10 Traditional Crostini Toppings to Ring in the New Year

Crostini, meaning "little toasts" in Italian, are the ultimate canvas for New Year's Eve entertaining. They are simple, elegant, and perfectly sized for a cocktail party. This year, skip the heavy appetizers and elevate your celebration with these ten traditional and sophisticated crostini toppings. Each recipe is designed to be a simple, flavor-packed bite that will impress your guests and keep the focus on the countdown to midnight.

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1. Classic Tomato & Basil Bruschetta

The quintessential Italian topping—bright, fresh, and bursting with the taste of summer, even in the depths of winter. This is a timeless crowd-pleaser.

Description

This classic topping features ripe tomatoes diced and mixed with fresh basil, garlic, and a drizzle of high-quality balsamic glaze. The key is to use the best ingredients possible, letting their natural flavors shine through.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces

• 2 cups ripe Roma tomatoes, finely diced

• 1/2 cup fresh basil leaves, thinly sliced (chiffonade)

• 2 cloves garlic, finely minced

• 2 Tbsp extra virgin olive oil

• 1 Tbsp balsamic glaze or reduction

• Salt and freshly ground black pepper to taste

Directions

1. Prepare the Crostini Base: Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet. Lightly brush each slice with a thin layer of olive oil. Bake for about 8 to 10 minutes, or until the toasts are lightly golden and crisp around the edges. Remove and let cool completely.

2. Combine the Tomato Mixture: In a medium-sized mixing bowl, add the finely diced Roma tomatoes, the thinly sliced fresh basil, and the minced garlic.

3. Dress the Mixture: Pour the 2 tablespoons of extra virgin olive oil over the tomato and herb mixture. Season generously with salt and freshly ground black pepper. Gently stir all the ingredients together, making sure the tomatoes are well coated.

4. Allow Flavors to Marinate: Cover the bowl and let the tomato mixture sit at room temperature for at least 15 to 20 minutes. This crucial step allows the garlic and basil flavors to properly meld with the tomato juices.

5. Assemble and Finish: Just before serving, spoon a generous amount of the tomato mixture onto each prepared crostini piece. Drizzle a small amount of balsamic glaze or reduction over the top of the tomato mixture to complete the flavor profile.

2. Prosciutto & Fig Jam with Goat Cheese

A beautiful balance of sweet, salty, and creamy. This elegant topping is always a favorite at a sophisticated gathering.

Description

This topping combines the smooth, tangy texture of fresh goat cheese with the sweet, sticky richness of fig jam, wrapped in a thin, salty ribbon of prosciutto. The three components create a perfectly harmonious bite.

Ingredients

• 1 baguette, sliced and toasted (as in recipe 1)

• 4 oz soft goat cheese (chèvre), softened

• 1/2 cup fig jam or preserves

• 8 thin slices of prosciutto, halved lengthwise

• 1 Tbsp honey (optional)

Directions

1. Prepare the Crostini Base: Ensure you have your toasted baguette slices ready. They should be completely cool to maintain their crunch.

2. Spread the Goat Cheese: Take the softened goat cheese and spread a layer onto each crostini slice. The layer should be substantial enough to cover the surface but not too thick.

3. Add the Fig Jam: Spoon a dollop of fig jam directly on top of the goat cheese layer. Use a small spoon to gently spread the jam over the cheese.

4. Wrap with Prosciutto: Take one half of a thin prosciutto slice and artfully fold or roll it into a decorative shape. Gently place the prosciutto piece on top of the jam and cheese.

5. Drizzle (Optional): If you desire an extra touch of sweetness, drizzle a very small amount of high-quality honey over the prosciutto layer. Serve immediately.

3. Wild Mushroom & Thyme with Mascarpone

A decadent, earthy, and savory topping that uses sautéed mixed mushrooms for a deep, autumnal flavor.

Description

Mixed wild mushrooms are sautéed in butter with fresh thyme and garlic, then piled onto a creamy base of mascarpone cheese. The result is a warm, rich topping with an umami depth.

Ingredients

• 1 baguette, sliced and toasted (as in recipe 1)

• 4 oz mascarpone cheese, softened

• 8 oz mixed mushrooms (cremini, shiitake, oyster), sliced

• 2 Tbsp butter

• 2 cloves garlic, minced

• 1 Tbsp fresh thyme leaves

• 1 Tbsp fresh parsley, chopped

• Salt and pepper to taste

Directions

1. Prepare the Crostini Base: Have your toasted baguette slices ready on your serving platter.

2. Melt the Butter: Place a large skillet over medium-high heat. Add the 2 tablespoons of butter and allow it to fully melt until it begins to foam lightly.

3. Sauté the Mushrooms: Add the sliced mixed mushrooms to the hot skillet. Sauté them, stirring occasionally, until they have released their liquid and are browned and tender—this usually takes about 5 to 7 minutes.

4. Add Aromatics: Reduce the heat to medium. Add the minced garlic and the fresh thyme leaves to the mushrooms. Cook for about 1 minute more, until the garlic is fragrant. Season the mushroom mixture generously with salt and pepper. Stir in the chopped parsley and remove the skillet from the heat.

