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With only three basic ingredients — bread, oil, and garlic — bruschetta and crostini are ridiculously easy to make. The crispy bite-sized toasts can then be completed with endless topping options and served as appetizers or hors d'oeuvres at cookouts and cocktail parties alike. From classic tomato bruschetta and shrimp toasts to inventive spins like grilled sweet onion and blue cheese crostini, this collection of bruschetta and crostini recipes will help you plan the menu for your next gathering.
Shrimp Toasts with Scallion-Chile Sauce
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The secret to this semi-traditional dim sum favorite is a butter-studded shrimp mousse that comes together quickly in the food processor with just five ingredients.
Tomato Bruschetta
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Matt Taylor-Gross
Just about any summer cocktail party can use a platter of bruschetta. This appetizer comes together in just minutes, making it easy on the host. It’s a great way to show off tomatoes when they're ripe and in season, whether they came from your garden, the farmers market, or the grocery store.
Chhundo and Goat Cheese Crostini
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Chhundo, a pickled marmalade-like condiment that’s tangy and sticky-sweet, with light heat and fragrance from Kashmiri chile powder, tops these goat cheese crostini from blogger and cookbook author Hetal Vasavada.
Cheesy Sausage Cocktail Toasts
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For these tasty toasts, cookbook author Andrea Slonecker borrows from the nostalgic flavors of her childhood and swaps creamy mascarpone and robust Taleggio for the Velveeta in her grandmother's original version. "The topping can be made a few days ahead, and it's as straightforward as browning some Italian sausage and melting in the cheeses," she writes.
Crostini with Creamy Ricotta and Chorizo
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Matt Taylor-Gross / Food Styling by Barrett Washburne
"Chorizo is so underused," says chef Shea Gallante. Here, he uses the spicy Spanish sausage in a savory crostini topping.
Deviled Egg Toast
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This rendition of deviled eggs is chef Missy Robbins’ favorite way to get the salty, spicy, tangy filling all in one crunchy bite.
Grape, Walnut, and Labneh Crostini with Spicy Honey
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Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
Toasted sourdough is topped with creamy and tart labneh, roasted red grapes, toasted walnuts, and a drizzle of hot honey in this recipe adapted from cookbook author Adeena Sussman.
Pimiento Cheese and Bacon Crostini
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Matt Taylor-Gross / Food Styling by Barrett Washburne
A thick layer of cheddar cheese, chopped pimientos, and bacon crumble make for an irresistibly cheesy crostini.
Crostini with Grilled Sweet Onions and Blue Cheese
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Chef Andrae Bopp wraps whole sweet Walla Walla onions in foil and tosses them into the coals of a campfire on a river to roast and caramelize. Here we’ve adapted his recipe for your home grill. Don’t skip the zippy honey-vinegar drizzle — it coaxes out even more flavor from the sweet onions and balances the blue cheese.
Baby Romaine with Garlic-Parmesan Vinaigrette and Leek and Anchovy Crostini
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The leeks are perfumed with lemons and thyme and cooked until they're browned and jammy. The aïoli is rich, garlicky, and bright; along with the briny, marinated anchovies, it cuts through the richness of the leeks and soft-cooked eggs.
Ricotta Crostini with Pickled Ramps and Crisp Pancetta
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Chef Ryan Hardy got the idea for his sensational crostini from a jar of pickled ramps he recovered from the back of his refrigerator.
’Nduja Toasts with Quick-Pickled Celery
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Store-bought ’nduja, the spicy, spreadable sausage, is transformed into a special canapé when served on toasted baguette and topped with a quick-pickled celery.
Wild Mushroom Crostini
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Southern cooking is often very meat-focused, but chef Ford Fry likes to emphasize vegetables. For these crostini, he tops creamy ricotta with a mix of garlicky mushrooms and a handful of herbs.
Herbed Chickpea Bruschetta
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The key to these delicious bruschetta from chef Nancy Silverton is lots of olive oil. After she bakes the chickpeas with a variety of flavorings — including onions, pancetta, and carrots — she purees them with a good amount of oil, spreads the puree on toasts, and drizzles with a little more oil.
Lima Bean and Ricotta Crostini
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Former F&W culinary director at large Justin Chapple thinks that lima beans deserve a place on every table, especially when they're made into a bright, herby salad and piled onto crunchy, creamy ricotta toasts.
Crostini with Roasted Butternut Squash, Ricotta, and Preserved Lemon
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A preserved lemon relish adds a bright, salty note to these elegant crostini, balancing the flavors of creamy ricotta and sweet squash.
Tomatillo Toasts with Prosciutto and Manchego
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Inspired by classic pan con tomate, a Spanish dish of bread rubbed with fresh tomato, Justin Chapple tops crunchy toasted bread with tangy grated tomatillos. To round the toast out, he also adds thin slices of prosciutto and shaved Manchego cheese.
Ricotta and Roasted Grape Crostini
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Designer and blogger Athena Calderone’s signature aesthetic comes through in this striking appetizer. Roasting the grapes concentrates and deepens their sweetness.
Ricotta and Roasted Tomato Bruschetta with Pancetta
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Peak-season tomatoes make all the difference in this simple bruschetta from author Susan Spungen. They’re the perfect accompaniment to a bowl of soup or a large salad; or, to turn them into two-bite hors d’oeuvres, simply cut the bruschetta crosswise into strips.
Mushroom and Fontina Crostini
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Chef Maria Helm Sinskey likes to use Italian Fontina cheese for these crostini, which melts beautifully, but young Gouda would be equally delicious.
Corn and Chanterelle Crostini
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For this fast, flavorful appetizer, chef Paul Virant combines two of his favorite childhood memories about food. "During the summer, especially around the Fourth of July, we would pick chanterelles that grew around our property," he says. "And my grandmother made this amazing creamed corn. It turns out corn and chanterelles go very well together."
Honey-Tomato Bruschetta with Ricotta
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In this amazing appetizer, two types of honey serve two distinct purposes: Mellow, slightly spicy clover honey intensifies the sweetness of the tangy tomatoes as they slowly roast. After the bruschetta is assembled, a drizzle of robust buckwheat honey balances the creamy ricotta cheese.
Grilled Marrow Bones with Rosemary-Lemon Bruschetta
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Chef Chris Cosentino uses the phrase "God's butter" to describe rich, decadent bone marrow. Here he serves it alongside grilled toasts rubbed with rosemary and lemon. For a more potent herbal flavor, singe the rosemary sprigs on the grill for a few moments before rubbing the toasts.
Warm White Bean and Calamari Salad with Garlic Bruschetta
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The salad for this recipe can be prepared ahead of time and refrigerated overnight. Simply toast some garlic-rubbed bread and top with the salad when ready to serve.
Chicken Liver Crostini
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Chef Peter Hoffman's beautifully silky puree is accented with sweet sautéed apples, smoky bacon, and a splash of brandy, then served on crunchy toasts.
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