25 Timeless Bruschetta and Crostini Recipes

Tomato Bruschetta

Matt Taylor-Gross

With only three basic ingredients — bread, oil, and garlic — bruschetta and crostini are ridiculously easy to make. The crispy bite-sized toasts can then be completed with endless topping options and served as appetizers or hors d'oeuvres at cookouts and cocktail parties alike. From classic tomato bruschetta and shrimp toasts to inventive spins like grilled sweet onion and blue cheese crostini, this collection of bruschetta and crostini recipes will help you plan the menu for your next gathering.

01 of 25

’Nduja Toasts with Quick-Pickled Celery

Nduja Toasts with Quick-Pickled Celery
Greg DuPree

Store-bought ’nduja, the spicy, spreadable sausage, is transformed into a special canapé when served on toasted baguette and topped with a quick-pickled celery.

02 of 25

Shrimp Toasts with Scallion-Chile Sauce

Shrimp Toasts with Scallion-Chile Sauce
Greg DuPree

The secret to this semi-traditional dim sum favorite is a butter-studded shrimp mousse that comes together quickly in a food processor with just five ingredients.

03 of 25

Tomato Bruschetta

Tomato Bruschetta

Matt Taylor-Gross

Just about any summer cocktail party can use a platter of bruschetta. This appetizer comes together in just minutes, making it easy on the host. It’s a great way to show off tomatoes when they're ripe and in season, whether they came from your garden, the farmers market, or the grocery store.

04 of 25

Cheesy Sausage Cocktail Toasts

Jennifer Causey

For these tasty toasts, cookbook author Andrea Slonecker borrows from the nostalgic flavors of her childhood and swaps creamy mascarpone and robust Taleggio for the Velveeta in her grandmother's original version. "The topping can be made a few days ahead, and it's as straightforward as browning some Italian sausage and melting in the cheeses," she writes. 

05 of 25

Chhundo and Goat Cheese Crostini

Chhundo and goat cheese crostini
Andria Lo

Chhundo, a pickled marmalade-like condiment that’s tangy and sticky-sweet, with light heat and fragrance from Kashmiri chile powder, tops these goat cheese crostini from blogger and cookbook author Hetal Vasavada.

06 of 25

Crostini with Grilled Sweet Onions and Blue Cheese

Crostini with Grilled Sweet Onions and Blue Cheese Recipe
Johnny Autry

On the river, Chef Andrae Bopp wraps whole sweet Walla Walla onions in foil and tosses them into the coals of the campfire to roast and caramelize; here we’ve adapted his recipe for your home grill. Don’t skip the zippy honey-vinegar drizzle — it coaxes out even more flavor from the sweet onions and balances the blue cheese.

07 of 25

Wild Mushroom Crostini

Wild Mushroom Crostini recipe
© Lucas Allen

Southern cooking is often very meat-focused, but chef Ford Fry likes to emphasize vegetables. For these crostini, he tops creamy ricotta with a mix of garlicky mushrooms and a handful of herbs.

08 of 25

Lima Bean and Ricotta Crostini

Lima Bean and Ricotta Crostini
© Con Poulos

Food & Wine culinary director at large Justin Chapple thinks that lima beans deserve a place on every table, especially when they're made into a bright, herby salad and piled onto crunchy, creamy ricotta toasts.

09 of 25

Herbed Chickpea Bruschetta

Herbed Chickpea Bruschetta
© John Kernick

The key to these delicious bruschetta from chef Nancy Silverton is lots of olive oil. After she bakes the chickpeas with a variety of flavorings — including onions, pancetta, and carrots — she purees them with a good amount of oil, spreads the puree on toasts, and drizzles with a little more oil.

10 of 25

Crostini with Roasted Butternut Squash, Ricotta, and Preserved Lemon

Crostini with Roasted Butternut Squash, Ricotta and Preserved Lemon
© Guy Ambrosino

A preserved lemon relish adds a bright, salty note to these elegant crostini, balancing the flavors of creamy ricotta and sweet squash.

11 of 25

Bay Scallop-Marsala Cream Toasts

Bay Scallop-Marsala Cream Toasts
© Sarah Bolla

These bay scallops are set in a luscious Marsala cream sauce, served over hot crispy bread and garnished with fresh chives. It's a simple dish to prepare, yet so special and decadent. It's best to enjoy these toasts with a knife and fork.

12 of 25

Ricotta and Roasted Grape Crostini

Ricotta and Roasted Grape Crostini
© Fredrika Stjärne

Designer and blogger Athena Calderone’s signature aesthetic comes through in this striking appetizer. Roasting the grapes concentrates and deepens their sweetness.

13 of 25

Crab and Avocado Toasts

Crab-and-Avocado Toasts

© Lucy Schaeffer

Chef Gerard Craft grew up in Washington, D.C., eating lots of Maryland blue crab. Here, he creates a very simple and delicious starter by tossing sweet crabmeat with fresh mint and lime juice, then spooning it over mashed avocado on toast. You can make the toasts or buy store-bought ones to save time.

14 of 25

Ricotta and Roasted Tomato Bruschetta with Pancetta

Ricotta and Roasted Tomato Bruschetta with Pancetta
© Johnny Miller

Peak-season tomatoes make all the difference in this simple bruschetta from author Susan Spungen. They’re the perfect accompaniment to a bowl of soup or a large salad; or, to turn them into two-bite hors d’oeuvres, simply cut the bruschetta crosswise into strips.

15 of 25

Tomatillo Toasts with Prosciutto and Manchego

Tomatillo Toasts with Prosciutto and Manchego
Christopher Testani

Inspired by classic pan con tomate, a Spanish dish of bread rubbed with fresh tomato, Justin Chapple tops crunchy toasted bread with tangy grated tomatillos. To round the toast out, he also adds thin slices of prosciutto and shaved Manchego cheese.

16 of 25

Deviled Egg Toast

Deviled Egg Toast
Abby Hocking

This rendition of deviled eggs is chef Missy Robbins’ favorite way to get the salty, spicy, tangy filling all in one crunchy bite.

17 of 25

Ricotta Crostini with Pickled Ramps and Crisp Pancetta

Pickled Ramp Toast
Photo by Huge Galdones / Food Styling by Christina Zerkis

Chef Ryan Hardy got the idea for his sensational crostini from a jar of pickled ramps he recovered from the back of his refrigerator.

18 of 25

Mushroom and Fontina Crostini

Mushroom and Fontina Crostini
© Fredrika Stjärne

Chef Maria Helm Sinskey likes to use Italian Fontina cheese for these crostini, which melts beautifully, but young Gouda would be equally delicious.

19 of 25

Honey-Tomato Bruschetta with Ricotta

Honey-Tomato Bruschetta with Ricotta
© Quentin Bacon

In this amazing appetizer, two types of honey serve two distinct purposes: Mellow, slightly spicy clover honey intensifies the sweetness of the tangy tomatoes as they slowly roast. After the bruschetta is assembled, a drizzle of robust buckwheat honey balances the creamy ricotta cheese.

20 of 25

Pimiento Cheese and Bacon Crostini

Pimento Cheese and Bacon Crostini.
© Burcu Avsar

A thick layer of cheddar cheese, chopped pimientos, and bacon crumble make for an irresistibly cheesy crostini.

21 of 25

Grilled Marrow Bones with Rosemary-Lemon Bruschetta

Grilled Marrow Bones with Rosemary-Lemon Bruschetta
© Cedric Angeles

Chef Chris Cosentino uses the phrase "God's butter" to describe rich, decadent bone marrow. Here he serves it alongside grilled toasts rubbed with rosemary and lemon. For a more potent herbal flavor, singe the rosemary sprigs on the grill for a few moments before rubbing the toasts.

22 of 25

Corn and Chanterelle Crostini

Corn-and-Chanterelle Crostini
© John Kernick

For this fast, flavorful appetizer, chef Paul Virant combines two of his favorite childhood memories about food. "During the summer, especially around the Fourth of July, we would pick chanterelles that grew around our property," he says. "And my grandmother made this amazing creamed corn. It turns out corn and chanterelles go very well together."

23 of 25

Warm White Bean and Calamari Salad with Garlic Bruschetta

Warm White Bean and Calamari Salad with Garlic Bruschetta
© William Meppem

The salad for this recipe can be prepared ahead of time and refrigerated overnight. Simply toast some garlic-rubbed bread and top with the salad when ready to serve.

24 of 25

Chicken Liver Crostini

Chicken Liver Crostini
© Zubin Schroff

Chef Peter Hoffman's beautifully silky puree is accented with sweet sautéed apples, smoky bacon, and a splash of brandy, then served on crunchy toasts.

25 of 25

Crostini with Creamy Ricotta and Chorizo

Crostini with Creamy Ricotta and Chorizo
© Marcus Nilsson

"Chorizo is so underused," says chef Shea Gallante. Here, he uses the spicy Spanish sausage in a savory crostini topping.

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