Your guests will consider this the ultimate choose-your-own-adventure appetizer. But it’s a win-win for you as the cook, because all you do is set out toasted baguette slices and store-bought toppings and spreads, and let them do the assembly. (Bonus: You can make the toasts a day ahead and store them airtight.) Although we’ve included some favorite Mediterranean go-withs in the recipe, feel free to mix it up. For spreads, instead of olive tapenade and sun-dried tomato pesto, consider caponata, fig preserves, hummus, pimiento cheese, tzatziki, smoked fish dip, or caramelized onion dip. Instead of goat cheese, you could offer cheddar, smoked gouda, brie, manchego, or blue. Rather than marinated artichoke hearts, consider cornichons, pickled onions, mixed marinated olives, roasted peppers, or pickled okra. And instead of sliced pears, you might offer sliced pears, grapes, sliced strawberries, raspberries, or blackberries. The recipe is a Yummly original created by Ashley Strickland Freeman.
- 2 baguette (crusty, about 8 ounces each)
- 6 Tbsp. extra-virgin olive oil (or up to 8 tablespoons)
- olive tapenade
- sun-dried tomato pesto
- soft goat cheese
- marinated artichoke hearts
- red bartlett pears (or another color, sliced)
- Preheat oven to 450°F. Line 2 sheet pans with parchment paper.
- Cut baguettes diagonally into 1/4-inch-thick slices. Place on the prepared sheet pans and lightly brush each side with olive oil. (If the bread doesn’t all fit, bake multiple batches.)
- Bake, turning toasts and switching pan positions halfway through cook time, until crostini are browned and crispy, 8-10 minutes total.
- Let toasts cool, then arrange them on a large serving board surrounded by the toppings. Let guests build their own crostini.
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