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The holidays go way too fast. Every year, I think I will somehow learn to slow down and relish in the season, but the parties, events, and all-together busyness get in the way and it’s all of a sudden over! After a few deep breaths, it’s already New Year’s Eve and I never remember to plan ahead for what to take to a party or what to serve at my own. Crostini are ultimately my go-to answer when in a pinch or when a large quantity is needed. They can go together last minute and can be made for a few people or a large crowd.
These are three of my favorite varieties. As the perfect appetizer or light meal with a drink, I won’t even give quantities as you can adjust to whatever amount you need!
These crostini are sure to please everyone, each with its own unique flavor. You can prep ahead and not worry about food the entire evening except to prepare a few more when needed. After all of the holiday cooking and baking, these are the perfect item to prepare for the weary and ambitious alike! Happy New Year!
More appetizer recipes
Cranberry Chicken Meatball Sliders
Ham & Onion Jam Sliders
Sweet Potato Chili Nachos
Puff Pastry Sausage Bites
Watch how to make these three crostini recipes
Three Easy Crostini
Ingredients
For the crème fraîche, smoked salmon, and dill crostini
- 1 French-style baguette approx. 15 slices
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 8 tbsp crème fraîche
- 8 tsp capers drained
- 4 oz smoked salmon
- 1 tbsp dill finely chopped
For the fig, apple, and Brie crostini
- 1 French-style baguette approx. 15 slices
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 8 tbsp fig spread I prefer the Dalmatia version of fig spread
- 8 oz Brie cheese
- 2 apples preferably a crisp variety
- 3 oz prosciutto
For the pear, honey, and ricotta crostini
- 1 French-style baguette approx. 15 slices
- 1 tbsp olive oil
- 8 tbsp ricotta cheese
- 2 pears
- 5 tbsp honey
- 1 tbsp minced fresh rosemary
Instructions
For the crème fraîche, smoked salmon, and dill crostini
- Slice bread into ½-inch pieces and brush both sides with olive oil. Salt and pepper the bread. Place in a 375°F oven and lightly toast for 8-10 minutes, flipping once until slightly crisp.1 French-style baguette, 1 tbsp olive oil, 1 tsp kosher salt, ½ tsp freshly ground black pepper
- Spread a thin layer of crème fraîche (use cream cheese if crème fraîche is not available) on prepared toast.8 tbsp crème fraîche
- Place a few drained capers and a small piece of smoked salmon on top. Add a sprig of fresh dill for a delicious bite.8 tsp capers, 4 oz smoked salmon, 1 tbsp dill
For the fig, apple, and Brie crostini
- Slice bread into ½ inch pieces and brush both sides with olive oil. Salt and pepper the bread. Place in a 375°F oven and lightly toast for 8-10 minutes, flipping once until slightly crisp.1 tbsp olive oil, 1 tsp kosher salt, ½ tsp freshly ground black pepper, 1 French-style baguette
- Spread a layer of prepared fig spread on prepared toast.8 tbsp fig spread
- Place a thin piece of a good Brie cheese (I like a double cream variety) and place back in the 375°F oven for 3-5 minutes until Brie begins to just melt.8 oz Brie cheese
- Top with a crisp slice of apple and a piece of prosciutto.2 apples, 3 oz prosciutto
For the pear, honey, and ricotta crostini
- Slice bread into ½-inch pieces and brush both sides with olive oil. Place in a 375°F oven and lightly toast for 8-10 minutes, flipping once until slightly crisp.1 French-style baguette, 1 tbsp olive oil
- Spread a thin layer of ricotta cheese on top of prepared toast.8 tbsp ricotta cheese
- Place a slice of ripened pear on ricotta. Drizzle with honey. Garnish with a few fresh rosemary leaves.2 pears, 5 tbsp honey, 1 tbsp minced fresh rosemary
Notes
- Calories for the creme fraiche, smoked salmon, and dill crostini: 138
- Calories for the fig, apple, and Brie crostini: 197
- Calories for the pear, honey, and ricotta crostini: 148
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