5. Spread the Base: Spread a thin, even layer of the softened mascarpone cheese onto each crostini slice.

6. Top and Serve: Spoon a generous helping of the warm mushroom and thyme mixture over the mascarpone base. Serve the crostini while the mushrooms are still slightly warm for the best flavor.

4. Whipped Ricotta with Roasted Red Pepper

A smooth, colorful, and surprisingly easy topping that is both vegetarian and full of vibrant flavor.

Description

Fresh ricotta cheese is whipped until light and fluffy, then paired with strips of sweet roasted red bell pepper and a sprinkle of chopped chives for a fresh, herbaceous finish.

Ingredients

• 1 baguette, sliced and toasted (as in recipe 1)

• 8 oz whole milk ricotta cheese

• 1 jar (12 oz) roasted red peppers, drained and sliced into strips

• 1 Tbsp fresh chives, thinly sliced

• 1 Tbsp olive oil

• Salt and black pepper to taste

Directions

1. Prepare the Ricotta: In a medium bowl, combine the whole milk ricotta cheese, 1 tablespoon of olive oil, and a generous pinch of salt and pepper. Use an electric hand mixer or a fork to whip the ricotta vigorously for 2 to 3 minutes until it becomes noticeably light, smooth, and airy.

2. Spread the Ricotta: Spread a generous layer of the whipped ricotta onto each cooled crostini slice, covering the entire surface.

3. Prepare the Peppers: Take the drained roasted red pepper strips and pat them very dry with a paper towel. This prevents excess moisture from making the crostini soggy.

4. Place the Topping: Lay one or two strips of the roasted red pepper artfully over the whipped ricotta base.

5. Garnish: Finish the crostini by sprinkling the thinly sliced fresh chives over the red pepper for color and a subtle onion flavor.

5. Smoked Salmon & Dill Cream Cheese

A classic appetizer flavor profile, combining salty, smoky salmon with a zesty, herbaceous cream cheese base.

Description

A luxurious, cold-topping option. Cream cheese is infused with fresh dill and lemon zest, then topped with a piece of thinly sliced smoked salmon (lox).

Ingredients

• 1 baguette, sliced and toasted (as in recipe 1)

• 4 oz cream cheese, softened

• 2 Tbsp fresh dill, finely chopped

• 1 tsp lemon zest (from one small lemon)

• 6 oz smoked salmon, thinly sliced

• 1 Tbsp capers, drained (optional)

Directions

1. Prepare the Dill Cream Cheese: In a small bowl, combine the softened cream cheese, the 2 tablespoons of finely chopped fresh dill, and the 1 teaspoon of lemon zest. Use a fork or spoon to mix the ingredients thoroughly until the mixture is uniform and creamy.

2. Spread the Base: Spread an even, generous layer of the dill cream cheese mixture onto each of the toasted crostini slices.

3. Add the Salmon: Take a small piece of the thinly sliced smoked salmon and gently fold or roll it before placing it on top of the cream cheese. The salmon should be the star of the presentation.

4. Final Garnish: If using, sprinkle a few drained capers over the salmon. Capers provide a salty, briny contrast that complements the smoked fish beautifully. Serve immediately.

6. Sun-Dried Tomato Pesto with Mozzarella

A vibrant, savory topping that utilizes the concentrated, sweet-tart flavor of sun-dried tomatoes.

Description

A thick, homemade pesto using sun-dried tomatoes and pine nuts is spread over the crostini, then melted mozzarella adds a warm, gooey texture.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces

• 1/2 cup sun-dried tomatoes (oil-packed, drained)

• 1/4 cup pine nuts, toasted

• 2 Tbsp Parmesan cheese, grated

• 1/2 cup fresh basil leaves

• 3 Tbsp extra virgin olive oil

• 4 oz fresh mozzarella (bocconcini), sliced thinly

Directions

1. Prepare the Crostini Base: Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet.

2. Make the Pesto: In a food processor, combine the drained sun-dried tomatoes, pine nuts, grated Parmesan cheese, and fresh basil leaves. Pulse the mixture until it is coarsely chopped. While the processor is running, slowly drizzle in the 3 tablespoons of olive oil until the pesto reaches a thick, spreadable consistency.

3. Spread the Base: Spread a generous layer of the sun-dried tomato pesto onto each crostini piece.

4. Add the Cheese: Place one or two thin slices of fresh mozzarella on top of the pesto layer.

5. Bake to Melt: Return the baking sheet to the 375°F (190°C) oven. Bake for approximately 5 to 7 minutes, or until the mozzarella cheese is fully melted, bubbling, and slightly golden. Serve immediately while the cheese is still warm and gooey.

7. Olive Tapenade with Feta Cheese

A salty, briny, and robust topping that evokes the flavors of the Mediterranean.

Description

A simple yet intense tapenade made from black olives, capers, and anchovy is spread thickly and topped with crumbled feta cheese for a salty, creamy contrast.

