These seven delicious variations of vegetarian crostini canapés are perfect for dinner parties. This is an easy appetiser recipe which can be made quickly just ahead of time.
Crostini is Italian for ‘little crusts’. I have always loved making food in miniature. When I was growing up, I was continuously cooking my family huge dinners with selections of mini tarts, toasts and skewers. I was so obsessed with making canapés my mum paid me to make food for her parties.
After purchasing many, many cook books on party food and canapés I have now come up with my own selection of vegetarian crostini toppings.
Ingredients
These are my seven favourite vegetarian crostini toppings:
- blue cheese, pear and walnut
- brie and cranberry sauce
- ricotta, pesto and roasted cherry tomato
- grilled halloumi and chilli jam
- Cheddar and red onion chutney
- za’atar houmous and sundried tomato
- pea and lentil spread with mixed seeds
Vegan crostini
Some of these crostini can be made vegan. The Crosta & Mollica crostini I used in this recipe happen to be vegan. Two of these toppings are already vegan. The pea and lentil spread with mixed seeds crostini as well as the hummus and sun-dried tomato crostini contain no animal products.
If you remove the ricotta from the pesto crostini and find a vegan pesto then you have a delicious vegan alternative. You could also try vegan cheese replacements for the other toppings if this is something you enjoy. Another great vegan topping idea would be mini bruschetta crostini.
Do you serve crostini hot or cold?
Most of these crostini are made to be served cold. The ones with melted cheese, however, are delicious hot from the oven. They will also taste good once cooled. I would not make these crostini too far in advance but if you make them in the morning they will still be fresh in the evening.
Homemade crostini
For the crostini I used Crosta & Mollica crostini with oregano but you could easily make your own out of baguette.
To make homemade crostini, cut a baguette diagonally into 1cm slices. Brush each slice with olive oil on both sides then place in a single layer on a baking tray. Preheat the oven to 230C or 210C fan and bake the crostini for 6-9 minutes until golden. Sprinkle with sea salt.
Easy vegetarian crostini canapés toppings
Most of these toppings are pretty straight forward but there are some specific products I would recommend.
For the blue cheese crostini I recommend a soft blue cheese as this will make it easier to layer your toppings. Saint Agur blue cheese is perfect.
For the pea and lentil spread with mixed seeds crostini I used Leon’s pea-lentiful spread.
I would also recommend buying President brie as I find some of the supermarket own brand bries are very low quality.
More crostini topping ideas
The great thing about crostini is there are so many different foods that you can top them with. Here are some more crostini recipe ideas:
- Fried garlic mushrooms with melted mozzarella
- Fresh guacamole
- Pico de gallo
- Olive tapenade
- Baba ganoush and pomegranate seeds
- Goats cheese and hot honey
- Tzatziki and olives
- Harissa dip
- Goats cheese and roasted red pepper
- Spinach and artichoke dip
- Cucumber and cream cheese
- Mozzarella, tomato, balsamic vinegar and fresh basil leaves
- Mini tomato bruschetta
- Hummus and extra virgin olive oil
Similar recipes
If you loved these crostini ideas then check out my vegan crostini ideas!
If you are looking for more canapé recipes and finger food ideas then here are some of my favourites:
- Vegan crostini ideas
- Traditional English afternoon tea sandwiches
- Vegan afternoon tea sandwiches
- Vegetarian afternoon tea sandwiches
- Cheese and garlic butter crescent rolls
Vegetarian Crostini canapés
Ingredients
Method
- Place a slice of cheese on each crostini
- Place crostini on a baking tray
- Cook under a hot grill until the cheese bubbles
- Remove from the oven and top with a small teaspoon of chutney
- Spread a large teaspoon of houmous on top of each crostini
- Top with a teaspoon of chopped sun-dried tomatoes
- Top each crostini with a small slice of brie
- Place the crostini on a baking tray and cook under a hot grill until the cheese is bubbling
- Top each crostini with a small teaspoon of cranberry sauce
- Preheat oven to 200°C/180°C fan (400°F/350°F). Place cherry tomatoes in a roasting tin. Drizzle with olive oil and season with salt and pepper to taste. Roast for 20 minutes.
- Spread each crostini with a teaspoon of ricotta. Top with a teaspoon of pesto and a cherry tomato.
- Place a small square of halloumi on each crostini and place on a baking tray. Cook crostini under a hot grill until the halloumi just starts to brown.
- Remove from grill and top with a teaspoon of chilli jam.
- Spread each crostini with a generous teaspoon of pea and lentil spread.
- Top each of these with a pinch of mixed seeds.
- Spread each crostini with a generous teaspoon of blue cheese. Top with a small slice of pear followed by a couple of walnut pieces.
Such good ideas, will definitely keep in mind for my next party