Crostini Appetizers With Two Easy Toppings
An easy choice for stress-free entertaining, this crostini recipe features one deliciously creamy spread and two different, easy-to-make toppings for your guests to choose from.
Servings: 12 servings
Ingredients
For the cheese spread
- 16 ounces mascarpone cheese (see notes for substitution)
- 6 ounces blue cheese crumbled
- 1 tablespoon honey
For the pickled red onion topping
- 1 cup pickled red onions well drained (see notes)
For the pear and toasted almond topping
- 1/3 cup slivered almonds chopped and lightly toasted
- 2 Anjou pears sliced into thin wedges
- 2 tablespoons lemon juice
For the crostini
- 1 French baguette (about 22" long, 3-1/2" diameter)
- 4 tablespoons unsalted butter melted (plus more if needed)
Instructions
Make the cheese spread
- Add the mascarpone, honey, and blue cheese 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
- Thoroughly drain the liquid from the pickled onions and if desired, use shears to snip the pieces into shorter lengths to make the crostini easier to eat.
Toast the almonds and slice the pears
- Spread the chopped almonds in a single layer on a parchment-lined baking sheet and bake in a 350°F oven until lightly toasted, 5 to 7 minutes. At the 3-minute mark, take them out, stir them, and watch them closely from this point forward as nuts can go from toasted to burnt very quickly. Once toasted, set aside to cool.
- Trim the tops and bottoms from the pears, then cut them in half lengthwise. Use a melon baller or paring knife to scoop out the seeds. Slice the pears into thin wedges and transfer them to a mixing bowl. Drizzle with lemon juice, toss to coat, then strain off any remaining juice.
Prepare the crostini (little toasts)
- Preheat the oven to 375°F and line a baking sheet with parchment.
- Trim the ends from the baguette and slice it on the bias into oval slices about 1/4 to 3/8" thick. You'll need 32 to 36 pieces for this recipe.
- Arrange the slices in a single layer on the baking sheet (depending on its size, you may need to perform this step in two batches).
- Brush each slice of bread with a little melted butter and bake until lightly toasted and crisp around the edges, about 4 to 6 minutes. 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. If desired, you can sprinkle them with a pinch of cracked black pepper for color and added flavor.
- Arrange two pear wedges on top of the remaining crostini and top with a sprinkling of toasted almonds. Serve immediately.
Notes
Substitute for mascarpone cheese: If you’re in a pinch and need a substitute for the mascarpone, blend 12 ounces of cream cheese with 4 ounces of sour cream until smooth.
About the pickled red onions: We use homemade pickled red onions for our crostini, but if you're in a pinch and don't have time to make them yourself, you can probably find them in the pickle aisle of your grocery store (look for Mezzetta brand).
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.
Nutrition
Serving: 3pieces | Calories: 377 | Total Fat: 27g | Cholesterol: 58mg | Sodium: 460mg | Carbohydrates: 24g | Fiber: 2g | Sugar: 6g | Protein: 8g