7 Quick & Easy Crostini Toppings

Yesterday, we covered the basics of how to make crostini, and now the fun begins…time to pile on the toppings! I’ve racked up seven super quick and easy ideas for you to try below. My whole point was to keep each of them to just two to three ingredients each so they can be pulled together with hardly any fuss. You don’t even have to¬†actually cook anything, besides toasting up the crostini. It’s really more about assembling simple, delicious flavors to make the perfect bite…



I’m a huge fan of jalapeno pepper jelly (I promise it’s not spicy). The sweetness of the jelly pairs perfect with a nice thick smear of creamy goat cheese. If you’re not a fan of goat cheese, it also works great with cream cheese.



Let’s be honest…burrata is pretty much the end all be all of cheeses. I can’t even think about mozzarella cheese anymore when I know there is burrata in the world. Try it with a drizzle of lemony olive oil and a light sprinkle of crunchy fleur de sel. (Not familiar with fleur de sel? Here’s an explanation). Blood orange olive oil or just plain olive oil would taste great as well.



I’m so in love with the freshness and easiness of this one…just lay a slice of avocado across the top of the crostini, smash it with a fork, drizzle with olive oil, and sprinkle with fleur de sel. Done and done.



Stinky cheese and sweet honey is one of the best flavor combinations of all time. I went for a nice Maytag Blue here and let it get nice and soft at room temp before smearing it on. Prepare to get sticky fingers, but so worth it!



I think brie will always be the classic entertaining cheese. It’s just so easy and so good. I’m sure we’ve all had it a million times, but do we ever get sick of it? No, not possible. I like to break up the richness of the cheese with a thin slice of tart apple…try it with pear too!



White beans are rocking my world these days. I’m a recovering garbanzo-bean-aholic so it’s nice to change up the repertoire a bit. For this, I drain canned beans and give them a rinse under water. Then I smash ’em up in a bowl and add kosher salt and just enough olive oil to hold the paste together. As you can see, it’s pretty rustic so no need to smash out all the lumps. Finish it off with a bit of fresh thyme for a nice herbaceous kick.



Last, but not least…a little something sweet for the sugar lovers out there. Slather on a massive gob of nutella, lick the knife clean, and then add a couple sliced strawberries. Perfection.


Do you have any favorite crostini recipes of your own? I’d love to hear them!




  1. Liz Defreitas says:

    Yum. I need to make an app for a dinner party this weekend and this looks super easy and delish! Thanks M! xo

  2. Oh my! These all look so good, and the photos are exquisite!

    • Melissa says:

      Thanks Alanna! Made for a busy Sunday evening after our fun outing. Looks like you had a busy Sunday as well…that cheesecake looks sooooo yummy! And, of course, beautiful pics from you too…as usual!

  3. Love these! They all look delicious and easy. My favorite crostini recipe is a good bruschetta.

    • Melissa says:

      Yes! I love that too…I think that one deserves a post all of its own sometime soon!

  4. Paul says:

    Forgive me for asking but what is the point of using spicy ingredients in a recipe if you do not want the heat? Thank you.

  5. Paul says:

    Forgive me for asking but what is the point of using spicy ingredients in a recipe if you do not want the heat? Such as the Pepper Jelly? Thank you.

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