Sourdough Crostini Three Ways

Crostini is the easiest way to look like you tried. Thin slices of sourdough get brushed with olive oil, toasted until crisp, rubbed with a little garlic, and topped with whatever you have on hand.

This recipe gives you three toppings from one batch of toast: juicy tomato and basil, whipped ricotta with honey, and a rosemary white bean spread. Make one, or make all three for a party platter.

Why You’ll Love It

• A great way to use a day-old loaf, since slightly stale sourdough toasts up crisper
• Three toppings from a single batch of toast
• Easy party food that comes together in about 45 minutes
• Toasts can be made a day ahead and stored in an airtight container
• Each topping is quick, with no cooking beyond the oven for the toast

Ingredients

Volume measurements are included for convenience, but they’re approximate. A kitchen scale will always get you a more consistent batch.

Slices about half an inch thick make the best crostini. Thinner ones go brittle, and thicker ones are more like toast. The toppings are quick to put together and best assembled right before serving.

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• Day-old sourdough (300 g / 1 small loaf): A narrow batard or baguette-style loaf gives the best bite-size slices.
• Olive oil (45 g / 3 tbsp): Brushed on both sides for crisp, golden toast.
• Garlic (3 g / 1 clove): Rubbed across the warm toast for a gentle garlic flavor.
• Flaky sea salt (2 g / ¼ tsp, divided): A pinch for the toasts and a pinch for each topping.
• Cherry tomatoes (225 g / 1½ cups): The base of the tomato topping. Choose ripe, sweet ones.
• Fresh basil (4 g / ¼ cup): Torn at the last moment so it stays bright.
• Olive oil for tomatoes (15 g / 1 tbsp): Tossed with the tomatoes for a glossy dressing.
• Balsamic vinegar (10 g / 2 tsp): A little sweetness and acid for the tomatoes.
• Whole milk ricotta (225 g / 1 cup): Whipped until creamy and spreadable.
• Honey (42 g / 2 tbsp): Drizzled over the ricotta right before serving.
• Lemon zest (2 g / 1 tsp): Brightens the ricotta.
• Black pepper (1 g / ¼ tsp): A little over the ricotta crostini.
• White beans (255 g / 1 can): The base of the creamy bean spread.
• Olive oil for beans (15 g / 1 tbsp): Blended into the beans for a silky texture.
• Lemon juice (15 g / 1 tbsp): Brightens the bean spread.
• Garlic for beans (3 g / 1 clove): Mashed into the bean spread.
• Fresh rosemary (1 g / 1 tsp): Stirred into the bean spread for a piney aroma.

Equipment

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• Rimmed baking sheet: toasts crisp evenly in a single layer.
• Serrated knife: for clean, even half-inch slices without crushing the crumb.
• Fork or small food processor: to whip the ricotta and mash or blend the white beans.
• Wire cooling rack: lets the toasts crisp up as they cool.
• Pastry brush: for brushing the slices with olive oil.
• Slotted spoon: for lifting the beans out of their liquid.
• Large mixing bowl: for mixing the toppings.

Sample Schedule

Desi

Sourdough Crostini Three Ways

Crisp garlic-rubbed sourdough crostini with three easy toppings: tomato and basil, whipped ricotta with honey, and rosemary white bean.

Print Recipe

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Rest Time 10 minutes mins

Total Time 45 minutes mins

Servings: 24 crostini

Course: Appetizer

Cuisine: Italian

Calories: 95

Ingredients Equipment Method Notes

Ingredients

  

• 300 g (1 small loaf) day-old sourdough bread, sliced ½ inch thick
• 45 g (3 tbsp) olive oil, for brushing the toasts
• 3 g (1 clove) garlic, halved, for rubbing
• 2 g (¼ tsp) flaky sea salt, divided a pinch for the toasts and a pinch for each topping
• 225 g (1½ cups) cherry tomatoes, quartered
• 4 g (¼ cup) fresh basil leaves, torn
• 15 g (1 tbsp) olive oil, for the tomatoes
• 10 g (2 tsp) balsamic vinegar
• 225 g (1 cup) whole milk ricotta
• 42 g (2 tbsp) honey, for drizzling
• 2 g (1 tsp) lemon zest
• 1 g (¼ tsp) freshly ground black pepper
• 255 g (1 can) white beans, such as cannellini, drained and rinsed
• 15 g (1 tbsp) olive oil, for the beans
• 15 g (1 tbsp) lemon juice
• 3 g (1 clove) garlic, minced, for the beans
• 1 g (1 tsp) fresh rosemary, finely chopped

Heads up: Some links on this page are affiliate links. As an Amazon Associate I earn from qualifying purchases. If you buy through a link I may earn a small commission at no extra cost to you.

Equipment

• Rimmed baking sheet
• Serrated knife
• Fork or small food processor
• Wire cooling rack
• Pastry brush
• Slotted spoon
• Large mixing bowl

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Method

 

1. Heat the oven to 400°F (200°C). Brush 24 half-inch slices of sourdough with olive oil on both sides and bake 8 to 10 minutes, flipping once, until golden and crisp at the edges.
2. While still warm, rub one side of each toast lightly with the halved garlic and sprinkle with flaky salt. Cool on a rack.
3. Toss the tomatoes with olive oil, balsamic and salt and let them sit 10 minutes. Stir in the basil just before serving.
4. Whip the ricotta until smooth, about 1 minute by hand or 20 to 30 seconds in a food processor, then stir in the lemon zest and a pinch of salt.
5. Mash or blend the beans with olive oil, lemon juice, garlic and salt until creamy but still rustic. Stir in the rosemary.
6. Top 8 toasts with the tomatoes, 8 with the ricotta, honey and pepper, and 8 with the bean spread. Serve right away.

Notes

Assemble just before serving so the toasts stay crisp. The toasts keep for 3 days in an airtight container, and the toppings can be made a day ahead. Makes 8 crostini of each topping.

How to Make It

Tips & Troubleshooting

• Toasts are soggy: Assemble just before serving, and drain the tomatoes a little if they are very juicy.
• Toasts are too hard: Slice a bit thicker, brush with a little less oil, and watch the oven closely for the last couple of minutes.
• Toasts are not crisp in the middle: The slices were too thick. Aim for half an inch, and bake until the center feels dry.
• Ricotta is grainy: Whip it for longer, or blend briefly in a food processor. Draining watery ricotta in a sieve for 10 minutes also helps.

How to Store

To store: Keep plain, cooled toasts in an airtight container at room temperature for up to 3 days. Refresh in a 350°F oven for 3 to 4 minutes if they soften.

To prep ahead: Make the three toppings up to a day ahead and refrigerate separately. Top the toasts just before serving.

Nutrition

Nutrition values are estimates per crostini, averaged across the three toppings, and will vary based on exact ingredients used.