Crostini Appetizers with Two Easy Toppings

Crostini appetizers are one of the easiest things to make for a party and when you offer a few variations on a theme, your friends and family are sure to find something to enjoy. Here we’ve created a single recipe for a creamy base made with a combination of mascarpone and blue cheese and paired it with two different toppings.

Notes From the MGC Kitchen

We really love the flavor combinations in both of these crostini appetizers and since we don’t entertain that often, we occasionally adapt the cheese mixture a little to make a spread for toasted bagels. We cut the quantities in half, and instead of the mascarpone, we use reduced fat cream cheese thinned with a little milk to make it more spreadable. If we’re going with the pickled red onion topping, we use everything bagels, if we’re using the pears, we go for plain or whole wheat. We’ve also substituted apples for the pears and walnuts instead of almonds.

Crostini or Bruschetta: What’s the Difference?

Crostini are typically thin slices of a small-diameter bread like a baguette that have been brushed with melted butter or olive oil and baked until lightly toasted. The word crostini, when directly translated from Italian means “little toasts,” but over time we’ve come to think of crostini as a finished appetizer that can feature a wide variety of savory toppings. In addition to this recipe, we have two other crostini appetizers you can try – one topped with prosciutto and figs, the other with shrimp and avocado.

It’s a common mistake to find the terms crostini and bruschetta used interchangeably, but they’re actually quite different. Bruschetta gets its name from the Italian word bruscare, which means “to roast over coals.” It’s generally made with rustic, country-style Italian bread that’s been sliced, rubbed with raw garlic, drizzled with olive oil, then grilled. The most common topping for bruschetta is made with chopped fresh tomatoes, fresh basil, a drizzle of extra-virgin olive oil, and a little grated Parmesan cheese.

How to Make Crostini Appetizers 2 Ways

Here’s a basic overview of how this dish is prepared. For detailed, step-by-step instructions and a complete ingredient list, please refer to the printable recipe card below.

Make the cheese spread: Add the mascarpone, blue cheese, and honey to a mixing bowl and combine well. Set aside to allow the flavors to develop (or make ahead, see notes below) while you prepare the bread and the other toppings.

Drain the pickled red onions: Whether you’re using homemade or store-bought, be sure to thoroughly drain the pickling liquid from the onions. You can also use kitchen shears to snip the onion pieces into shorter lengths to make the finished crostini a little easier to eat.

Toast the almonds and slice the pears: Toast the chopped almonds in a 350°F oven until golden. Give them a stir about midway through and watch them closely because nuts can go from toasted to burnt very quickly. Trim the tops and bottoms from the pears, then cut them in half lengthwise and remove the seeds. Slice them into thin wedges, put them in a mixing bowl, drizzle with lemon juice, and toss. This helps to prevent browning.

Prepare the crostini (little toasts): Slice the baguette on the bias into ovals about 1/4 to 3/8″ thick and arrange them in a single layer on a parchment-lined baking sheet (you may need to work in batches). Brush each slice of bread with a little melted butter, bake until lightly toasted and crisp around the edges, then set aside to cool.

Add the toppings: Once the crostini have cooled and your toppings are ready, spread each piece with about a tablespoon of the cheese mixture. Use tongs to arrange a few pieces of pickled red onions on top of half of the crostini. Arrange two pear wedges on top of the remaining crostini and top each with a sprinkling of toasted almonds.

Make Ahead Tips

The crostini, cheese spread, and toasted almonds can be made up to two days in advance. The pickled onions can be prepared up to a week in advance. The pears, however, need to be sliced just before you’re ready to top the crostini. Here are some tips for proper storage.

• Before storing the crostini, be sure the slices are fully cooled. Place them in a tightly sealed container in a cool dry place. You can also refrigerate them, but you’ll want to bring them to room temperature before adding the toppings.
• The cheese spread should also be stored in the refrigerator and brought to room temperature before spreading on the crostini.
• Homemade pickled red onions should always be kept in the fridge in a tightly sealed jar. Storebought can be stored in the pantry until opened.
• The toasted almonds should be allowed to cool completely, before storing them in a zip-top bag. Bring them to room temperature before serving as well.