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crostini topped with cream and tomatoes on a wooden platter.

Easy Crostini Appetizers – 2 Delicious Ways

Looking for stunning, easily make-ahead crostini appetizers? Then this simple crostini served two ways is the solution to that. Sundried tomato with ricotta and marinated tomatoes generously topped on light and crisp crostini.
5 from 3 votes
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Appetizer
Cuisine American, French
Servings 16 crostini
Calories 144 kcal


To make crostini

  • 1 long baguette
  • 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


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.


  • 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.


How to make crostini in an air fryer 
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!
Make the crostini ahead and store them in 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.


Calories: 144kcalCarbohydrates: 16gProtein: 5gFat: 8gSaturated Fat: 2gCholesterol: 8mgSodium: 147mgPotassium: 469mgFiber: 2gSugar: 5gVitamin A: 317IUVitamin C: 12mgCalcium: 61mgIron: 2mg
Keyword crostini appetizer, marinated tomatoes, sundried tomato
Tried this recipe?Let us know how it was!