Listen up, because I’m about to drop the ultimate game-changer when it comes to upscaling your appetizer game. Forget about those boring finger foods that no one remembers, because I’m going to show you how to create the prettiest crostini spread that’s going to detonate taste buds and explode on the social scene.
Let’s cut straight to the chase. To dominate the crostini world, you need to master three epic variations – Prosciutto Rose Crostini, Strawberry Crostini, and Butternut Squash Crostini. Each one is a visual masterpiece and a taste explosion.
First up, the Prosciutto Rose Crostini. This isn’t just a snack; it’s a statement. You start with a thin, crisp slice of bread that’s toasted to golden perfection—none of that soggy nonsense. Then, you slather it with a rich layer of cream cheese because if you’re not eating for flavor, what’s the point? Now, for the grandeur – the prosciutto rose. This takes skill; you roll thin strips of this high-quality, salty meat into a rose-like presentation. It’s art. It’s class. It’s flavor that punches you in the mouth with every sophisticated bite.
Moving onto the Strawberry Crostini – this one’s a sweet deception with its innocent look but bold flavors. Again, it starts with the bread—crisp, toasted, the foundation of every crostini. You add a smooth, creamy layer of goat cheese here because contrast is king. Then, sliced fresh strawberries, a drizzle of balsamic glaze, and a sprinkle of basil. Don’t underestimate the mix of sweet and savory – it’s a killer combo that’ll have people talking long after the party’s over.
Last but not least, the Butternut Squash Crostini. This one’s the underdog that takes the crown—roasted butternut squash seasoned with honey, sage, and a touch of cinnamon, all resting on your crispy bread base smeared with ricotta. It’s a taste of fall packed into a bite-size powerhouse. This crostini is about layering flavors that hit with complexity and comfort, all while looking like a sunset on a plate.
Presentation is paramount. You line these bad boys up like soldiers ready for a Michelin-star battle. Color, texture, taste – each crostini is an experience designed to knock socks off and take names.
To wrap this up, what separates the winners from the losers isn’t just how well you can follow a recipe – anyone can do that. It’s about unleashing creativity, dominating the taste game, and serving it up with uncompromising style. Because when you pull out a tray of these beauties, you’re not just serving crostini; you’re making a statement. These aren’t just snacks – they’re your ticket to infamy in the culinary world. Now go ahead and assemble the most stunning crostini spread known to mankind. And when it goes viral – remember where you learned to turn the ordinary into legend.
Summarized steps
Prosciutto rose crostini
First, remove any tiny pesto leaves from basil, and store them for garnishing.
In a food processor, add 2 oz. fresh basil, 5 tbsp. pepitas, 3 tbsp. olive oil, 2 tsp. white vinegar and 2 tbsp. grated parmesan. Process on a purée setting for at least 30 seconds, or until creamy. You should have ½ cup pesto.
2. In a mixing bowl, stir together pesto and ½ cup ricotta cheese.
3. Slice ½ cup pitted Castelvetrano Olives. I like to slice them into thin rings.
4. Slice ½ cup cherry tomatoes into quarters.
5 Make prosciutto roses. Remove 1 slice of prosciutto from the package, and use kitchen scissors to cut the slice in half.
6. Fold each slice over.
7. Carefully roll each folded slice into a rose.
8. Roll each slice until you have 10 roses.
9. Slice bread and brush with olive oil. Sprinkle with garlic powder and toast for 7-10 minutes at 450 F. or until nicely toasted.
10. Once toasts are ready, wait until they’re cool – about 5 minutes. Give each slice a nice smear of pesto ricotta.
11. Carefully spoon tomatoes and olives on top.
12. Add a pretty prosciutto rose and 1 or 2 small basil leaves.
Strawberry crostini
Equipment
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cutting board
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bread knife
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small bowl
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baking sheet with rack
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lemon zester or grater
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measuring cup
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small saucepan
Ingredients
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½ cup strawberries – chopped
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¼ cup balsamic vinegar
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1 tsp. lemon zest
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2 tsp. brown sugar
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5 tbsp. ricotta
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½ baguette
Instructions
* Slice the baguette into 12 ½ inch slices. Toast them at 350 F. for 5 minutes or until nicely toasted.
* While your tiny toasts are toasting, chop strawberries into teeny, tiny pieces until you have ½ cup. If your strawberries are very ripe, you might want to place them on a paper towel while you prepare the balsamic reduction sauce to allow the juice to release. Otherwise, the strawberry juices will water down the sauce when combined.
