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Crostinis - The Ultimate Entertaining Appetiser
Let’s talk about Crostinis, the ultimate crowd-pleaser for any party. These little bites are like blank canvases waiting to be transformed into edible works of art. The best part? They’re easy to make, wildly versatile, and always look super fancy (even if you’re rocking a tracksuit in the kitchen). Whether you’re hosting a laid-back movie night or a formal dinner party, crostinis have you covered. They’re the edible equivalent of that friend who’s up for karaoke at midnight but can also charm your parents at brunch.
Here are five recipes to take your crostini game to the next level. Start with Whipped Ricotta, Mortadella, Pistachio & Olives—a creamy, salty-sweet masterpiece that’s as Instagrammable as it is delicious. Next, channel your inner Mediterranean chef with Olive Tapenade Compound Butter with Anchovies. This umami bomb will have your guests asking for the recipe before they’ve finished their first bite. For something a little unexpected, Tarragon Chicken with Zucchini Pickle is the perfect mix of fresh and herby with a tangy crunch. Prefer plant-based? Whip up a Fresh Tomato & White Bean Dip with Basil Oil—a refreshing, summery combo that screams “second helping, please!” And let’s not forget the showstopper: Prawn Toast with Spicy Mayo. Crispy, creamy, spicy—these little bites might just steal the spotlight. Serve these beauties with a chilled drink in hand, and you’ve got yourself a guaranteed hit.
Whipped Ricotta Mortadella Pistachio Olives
Ingredients :
serves 8 as a starter
Cooking notes:
serves 8 as a starter
- 1 lemon
- 1 1/2 cups ricotta cheese
- 3/4 cup pitted green olives (reserve 1 tsp brine from container)
- 1/3 cup pistachios
- 2 tbsps olive oil
- 1 small bunch Italian parsley (approximately 10g)
- 1 baguette
- 4 slices mortadella, roughly torn
Method
- Preheat to oven to 200ºC.
- Zest lemon (reserve 1/2 for step 3). Use a stick mixer or small blender to process ricotta and lemon zest until ricotta is smooth, whipped and creamy. Season to taste with salt and pepper.
- Roughly chop olives and pistachios. Finely chop parsley. Add to a bowl as you go along with reserved lemon zest, juice from 1/2 lemon, olive brine and olive oil. Mix to combine and season to taste with pepper.
- Slice baguette into 2cm crostini. Arrange on a lined oven tray. Drizzle or brush with olive oil. Bake for 5 minutes until golden on top side. Flip crostini and bake for a further 5-7 minutes until toasted and golden.
- Spoon ricotta into a piping bag (or a plastic bag, with the tip cut). Pipe the ricotta onto the crostini. Top with mortadella and spoon on olive-pistachio mix.
- Toast crostini in a sandwich press or a frypan.
- Skip the piping bag if you don’t have one; simply spoon the whipped ricotta onto crostinis.
Olive Tapenade Compound Butter
with Anchovies
Ingredients :
serves 8 as a starter
Cooking notes:
serves 8 as a starter
- 1/2 cup pitted black olives (drained)
- 2 tsp baby capers (drained)
- 1 anchovy fillet
- 1tbsp olive oil
- 1/2-1 tsp red wine vinegar
- sprig fresh thyme
For crostinis
- 60g butter (softened)
- 1 baguette
- 8-10 anchovy fillets
- parsley leaves to garnish (optional)
Method
- Add olives, capers, olive oil, red wine vinegar, and thyme to a blender to make the tapenade. Blend to a rough consistency.
- Add tapenade to a bowl along with the butter. Mix well to combine.
- Slice baguette into 2cm crostini. Arrange on a lined oven tray. Drizzle or brush with olive oil. Bake for 5 minutes until golden on top side. Flip crostini and bake for a further 5-7 minutes until toasted and golden.
- Spoon tapenade butter onto crostini. Top with 1/2-1 anchovy fillet and garnish with parsley if desired.
- Use an electric mixer to quickly and easily combine butter and tapenade.
- Make the olive tapenade butter up to 3 days ahead if desired. Store in an air-tight container in the fridge. Bring out an hour before serving so that the butter is able to soften and is easy to spread.
Want to make this at home? We used Community Co Baby Capers, Community Co Red Wine Vinegar and Organic Times Organic Salted Butter from the Dinner Twist Marketplace.
Tarragon Chicken with Pickled Zucchini
Ingredients :
serves 8 as a starter
Cooking notes:
serves 8 as a starter
- 250g pre-cooked chicken breast
- 1 bunch tarragon (approx 10g)
- 100g aioli
- 1 baguette
- pickled zucchini (use to taste)
Method
- Roughly chop chicken and 1/2 bunch tarragon. Add to a bowl along with aioli. Mix to combine. Season to taste with salt and pepper.
- Slice baguette into 2cm crostini. Arrange on a lined oven tray. Drizzle or brush with olive oil. Bake for 5 minutes until golden on top side. Flip crostini and bake for further 5-7 minutes until toasted and golden.
