6 favorite crostini toppings

With its round, thin slices of toasted bread and refined, distinctive toppings, crostini is not quite the same as bruschetta. The latter is oblong, quite a bit larger, and made with coarsely sliced bread. But that doesn’t matter—we find these Italian antipasti at least as delicious. These are our favorite toppings.

Cherry tomatoes with dill

You’re undoubtedly familiar with the classic bruschetta al pomodoro made with finely chopped tomato, garlic, and plenty of olive oil. This chunkier version with cherry tomatoes, balsamic vinegar, and dill definitely deserves a place on our list of favorites. Since the topping itself is fairly basic, we think it’s even more important that the bread is toasted properly: crisp on the outside, yet still wonderfully soft on the inside.

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Mushrooms with Parmesan

This topping is easy to make. The ingredients: plenty of your favorite mushrooms, lots of Parmigiano Reggiano, finely chopped fresh parsley, some salt, and a pinch of pepper. This topping is quite intense in flavor, so the crostini you serve it on can remain mild. After toasting, simply drizzle it with olive oil and a little garlic.

Eggplant with balsamic vinegar

A slightly less simple topping made with finely chopped eggplant, red onion, olives, and capers. Stir a splash of balsamic vinegar and tomato paste into the pan. Spoon this Sicilian caponata topping onto a piece of toasted bread that isn’t too overpowering in flavor.

Smoked salmon with ricotta

We can keep it brief: this light crostini with the classic combination of smoked salmon, lemon, fresh dill, and ricotta is always a hit.

Prosciutto with tomato

For this crostini topping, in addition to ricotta and thinly sliced prosciutto, you’ll need roasted tomatoes. Don’t take them from a jar—make them yourself: marinate them with rosemary, garlic, and olive oil, then put them in the oven for half an hour.

Goat cheese with fig and pistachio

Would you prefer a slightly less Italian crostini topping with a sweet twist? You certainly can. Fig jam pairs perfectly with the creaminess and tanginess of goat cheese, while the pistachios add some bite. You can do the same with, for example, brie and pomegranate seeds, or blue cheese with thinly sliced pear wedges. Perfect combinations!