* In a small sauce pan, add 4 tbsp. balsamic vinegar and 2 tsp. of brown sugar. Reduce the vinegar over medium heat, stirring occasionally, for 6-8 minutes, until the consistency is somewhat thick and saucy.
* While the sauce reduces, prepare 1 tsp. of lemon zest.
* Combine strawberries and lemon zest, pour the balsamic reduction sauce into your measuring cup or bowl, and gently stir.
* Add a little ricotta to each toast, then carefully add the delicious balsamic strawberries to the crostini.
Notes
1. Only use fresh strawberries
Frozen strawberries will release too much liquid once thawed and will be a bit too mushy to give these crostini a nice, fresh texture.
2. Assemble these crostini just before serving
Assemble the crostini about 20 minutes (at most) before serving. If you want to prep your strawberries and sauce a few hours beforehand, however, simply keep the chopped strawberries and sauce separate until you’re ready to assemble the crostini.
Butternut Squash crostini
Equipment
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1 small saucepan
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1 sharp knife and cutting board
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1 mixing bowl
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1 foil-lined baking sheet
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1 sauté pan
Ingredients
For the Crostini
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1½ cup butternut squash – diced into bitesize pieces
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3 shallots – thinly sliced
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1½ cup shiitake mushrooms – sliced
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4 oz. goat cheese
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4 oz. whipped cream cheese
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1 tbsp. thyme
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2 tsp. maple syrup – divided
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6 slices bread – any thick, rustic loaf you choose
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3½ tbsp. olive oil – divided
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cinnamon – a small sprinkle
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chili pepper – a small sprinkle
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table salt – a small sprinkle
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freshly ground pepper – a small sprinkle
For the Blackberry Balsamic Glaze
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¼ cup balsamic vinegar
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1 tbsp. blackberry preserves
For the Crispy Sage Leaves – Optional
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6 sage leaves
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1 tbsp. olive oil
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flaky sea salt – or kosher salt – a sprinkle
Instructions
* Simmer ¼ cup balsamic vinegar on MEDIUM-HIGH heat in a small saucepan for about 10 minutes until it’s appeared to have reduced by half. Add 1 tbsp. blackberry preserves, stir thoroughly, remove from heat and refrigerate while making the crostini.
* Preheat oven to 400 F. (200 C.) Toss diced butternut squash with 1 tbsp. olive oil, 1 tsp. maple syrup and a tiny sprinkle of cinnamon. Pour onto a foil-lined baking sheet and bake for 20 minutes.
* While butternut squash bakes, sauté sliced shiitake mushrooms in 1½ tbsp. olive oil until lightly brown – about 7-10 minutes. Sprinkle with chili pepper, salt and pepper, toss and remove into a container.
* Sauté sliced shallots in 1 tbsp. olive oil until lightly brown – about 5-7 minutes.
* Once butternut squash is finished, combine in sauté pan with sautéed shallots, mushrooms (drain any liquid that may have released, if any) thyme, and 1 tsp. maple syrup. Gently toss and sauté for 3 minutes more. Remove into a container until sage leaves are done.
* Add 1 tbsp. of olive oil to the pan, place 6 sage leaves in the oil, making sure they’re thoroughly covered, and sauté on MEDIUM-HIGH heat for 5 minutes or until they’re starting to appear very slightly brown. Remove and liberally sprinkle with flaky sea salt.
* Mix together 4 oz. whipped cream cheese and 4 oz. goat cheese.
* When ready to serve, toast 6 pieces of bread. Cover each toast with whipped goat cheese. Top with squash, mushrooms and shallots. Drizzle with blackberry balsamic glaze and top each crostini with a sage leaf and serve.
Notes
If you intend to serve these on a smaller bread like baguette, be sure to slice vegetables half as big as the photos above, or they may not sit nicely on top.
The balsamic blackberry glaze is going to smell pretty intense while it’s simmering, and the vinegar odor tends to linger for a while. If you’re making this for a party, I’d say make that glaze at least 3-5 hours beforehand, or even the day before if you can. It’s not a “bad” smell. It’s just a strong one that you may not want hanging around.
You may want to assemble the crostini on a board or plate that you don’t intend to serve on. It will get a little messy as you spoon the topping and drizzle the glaze. Transfer assembled crostini to a tidy serving board. It just looks nicer.
Source She keeps a lovely home
Forget about those boring finger foods that no one remembers, because I’m going to show you how to create the prettiest crostini spread that's going to detonate taste buds and explode on the social scene.
Ingredient list
Strawberry crostini
Butternut crostini
