How To Make the Best Mediterranean Crostini

So, you’d like to make the BEST Mediterranean Crostini? Great choice, and this is the perfect place to start!! First things first, what is crostini anyway? Very simply, crostini are thin slices of bread, usually a baguette, that brushed with olive oil and then either toasted or grilled.

I love to rub a whole garlic clove on the bread slice and brush with olive oil before it popped into the oven to be toasted. Or, you can make a garlic olive oil to spread on the bread – see below for how to make it.

You will love this recipe because the ingredients pack so much flavor and they all blend beautifully together. Tangy bites from the Kalamata olives, to the saltiness of the prosciutto, balanced by the neutral flavors of the roasted red peppers and fresh basil all come together to make an unforgettable mix.

Add to these flavors a splash of white wine, some chicken broth, spices and finish with a squeeze of lemon for acidity. Top with cool crumbled feta and you have the perfect appetizer for a family get-together or dinner party with friends.

Can’t wait to get started? Let’s dive in and make some Mouthwatering Mediterranean Crostini!

In this post: Everything you need to make mediterranean crostini

• Ingredients you will need
• About Crostini
• How to make this recipe
• Variations to try
• Frequently Asked Questions
• Rebecca’s Tips For Success

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Ingredients you will need To Make Mediterranean Crostini:

• Medium onion
• Garlic cloves
• Extra virgin olive oil
• Prosciutto
• Roasted red peppers
• Kalamata olives
• Italian flat leaf parsley
• White wine
• Low sodium chicken broth
• crushed red pepper flakes
• Kosher salt
• dried oregano
• ground pepper
• Lemon juice
• Feta
• French baguette

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About Crostini:

The first crostini can be traced back to Italy during the Middle Ages, where it originated as a traditional way to make use of stale bread. The word “crostini” itself comes from the Italian “crostino,” which means “little crust” or “toast.”

In Italy, particularly in Tuscany, crostini were historically known as a simple peasant food. Since bread was a staple, it was a common practice to toast or grill leftover or stale bread. Toasting it would make it more palatable, in addition to help preserve the bread and give it its signature crunchy texture.

My husband and I recently traveled to Italy, and it seemed like crostini were used as a base for many appetizers, in particularly, bruschetta. Crunchy, sometimes savory, sometimes sweet & salty, they were always delicious and satisfying. Stopping in for an aperitivo (quick bite before dinner) at small cafes, we enjoyed many crostini during our 3-weeks of travel!

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How to make The Best Mediterranean Crostini:

Gather and prep your ingredients for topping

1. Chop onion into small pieces – alternatively you can use a food processor, pulse a few times until chopped small – set aside.
2. Mince garlic – an easier option would be to put the garlic through a garlic press
3. Cut prosciutto into small pieces – set aside.
4. Chop roasted red peppers into small pieces – set aside.
5. Slice Kalamata olives into quarters lengthwise and then in half again – set aside.
6. Mince parsley – remove parsley leaves from stems and mince – set aside.

Sauté in pan:

1. Set burner to medium heat. In a large pan add olive oil and sauté onions until softened and translucent.
2. Add prosciutto to pan and cook until just turning crispy.
3. Lower burner to low heat and add garlic and sauté for 30 sec. just until fragrant. * Watch carefully because garlic burns easily then becomes bitter. You don’t want that.
4. Add white wine to deglaze pan. Use a wooden spoon to help crape up all the bits of stuck on pieces.
5. Add low sodium chicken broth (make sure it is low sodium – with the added prosciutto there is plenty of salt in the recipe and it will be too salty if you use regular chicken broth). Let simmer for a few minutes.
6. Add the roasted red peppers, kalamata olives, parsley, red pepper flakes, oregano and ground pepper.
7. Heat on medium until liquid is reduced by half. Remove from heat and set aside.

Just before serving:

1. Add the juice of one whole lemon (appx. 2 Tbsp.) and distribute evenly over the mixture, stir to combine. *This little acidity will make the flavors pop.

To Prepare Olive Oil & garlic Crostini :

1. Slice baguette (or ciabatta) on a bias (diagonal) and place on a rimmed sheet pan.
2. Make garlic oil by combining 1 clove garlic minced or pressed through a garlic press, and 1/4 cup olive oil in a microwave safe small bowl.
3. Microwave on high for 30-45 seconds, watching carefully so it doesn’t burn. It will sizzle a bit. The purpose of this is to remove the raw garlic pungency and mellow it a bit.
4. Brush bread slices with garlic oil and bake – see suggestions below:

• 10-12 min. at 350 deg. F
• 8-10 min. at 400 deg. F
• 6-9 min. at 450 deg. F

Assembling the crostini:

1. Spread mixture on prepared crostini and top with crumbled feta cheese.

* Tip – Although it may be tempting to buy crumbled feta, I don’t advise it. Instead, opt for the whole feta block, not the pre-crumbled feta. The whole block is much fresher and tastes more authentic.

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Variations of the Best mediterranean crostini to try:

There are so many different ways you can top your crostini. For instance, you can make it as a plain crostini recipe brushed with the garlic and olive oil, and dip it into your favorite sauce! Or, you can top the basic crostini with the toppings as described below. Other than the best Mediterranean crostini, my favorite is the tomato and basil. Simple yet bursting with flavor!

Try these other 7 variations using the original garlic & olive oil Crostini Recipe:

1. Tomato and Basil: Fresh tomatoes, basil leaves, and a drizzle of extra-virgin olive oil and aged, syrupy balsamic vinegar.
2. Goat Cheese and Fig: Creamy goat cheese with fig jam or fresh fig slices is another nice combination.
3. Prosciutto and Melon: I just love the salty/sweetness that thinly sliced prosciutto and melon provides. Try cantaloupe or honeydew, and top with a sprinkle of cracked black pepper.
4. Ricotta and Honey: Another option is smooth ricotta cheese with a drizzle of honey. Add a sprinkle of flakey sea salt.
5. Smoked Salmon and Dill: Smoked salmon always goes well on any type of cracker or toast. Top with a dollop of cream cheese, herb spread or crème fraiche and garnished with fresh dill.
6. Pesto and Sun-Dried Tomato: Additionally, you can top crostini with pesto sauce along with chopped sun-dried tomatoes and a sprinkle of Parmesan cheese.
7. Avocado and Cherry Tomatoes: You can also top crostini with mashed avocado, grape tomatoes cut in half and a squeeze of lemon for a little acidity!

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Frequently Asked Questions:

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Rebecca’s Tips for Success:

• Use Day-Old Bread: Bread that is slightly stale works best for crostini because it holds its shape better when toasted and does not become too soft when topped.

• Slice Evenly: Cutting the bread into even 1/2 inch slices not only ensure uniform toasting and cooking times but also helps ensure a crunchy crostini. Also, try and cut slices on a diagonal for a more artistic touch!

• Brush with Olive Oil: Before toasting or grilling, lightly brush each slice of bread with the extra virgin olive oil and garlic oil blend. This not only adds extra flavor but also helps in achieving a crispy texture.

• Don’t Overload Toppings: While it’s tempting to pile on the toppings, especially when they’re so tasty, avoid overloading the crostini. Too many toppings can make them soggy. A thin layer of topping is all you need.

• Serve at Room Temperature: Let the assembled crostini sit for a few minutes at room temperature before serving. This allows the flavors to meld together and ensures they are enjoyable to eat.

Learn more about using herbs here.