Name: Sun-Dried Tomato Crostini
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: half a french baguette, sliced; ¼ cup garlic olive oil; 8 ounces cream cheese, softened; 1 ¼ cup feta cheese crumbles; 1 teaspoon dried basil; ½ cup sun-dried tomatoes, drained; ⅓ cup chopped scallions

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Sun-Dried Tomato Crostini is a quick and easy recipe that is sure to leave your guests impressed. The flavorful combination of sun-dried tomatoes, various cheeses, basil, and a hint of garlic provides a savory appetizer that will be enjoyed by all. The best part: you can make them in less than fifteen minutes!

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Is there anything better than a recipe that looks elegant but takes minimal effort? Italian for “little toasts”, these crostini appetizers are just as beautifully simple as their name. All that is needed is a sliced baguette with the cheese mixture and sun-dried tomatoes spread on top.

Whether you’re hosting a big holiday party or a simple get-together with friends, you can’t go wrong with these sun-dried tomato crostini. Don’t forget the red wine!

Ingredients to Make Sun-Dried Tomato Crostini

french baguette
garlic olive oil
cream cheese
feta cheese crumbles
dried basil
sun-dried tomatoes
scallions

How to Make Sun-Dried Tomato Crostini

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Lay the baguette slices out in one layer. Brush both sides of the baguette slices with the garlic olive oil, leaving some oil left. Place in the oven for 6-8 minutes or until they are golden on top.

Beat together cream cheese, feta crumbles and basil on medium speed until it is mostly smooth, there will still be lumps from the feta crumbles.

Once the baguette slices have cooled, spread the cream cheese mixture onto the slices. Then add sun-dried tomatoes and scallions on top. Drizzle the leftover olive oil over the tops. Serve immediately or refrigerate.

Notes & Tips

Substitutions

Here are some tasty substitutions for this sun-dried tomato crostini recipe. Feel free to add or exchange your favorite ingredients.

Cheese: Switch out the feta and cream cheeses for ricotta or goat cheese.
Garlic Oil: Drizzle plain olive oil or balsamic vinegar over the top if you aren’t fond of garlic.
Optional Add-Ins: Add finely diced red onions, olives, or a splash of lemon juice to make these crostinis just the way you want.

How to Store Sun-Dried Tomato Crostini

For best results, store the toasted baguettes and cheese mixture separately until the day of. The crostini will get soggy if made too far in advance. The toasted baguettes can be kept at room temperature in an airtight container. Keep the feta and cream cheese mixture in the refrigerator for up to 3 days.

Expert Tips for Sun-Dried Tomato Crostini

Choose a high quality and lighter bread. Dense and chewy breads will make it difficult to eat the smaller, toasted slices.
A serrated bread knife will yield the cleanest baguette slices.
Cut slices diagonally to make larger oval servings, or straight across for smaller circular pieces.
Do not over toast! These thin bread slices should be lightly golden, but toasting too much will turn them into a crunchy mess.
Spread the cheese mixture and sun-dried tomato topping on the crostini as close to serving as possible to prevent sogginess. The moisture in the cheese will soften the nicely toasted bread over time, so ideally they should be made within hours of being served.
If preparing ahead of time, place the baguette slices in the oven for a few minutes right before assembling to provide the freshest taste.
Throw the sun-dried tomatoes and scallions in the cream cheese mixture to make a dip if you’re low on time.

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