The charm of a great crostino lies with the crunch. Without the contrast between the soft, savory topping and the golden, olive oil-slicked toast, crostini would be about as festive as… tea sandwiches, which is to say, not so much. But a platter of crisp crostini topped with cold cured meats and fish, soft cheeses, marinated vegetables, or succulent fruit is one of the most compelling ways to eat in the summer. You can, of course, use them to whet appetites for more food to come, but why not let them make up the meal themselves? Serve them with your favorite chilled libation, and plenty of napkins.
Prosciutto, Butter, and Radish Crostini
Makes 8 crostini
8 (½-inch-thick) slices baguette
4 radishes, thinly sliced
4 teaspoons extra-virgin olive oil
½ teaspoon flaky sea salt
Unsalted butter for spreading
4 thin slices of prosciutto (or other dry cured ham), cut in half
Freshly ground black pepper
1. Preheat the broiler. Place bread slices on a baking sheet and toast the bread on one side until pale golden around the edges, 30 seconds. Transfer to a wire rack and allow toast to cool.
2. Meanwhile toss radishes with olive oil and salt. Spread a thin layer of butter on top of the toast slices, then place the prosciutto pieces over the buttered bread, and top with the radishes. Finish with freshly ground black pepper.
Fig Crostini with Peppered Ricotta and Chestnut Honey
Makes 9 crostini
3 (3/4-inch-thick) large slices whole-grain or regular country loaf, cut into thirds, or roughly 2½-inch slices
Extra-virgin olive oil for brushing
1 cup fresh ricotta
1¼ teaspoons freshly ground black pepper, more for sprinkling
½ teaspoon grated lemon zest
9 dried or fresh figs, sliced
Buckwheat or chestnut honey, for drizzling
1. Preheat a broiler or grill over high heat. Brush one side of the bread with the olive oil. Place bread slices on a baking sheet and toast the bread on one side until lightly browned and crisp, about 1 minute. Transfer to a wire rack and allow toast to cool.
2. In a medium bowl, stir together the ricotta, black pepper, and the lemon zest, until the mixture is fluffy. Divide the ricotta mixture among the toasted bread; each piece should have a generous layer. Place the fig slices on top and drizzle with honey. Finish with freshly ground black pepper.
Variation: Use plum or cherry tomatoes in place of the figs. And/or, use aged balsamic vinegar in place of the honey.
Egg and White Anchovy Crostini
Makes 8 crostini
4 (3/4-inch thick) pieces of crusty country bread, halved
Extra-virgin olive oil for brushing
4 large eggs
2 tablespoons plus 2 teaspoons extra-virgin olive oil
2 teaspoons fresh lemon juice
Mayonnaise, for spreading
8 white anchovies
2 teaspoons finely chopped chives
Freshly ground black pepper, for sprinkling
1. Place the eggs into a medium pot, add enough water to cover the eggs, and bring to a boil over medium-high heat. Immediately turn off the heat, cover and let sit in the hot water, for 9 minutes. Transfer eggs to a bowl filled with cold water. Allow the eggs to cool while you work on preparing the rest of the ingredients.
2. Preheat a broiler or grill over high heat. Brush one side of the bread with the olive oil. Place bread slices on a baking sheet and toast the bread on one side until lightly browned and crisp, about 1 minute. Transfer to a wire rack and allow toast to cool.
3. When the eggs are at room temperature, slice them into thin slices (it's okay if the slices crumble a bit) and gently toss them with the olive oil and lemon juice. Spread a thin layer of mayonnaise over toast slices and place the egg mixture on top. Top with anchovies, followed by chives. Finish with freshly ground black pepper.
Etc…
10 more crostini toppings
Roasted red pepper, capers, fresh oregano
Cannellini beans mashed with garlic and olive oil, topped with basil
Prosciutto and roasted pear drizzled with balsamic vinegar
Buffalo mozzarella, sliced peaches, scallions
Soppresata, butter, sliced cornichons
Olive tapenade, fresh arugula tossed with olive oil, crumbled feta
Duck liver mousse and tiny bit of lemon marmalade
Country ham, dill butter, and honey mustard
Roasted beets, grated goat cheese, toasted pistachios
Cream cheese, mango chutney, cooked shrimp
More seasonal recipes
Summer vegetable tempura
Three cool summer soups
Five-minute tomato pasta
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