Looking for stunning, easily make-ahead crostini appetizers? Then this crostini served two ways is the solution to that. Sundried tomato with ricotta and marinated tomatoes generously topped on light and crisp crostini.
These two are just some of the few topping ideas for serving this bite-size appetizer/canape. It comes together in 10 minutes and can be made well ahead of time.
Sundried tomatoes and marinated tomatoes crostini appetizers
The flavour in this sundried tomato ricotta crostini is insane and don’t even get me started on the marinated tomatoes version which is similar to tomato bruschetta. This is an appetiser that would win hearts, it will sure fly off the table before you can say hey.
It is definitely a great crowd pleaser, I love the versatility of this little toasted bread. You can top it with absolutely anything you want. I will be updating with more topping soon but today I am sharing with you the two crostini topping that is after my heart and I am sure you will love it too.
That said, this is not only great as an appetiser, you can have it as a snack, light dinner or even breakfast. What is not to love?
You can substitute the crostini for bruschetta. Both breads can be cut from a French baguette and you can also use sourdough bread for the bruschetta
What is the difference between crostini and bruschetta?
They are both Italian bread but of different cuts. The difference between bruschetta and crostini is the type of bread used. Bruschetta is made from or sliced from a more whole type of sourdough bread and then charred while crostini is made or cut from smaller round white bread like French baguette.
Bruschetta is also bigger than crostini. You can find pre-sliced crostini from some shops, however it is pretty easy to slice at home using serrated knife.
Both type of bread are great addition to any antipasti. Crostini bread is not limited to French stick or baguette alone, you can use ciabatta,
What makes this a great appetizer or snack
It is quick and easy.
A delicious ricotta appetizer.
Light, fresh and delicious.
It can be made ahead of time
You can entertain your guest without going out of pocket! Very affordable
Aesthetically pleasing for any entertaining table. More importantly, it is as delicious as it looks.
Ingredients
Baguette
Sun dried tomato oil or olive oil
Sundried tomato topping ingredients
Ricotta
Sun-dried tomatoes
Fresh basil
Garlic
Salt and pepper
Marinated tomatoes ingredients
Fresh cherry tomatoes
Olive oil
Garlic
Salt and pepper
Glazed balsamic vinegar
Step by step of how to make crostini appetizer
Preheat the oven at 180C/365F
Make the crostini: Slice the baguette thinly in circles or diagonally and arrange on a baking tray. Drain the oil from the sundried tomato and brush over one side of the bread. Place the baking tray in the oven and bake for 6 to 8 minutes flipping once halfway through. Bake until slightly golden and crispy.
Make the sun dried tomato mixture: to a food processor, add drained sun dried tomatoes, basil, garlic,salt and pepper and blend until coarse in texture (do not blend it into a smooth paste). Transfer into a bowl and set aside
Make the marinated tomatoes: cut the cherry tomatoes into halves or quarters and place in a mixing bowl. Grate 1 large over the it, add olive oil then season with salt and pepper
Using a hand held whisk, whisk the ricotta until fluffy.
Assemble: spread the whipped ricotta over the crostini and top with the sun dried tomato mixuture followed by fresh basil as garnish. Repeat the same process for the marinated tomatoes but top with glazed balsamic vinegar.
Air fryer crostini
If you would rather toast the crostini in an air fryer then follow these steps.
Slice the baguette, brush with some of the oil from the jar of the packed sundried tomatoes. Arrange in the air fryer basket, no need to preheat the air fryer. Cook at 200C/400F for 3-4 minutes until golden and crisp. Flipping is optional, repeat the process until you have exhausted the sliced bread.
Assemble the toppings, serve and enjoy!
Tips
Make the crostini ahead and store in an airtight Ziploc bags for up to 3 days.
Not a fan of tomatoes then use any topping of choice, here are few topping ideas. Smoked salmon, cucumber and whipped feta or ricotta, sliced avocado and ricotta, strawberry and balsamic vinegar, sliced figs, honey or balsamic vinegar with mascarpone, shrimps and marinated avocado or guacamole.
More appetizer recipe for you and your guests
Crostini with olive tapenade
If you made this easy crostini appetizers recipe, don’t forget to leave me feedback and rate it 5 stars. Tag us @cravingsmallbites on Instagram and save away to your Pinterest.
Easy Crostini Appetizers – 2 Delicious Ways
Ingredients
To make crostini
- 1 long baguette
- ⅓ cup sun-dried tomato oil or olive oil
Sundried tomato topping ingredients
- 250 g ricotta
- 170 g Sun-dried tomatoes drained
- Fresh basil about a handful or as desired.
- 3 large garlic cloves
- Salt and pepper to taste
Marinated tomatoes ingredients
- 500 g fresh cherry tomatoes
- 1 tbsp olive oil
- 1 large garlic minced
- Salt and pepper to taste
- Glazed balsamic vinegar to serve
Instructions
Make the crostini
- Slice the baguette thinly in circles or diagonally and arrange on a baking tray. Drain the oil from the sundried tomato and brush over one side of the bread. Place the baking tray in the oven and bake for 6 to 8 minutes flipping once halfway through. Bake until slightly golden and crispy.
Make the sundried tomato topping
- To a food processor, add drained sundried tomatoes, basil, garlic, salt and pepper to taste and blend until coarse in texture (do not blend it into a smooth paste). Transfer into a bowl and set aside.
Make the marinated tomatoes topping
- Cut the cherry tomatoes into halves or quarters and place in a mixing bowl. Grate 1 large garlic over it, add olive oil then season with salt and pepper. Mix all to combine and leave for about 15 minutes for the flavour to develop.
- Using a handheld whisk, whisk the ricotta until fluffy.
Assemble
- Spread the whipped ricotta over the crostini and top with the sundried tomato mixture followed by fresh chiffonade basil as garnish. Repeat the same process for the marinated tomatoes but top with a drizzle of glazed balsamic vinegar and chiffonade basil.
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