- Spoon tarragon chicken mix onto crostini. Top with pickled zucchini and garnish with remaining tarragon leaves.
- If you can't find pre-cooked chicken breast, you can poach 300g chicken breast or schnitzel. Add chicken to a saucepan and cover with water (add flavours such as lemon rind, dried herbs, salt and pepper). Bring to a boil, then cover, reduce to a simmer and cook for 10-15 minutes until cooked through.
- For extra flavour in the chicken mix add 1/2 tsp mustard powder.
- Substitute tarragon with fresh oregano, dill or basil.
Want to make this at home? We used Fine Food Aioli and Paddock2Produce Zucchini & Yellow Mustard Seed Pickle from the Dinner Twist Marketplace.
Fresh Tomato White Bean Dip and Basil Oil
Ingredients :
serves 8 as a starter
Cooking notes:
serves 8 as a starter
For the basil oil
- 2 cups basil leaves Basil
- 1 cup olive oil
For the crostinis
- 1x 400g tin cannellini beans, rinsed and drained well
- 1 tbsp olive oil
- Zest and juice from 1/2 lemon
- 1 small garlic clove
- 1 baguette
- 2 tomatoes
Method
- Boil the kettle. Place basil leaves (reserve some for garnish) in a fine mesh sieve over a bowl.
- Pour hot water over the basil leaves and allow it to blanch for 10 -15 seconds.
- Quickly lift the sieve and transfer the basil to a bowl filled with ice.
- Once the basil leaves are cool, pat dry to remove excess moisture.
- Use a stick mixer or blender to blend blanched basil and olive oil until it is well processed. Season with salt. Blend Basil and Olive Oil
- Strain basil oil through a fine mesh sieve and transfer to a jar or container.
- Use a stick mixer or blender to blend drained cannellini beans, 1 tbsp olive oil, lemon zest and juice and garlic clove to a smooth and thick consistency.
- Slice baguette into 2cm crostini. Arrange on a lined oven tray. Drizzle or brush with olive oil. Bake for 5 minutes until golden on top side. Flip crostini and bake for further 5-7 minutes until toasted and golden.
- Slice tomatoes. Add to toasted crostini pieces. Spoon on white bean dip, drizzle over basil oil and garnish with fresh basil.
- Do not leave basil in hot water for too long as the basil tends to brown quickly.
- This process of shocking the basil leaves in ice water helps retain the vibrant green colour of the basil oil.
- The basil oil and white bean dip can be refrigerated in an airtight jar or container for up to 2 weeks.
- Substitute baguette with a herby focaccia. Slice into thick strips and toast.
Want to make this at home? We used Regan’s Ridge Organic Olive Oi, Lemons and Tomatoes from the Dinner Twist Marketplace.
Prawn Toast with Spicy Aioli
Ingredients :
serves 8 as a starter
Cooking notes:
serves 8 as a starter
- 200g raw prawn meat
- 1 tsp grated ginger
- 2 garlic cloves
- 1 egg white
- 2 spring onions
- 2 tsp soy sauce
- ¼ tsp white pepper
- 1 loaf brioche bread
- 1/3 cup sesame seeds
- 500ml vegetable oil (for cooking)
- 1-2 tsp chilli paste or sauce
- 100g aioli
- 1 bunch chives
Method
- Add prawn meat, ginger, garlic, egg white, spring onions, soy sauce, pinch of salt and white pepper to a food processor. Blend to a paste consistency.
- Slice bread into 2cm pieces then in half to make rectangles.
- Spread the prawn paste evenly across one side of each piece of bread (approximately 1 tbsp paste per piece of bread).
- Scatter sesame seeds on a plate. Press prawn toast into the seeds, paste side down, to coat.
- Add oil to a deep frypan over medium-high heat. Test if oil is ready by placing a small chunk of bread in, if it floats and starts to sizzle then the oil is ready.
- Working in batches, add prawn toast to oil, paste side down. Cook for 1-2 minutes, turn and cook for a further 30-60 seconds, until the bread is golden and the prawn paste is cooked through. Remove to a lined plate.
- Add chilli and aioli to a bowl, and mix to combine. Finely chop chives.
- Dollop chilli aioli onto prawn toast (serve extra on the side) and garnish with chives.
- Prawn toast can be baked or cooked in the air fryer if preferred! Preheat oven to 220ºC. Lined an oven tray and drizzle on a small amount of oil. Place toast on the oil and bake for 10-15 minutes until prawn paste is cooked through and bread is golden on the edges.
- For the air fryer, preheat to 205ºC. Brush or spray toasts with oil. Reduce heat to 190ºC and cook for 8-12 minutes until prawn paste is cooked through and bread is golden on the edges.
- Substitute aioli with mayonnaise. Omit the chilli if preferred, or substitute with sweet chilli sauce or smoked paprika.
Want to make this at home? Catalano's Uncooked Australian Prawn Meat, Abhi’s Organic Brioche Loaf and Kikkoman Soy Sauce from the Dinner Twist Marketplace.