Ingredients

• 1 baguette, sliced and toasted (as in recipe 1)

• 1 cup pitted Kalamata olives

• 2 Tbsp capers, drained

• 1 clove garlic

• 1 small anchovy fillet (optional, but recommended)

• 2 Tbsp extra virgin olive oil

• 4 oz feta cheese, crumbled

Directions

1. Prepare the Tapenade: In a food processor, combine the pitted Kalamata olives, drained capers, whole garlic clove, and the optional anchovy fillet. Pulse several times until the ingredients are finely chopped but still retain some texture (do not blend until smooth).

2. Add Olive Oil: Drizzle the 2 tablespoons of extra virgin olive oil into the olive mixture and pulse once more to incorporate. The tapenade should be chunky and easily spreadable.

3. Spread the Tapenade: Take a spoon and spread a generous, even layer of the olive tapenade onto each prepared crostini piece.

4. Garnish with Feta: Finish the crostini by sprinkling a pinch of crumbled feta cheese over the tapenade. The stark white of the feta contrasts beautifully with the deep purple/black of the tapenade.

8. Roasted Grape & Whipped Brie

An unexpectedly delicious combination that pairs the concentrated sweetness of roasted fruit with a salty, rich cheese.

Description

Sweet, burst roasted grapes provide a caramelized note, which is spread over a creamy, luxurious base of whipped Brie cheese. The grapes are surprisingly savory.

Ingredients

• 1 baguette, sliced and toasted (as in recipe 1)

• 4 oz Brie cheese (rind removed), softened

• 2 Tbsp heavy cream or milk

• 1 cup red or purple seedless grapes

• 1 Tbsp olive oil

• 1 tsp fresh thyme leaves

Directions

1. Roast the Grapes: Preheat your oven to 400°F (200°C). Toss the seedless grapes with 1 tablespoon of olive oil and the 1 teaspoon of fresh thyme leaves on a small baking sheet. Roast for 10 to 15 minutes, or until the grapes are wrinkled and just beginning to burst. Let them cool slightly.

2. Whip the Brie: In a small bowl, combine the softened, rind-removed Brie cheese with the 2 tablespoons of heavy cream or milk. Use an electric hand mixer or a fork to beat the mixture until it is light, smooth, and easily spreadable.

3. Spread the Base: Spread a thick, inviting layer of the whipped Brie mixture onto each cooled crostini slice.

4. Top with Grapes: Place 3 to 4 of the warm, roasted grapes on top of the Brie layer. Ensure some of the thyme leaves cling to the grapes for added aroma. Serve while the grapes are still slightly warm for the best texture.

9. Pear, Gorgonzola, & Walnut

A strong, sophisticated, and flavorful bite that combines pungent cheese with crunchy nuts and sweet fruit.

Description

The sharp, salty flavor of Gorgonzola cheese is softened by the sweetness of thinly sliced fresh pear and the satisfying crunch of toasted walnuts.

Ingredients

• 1 baguette, sliced and toasted (as in recipe 1)

• 4 oz Gorgonzola cheese, crumbled

• 1 ripe pear (Bosc or Anjou), thinly sliced

• 1/4 cup walnuts, toasted and roughly chopped

• 1 Tbsp honey or maple syrup

Directions

1. Prepare the Crostini Base: Ensure your crostini slices are well-toasted and cool.

2. Layer the Pear: Arrange two thin slices of fresh pear on each crostini piece. The pear should cover most of the surface.

3. Add the Gorgonzola: Carefully crumble a generous amount of the Gorgonzola cheese over the pear slices. The amount you use will depend on how pungent you want the flavor to be.

4. Add Crunch: Sprinkle a pinch of the toasted, roughly chopped walnuts over the cheese and pear.

5. Finish with Sweetness: Drizzle a tiny amount of honey or maple syrup over the entire assembled crostini. The touch of sweetness is essential for balancing the sharpness of the Gorgonzola.

10. Whipped Feta with Honey & Pistachio

A sweet-and-savory crostini that is bright, salty, and texturally complex.

Description

Feta cheese is whipped into a smooth, tangy spread and paired with the sweetness of honey and the colorful crunch of chopped pistachio nuts.

Ingredients

• 1 baguette, sliced and toasted (as in recipe 1)

• 6 oz feta cheese, crumbled

• 2 Tbsp plain Greek yogurt or heavy cream

• 1 Tbsp olive oil

• 2 Tbsp pistachios, shelled and roughly chopped

• 2 Tbsp high-quality honey

Directions

1. Whip the Feta: In a food processor, combine the 6 ounces of crumbled feta cheese, the 2 tablespoons of Greek yogurt or heavy cream, and the 1 tablespoon of olive oil. Process until the mixture is completely smooth, light, and airy. If the mixture is too thick, add a tiny bit more cream.

2. Spread the Base: Spread a thick, smooth layer of the whipped feta onto each cooled crostini slice.

3. Add the Honey: Using a spoon or squeeze bottle, drizzle a generous amount of high-quality honey over the whipped feta layer. The honey will naturally pool in spots.

4. Garnish: Finish the crostini by sprinkling the roughly chopped, bright green pistachios over the top. The color and crunch are beautiful against the white feta. Serve immediately.