Crostini are the perfect solution for easy entertaining. These classic Italian hors d’oeuvres start with thin slices of toasted baguettes, brushed with olive oil and toasted until golden. From there, they can be topped with almost any ingredients you like, from fruit and cheese to sauteed seasonal vegetables. Here are some of our favorite ideas below; try them as is, then get creative with your own favorite combinations.
|Avocado, Basil and Tomato Crostini
Try this delicious twist on the classic tomato and basil crostini—the toasts are first spread with mashed avocado, which lends a rich, creamy texture.
|Chopped Chicken Liver Crostini
This recipe from Chef Taylor Boetticher makes use of the livers that are often sold with whole chickens. Serve them as part of an antipasto assortment or alongside a green salad.
|Crostini with Black-Eyed Pea Puree
This recipe has been a staple at Tennessee resort Blackberry Farm for years. With creamy shell beans, roasted garlic and fresh herbs, these crostini are simple but elegant.
|White Bean and Arugula Crostini
Topped with cannellini beans, sauteed vegetables and baby arugula leaves, these rustic toasts are easy to assemble. Drizzle with good-quality olive oil and sprinkle with sea salt before serving.
|Nectarine and Prosciutto CrostiniThis beautiful appetizer offers a wonderful contrast of flavors and textures — sweet nectarines and mildly salty prosciutto atop crunchy crostini.
Start your Thanksgiving feast off on a delicious note with small bites that feature the season’s best ingredients and flavors. Here are some of our favorite no-fuss nibbles — they’ll keep friends and family happy while they wait for the feast to begin. Pour a cocktail or a glass of wine, and get ready for the best meal of the year!
|Candied Mixed Nuts with Rosemary
Slightly sweet and slightly spicy, these nuts are easy to prepare, and they’re satisfying as a pre-dinner snack. You can toast them a few days in advance to get a head start.
A wonderful starter for a holiday gathering, these turnovers are filled with earthy cremini mushrooms, nutty Gruyère cheese and fresh herbs. Store-bought pastry dough and a convenient pastry press simplify prep.
|Prosciutto-Wrapped Figs with St. Agur
These hors d’oeuvres are as simple to make as they are impressive to serve. Sweet dried figs are stuffed with a pungent blue cheese, wrapped in salty prosciutto, and baked until crisp (tip: you can assemble them a day ahead).
Nothing could be easier than mixing up a dish of these flavorful olives, either for an antipasti platter or just a small bite to complement a glass of chilled white wine. A mix of olives — green, black or dry-cured — adds interest.
|Persimmons Wrapped in Smoked Ham
Here, crisp, sweet Fuyu persimmon wedges are wrapped in thinly sliced smoked ham and drizzled with intensely flavored reduced balsamic vinegar. It’s a fun play on the classic prosciutto-wrapped melon you see at summer gatherings.
|Warm Dates with Parmesan and Walnuts
Dense, sweet Medjool dates are delicious paired with salty Parmigiano-Reggiano and earthy, crunchy walnuts. For a twist, try pecorino or soft goat cheese instead.
|Crostini with Humboldt Fog and Pear Chutney
Humboldt Fog, a subtly tangy California goats’-milk cheese, is the perfect counterpoint to a mildly sweet chutney made from fresh pears. The chutney can be prepared a few days in advance and stored in the refrigerator until you are ready to assemble the crostini.
In this recipe from Nigella Lawson, rustic Italian breadsticks are wrapped in savory prosciutto — and those are the only two ingredients you need. Think of this as a blueprint for the perfect, no-cook pre-dinner or party nibble.