Recipes Appetizers 14 Toast Recipes to Serve at Holiday Gatherings By Megan Soll Megan Soll Megan Soll is an Associate Editorial Director for Food & Wine Commerce. She joined Dotdash Meredith in 2015 and has over 11 years of experience writing and editing food, entertainment, and lifestyle content. Food & Wine's Editorial Guidelines Updated on November 22, 2022 Share Tweet Pin Email Trending Videos Photo: Greg DuPree Delicious, festive, and bite-sized, these crostini recipes and mini toast appetizers are ideal for sharing with a crowd. There's nothing better than supplementing good revelry with elevated snacks. Create a spread with multiple types, make the dips and ingredients ahead of time, and serve some of these great holiday toasts that are worth, well, toasting to. 01 of 14 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. Get the Recipe 02 of 14 Tomatillo Toasts with Prosciutto and Manchego Christopher Testani Inspired by classic pan con tomate, a Spanish dish of bread rubbed with fresh tomato, F&W culinary director at large 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. Get the Recipe 03 of 14 Chicken Liver Pâté Toasts © Michael Turek “Nothing is better for big-party entertaining than putting toppings on bread,” says cookbook author Tamar Adler. The pâté is made by pureeing sautéed livers with onions, anchovies, and Marsala, then blending them with crème fraîche until smooth and creamy. Get the Recipe 04 of 14 Deviled Egg Toast Abby Hocking This twist on deviled eggs is chef Missy Robbins’ favorite way to get the salty, spicy, tangy filling all in one crunchy bite. Get the Recipe 05 of 14 Mushroom Toasts with Délice de Bourgogne Eva Kolenko Triple créme cheese, an ultra-rich version of Brie, is topped with pan-roasted mushrooms and herbs in this elevated appetizer. Get the Recipe 06 of 14 Spiced Ham and Cheese Toasts © Michael Turek The trick for keeping the toast crisp: Spread the ham topping on just before baking. This recipe makes more ham topping than you'll need for the 24 toasts. Get the Recipe 07 of 14 Smoked Salmon Toasts with Mustard Butter © Fredrika Stjärne Sour cream or cream cheese may be the usual spread with salty smoked salmon, but chef David Tanis thinks softened butter makes a tasty alternative. (Think of ham-and-butter sandwiches.) To give the butter a zippy bite, he stirs in lemon zest with both Dijon and grainy mustard. Get the Recipe 08 of 14 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. Get the Recipe 09 of 14 ’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. Get the Recipe 10 of 14 Calamari Toast with Hawthorn Sweet-and-Sour Sauce Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell This crunchy party appetizer from 2021 F&W Best New Chef Lucas Sin is inspired by classic Chinese shrimp toast. Here, Sin combines calamari and shrimp for the crispy fried toast-topper. Sweet and tangy haw flakes — Chinese sweets made from the fruit of Chinese hawthorn — flavor the dipping sauce. Get the Recipe 11 of 14 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. Both the squash and the relish can be made a day in advance. Get the Recipe 12 of 14 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. Get the Recipe 13 of 14 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. Get the Recipe 14 of 14 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. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit