as to add to my assortment, so I’ve up to date this submit with extra for a complete of 8 now!
Crostini Topping Concepts
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Smoked Salmon with Lemon Dill Cream Cheese;
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Caprese – Tomato, bocconcini and basil completed with balsamic glaze;
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Prawn / Shrimp with Avocado;
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Mediterranean – Ricotta topped with chopped olives, solar dried tomatoes and different antipasto-type issues;
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⭐️New! Strawberry & Honey with Goats Cheese – Tremendous quick, seems to be so fairly, and a beautiful flavour mixture!
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⭐️New! Chilli Mint Prawns/Shrimp with Pea Puree – The sprinkle of inexperienced and crimson is so festive!
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⭐️New! Uncommon Roast Beef with Scorching English Mustard – One other super-simple, no-prep crostini!
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⭐️New! Vacation Tapenade Crostini – Finely chopped cranberries, olives and almonds pair so nicely along with a celebration of candy, tart, salty and nutty sensations in your mouth.
What it’s essential to make Crostini
First, let me present you learn how to make Crostini (the bread) itself.
The important thing right here is to discover a small, thinnish baguette / French stick. Sufficiently small so that when sliced, the bread is a “two-bite” dimension. Crostini are supposed to be canapés!
The garlic is used to flippantly rub the bread for a touch of garlic flavour. This delicate garlic background observe offers the Crostini a particular edge – a cheffy tip that’s additionally nice for Bruschetta!
The right way to make Crostini
Slice the bread thinly. Brush either side with additional virgin olive oil and sprinkle with salt. Bake on a tray till crisp, rubbing one facet with garlic midway by the bake.
Bake the bread till it’s 100% crisp and dehydrated. That’s how Crostini is meant to be (in contrast to Bruschetta which is toasted so the bread continues to be tender of the within).
TIP: The Crostini bread might be made days and days prematurely!
What’s the distinction between Bruschetta and Crostini?
Crostini is principally a smaller, mini model of Bruschetta: Grilled/toasted bread with toppings similar to contemporary tomato and basil (basic Tomato Bruschetta), greens, cured meats, seafood, antipasto, cheese – the probabilities are infinite!
Bruschetta can also be usually much less crisp than Crostini, that are totally baked till it’s 100% crisp. Bruschetta however is toasted or grilled like regular toast, so stays tender on the within.
1. Smoked Salmon Crostini
That is after all amongst essentially the most basic of flavour combos: Smoked salmon with one thing creamy (cream cheese), lemon, dill (greatest mates with salmon!) and capers.
It is a very elegant Crostini topping choice that will be proper at dwelling handed round over pre-dinner champagne or Mimosas at a special day feast.
Or, within the case of my household and mates, crowding across the kitchen bench politely ready for the final one to be assembled earlier than all arms dive in to seize them!
2. Caprese Crostini
Ah Caprese-style! I like you in salad type, with baked Eggs for breakfast – and I like you in mini type on crunchy items of crostini!
You’ll love the mixture of the creamy bocconcini with the juicy cherry tomatoes, contemporary basil and the pops of intense candy and tang from the balsamic glaze!
3. Prawn / Shrimp Crostini with Avocado
This topping is all the time the primary to be devoured up! (Don’t ask me why it’s not the primary one I’m sharing 😂). Garlic, shrimp/prawns and avocado is an addictive mixture (do this Shrimp/Prawn Avocado Salad!).
Add a drizzle of lime juice and a contemporary sprinkle of coriander/cilantro so it sings with freshness, pile it onto the crunchy crostini and take a chew of heaven!
4. Mediterranean
I make this a LOT as a result of it’s the quickest to organize! Simply purchase a bath of combined antipasto and chop it. Smear ricotta on the crostini, pile on the antipasto and also you’re finished.
You get all of the free juiciness and flavour from regardless of the antipasto was marinated in. It’s vibrant too and appears so good. And it’s simply an effective way to deliver collectively variations of flavours and textures. By the way, the ricotta additionally helps preserve the topping stick with the crostini higher so it doesn’t all fall off if you chew into the Crostini!
5. Strawberry and Goats Cheese with Honey
You will want: Ripe strawberries, soft-style or softened goats cheese, contemporary thyme leaves and honey.
Fruit, spreadable cheese and honey is a basic however underrated flavour mixture which you can’t go incorrect with. And it seems to be so darn fairly!
5. Uncommon Roast Beef with Scorching English Mustard
All you want: Uncommon roast beef (finely shaved), scorching English mustard, cream cheese (or goats cheese or tender Danish feta) and tiny sprigs of rocket/arugula (or parsley leaves).
It is a useless easy, purchase ‘n’ assemble gig. The rosy beef slices look terrific when topped with a sprig of inexperienced. The cream cheese provides welcome moistness and acts because the glue, whereas a bit of dab of spicy English mustard with uncommon beef is a must have, proper?
5. “Vacation Tapenade”: Almonds, cranberries, olives
You will want: Goat’s cheese, inexperienced and black olives, almonds, dried cranberries, parsley.
All finely chopped to make a tough “tapenade”, then piled on crostini unfold with goats cheese, it is a shocking mixture of substances that works so nicely! It’s that salty/candy/nutty/crunchy factor – and the flavours are proper on theme for Holidays!
8. Chilli Mint Prawns on Parmesan Pea Puree
You will want: Cooked prawns/shrimp, frozen peas, parmesan, parsley, chilli, mint, garlic and lemon.
The brilliant inexperienced pea puree with parmesan seems to be nice towards the white and pink prawns, whereas the parsley and chilli sprinkling offers it a festive color flourish. Just a little mint in the meantime offers an additional freshness bump. So summery!
And there we have now it – simply eight of lots of or in all probability hundreds of topping prospects on the market!
For a gathering with mates, attempt serving these with refreshing Mojitos – or vibrant Tequila Sunrises! For a extra elegant pre dinner choice, I feel Cosmopolitans could be ideally suited. – Johnsat x
Watch learn how to make it
Ingredients
- 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
- 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
- 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
- 250g/ 8 oz ricotta , or similar (smooth easiest to spread)
- 500g/ 1 lb antipasto mix – olives (pitted), peppers, sun dried tomato, artichokes
- 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
- 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
- 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
- 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
- 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
- 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!
- 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!
- 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! 😂
- Spread crostini with goats cheese. Layer strawberry slices. Drizzle with honey just before serving and sprinkle with thyme leaves.
- 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!
- 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.
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!
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