Italian Crostini Bites
These festive Italian Crostini Bites feature crisp baguette slices topped with three classic combinations: creamy ricotta with honey, vibrant tomato bruschetta, and savory olive tapenade. Each bite delivers the bold flavors of Italy in an elegant, holiday-worthy presentation.
Ingredients
- 1 French baguette sliced into ½-inch rounds (about 24 slices)
- ⅓ cup extra virgin olive oil plus extra for drizzling
- 3 cloves garlic 1 whole for rubbing, 2 minced
- 8 oz fresh ricotta cheese
- 2 tablespoons honey
- Fresh basil leaves thinly sliced (about ¼ cup)
- 4 medium ripe tomatoes diced small
- ½ small red onion finely diced
- 1 cup mixed olives Kalamata, green, etc., pitted and finely chopped
- 1 tablespoon capers rinsed and chopped
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 2 tablespoons toasted pine nuts
Instructions
- Prepare the bread base: Preheat your oven to 375°F (190°C). Arrange baguette slices in a single layer on a large baking sheet. Brush each slice lightly with olive oil on both sides.
- Toast the crostini: Bake for 10-12 minutes, flipping halfway through, until the edges are golden brown but the centers remain slightly soft. Remove from oven and immediately rub one side of each slice with the whole garlic clove while still warm.
- Prepare the tomato topping: In a medium bowl, combine diced tomatoes, half the minced garlic, 2 tablespoons olive oil, half the basil, and half the red onion. Season with salt and pepper. Let sit for at least 10 minutes to allow flavors to meld.
- Make the olive tapenade: In a separate bowl, mix chopped olives, capers, remaining minced garlic, 2 tablespoons olive oil, lemon juice, and oregano. Season lightly with pepper (olives are already salty).
- Prepare the ricotta topping: In a small bowl, stir ricotta with lemon zest and a pinch of salt until smooth. Have the honey ready for drizzling.
- Assemble the crostini: Divide the crostini into three groups. For the first group, spread a generous layer of ricotta and drizzle with honey. For the second group, top with a spoonful of tomato mixture. For the third group, spread a layer of olive tapenade.
- Add final touches: Garnish the ricotta crostini with a small basil leaf, the tomato crostini with a few pine nuts, and the olive crostini with a tiny drizzle of olive oil and a small crack of black pepper.
- Arrange and serve: Place all varieties on a large serving platter, alternating the colors for a festive display. Serve immediately while still crisp.
Notes
- For make-ahead convenience, you can toast the bread and prepare all three toppings up to 4 hours in advance. Store toppings in the refrigerator and assemble just before serving to keep the crostini crisp.
- The quality of your olive oil makes a big difference here—use the best you can afford for more authentic Italian flavor.
- If your tomatoes aren’t at peak ripeness, a tiny pinch of sugar can help enhance their natural sweetness.
- For an elegant touch, use a piping bag to add the ricotta topping in a decorative swirl.