Crostini Recipe (Mini Bruschetta Bites)

This homemade crostini recipe uses a minimal amount of ingredients (5 to be exact), which come together to make something so delicious.

Why you’ll love this recipe

These mini bruschetta bites are the perfect appetizer for a party. The starter is impressive and is suitable for all (hello vegans) and you can also make all the components ahead of time. Also it’s super affordable!

I’ve named this a crostini recipe due to its size, as they often use smaller pieces of bread that are also oven-baked. The toppings and flavours are inspired by the famous Italian Bruschetta though, which is why I’ve also titled it Bruschetta Bites. 

Ingredients

Baguette
I used a French stale baguette for this recipe, as you want a longer/thinner piece of bread to form the small rounds of the crostini bread. You can also use Italian ciabatta for a more traditional bruschetta.

Vine Tomatoes
As the tomatoes are the main star of the show on the toasted baguette, we want them to be as high quality/flavour as possible. I find on-the-vine tomatoes to be juicier and richer in flavour.  You can also use cherry tomatoes as they are also so flavoursome.

Red Onion
The onion adds a nice contrast to all the other flavours in the bruschetta. You can use white or red onion here.

See the recipe card for full information on ingredients and quantities.

How to make Crostini

1. Preheat oven to 180°C
   Start by slicing the baguettes into pieces approx 1.5cm wide, approx the width of a finger (Image 1).

2. Spread the pieces of bread onto a baking tray (Image 2).

3. Add the minced garlic to a chopping board with a pinch of salt. Using the side of your knife, repeatedly squish and drag the knife across the board until the garlic forms a paste (Image 3).

4. Once the tomatoes are chopped, you will need to pour them into a sieve and set aside to release the excess liquid, before adding them to a bowl (Image 4).

5. Combine the garlic paste and olive oil in a small mixing bowl/jug. Season with a generous pinch of salt. Lightly brush the mini baguette pieces in the garlic oil (using approx half of the oil) (Image 5).

6. Mix the tomatoes and onion in a bowl (excess juices now released), stirring the remaining garlic oil into the bowl. Season with additional salt if needed (Image 6).

7. Pop in the pieces of oil/garlic coated bread slices into the oven for around 7 minutes, until lightly toasted

8. Add the mixture onto the toasted bruschetta bites and top with chopped fresh basil.

What is the difference between crostini and bruschetta?

Crostini appetizers are smaller toast rounds that are usually baked in the oven with various toppings. Toppings could include ricotta, mushrooms, tomatoes, etc. 

Bruschetta on the other hand uses larger pieces of toasted bread, that is topped with a tomato/olive oil/ garlic/salt mix. 

I love calling this crostini recipe bruschetta bites as they are inspired by the flavours of bruschetta, but on a crostini piece of bread.

Other bread recipes with fresh tomatoes; Cheese Toastie with Grilled Veg, Slow Roasted Cherry Tomato Ricotta Toast and Pizza Toast

Can I make this recipe ahead of time?

This crostini recipe is perfect to make the elements ahead of a party that you’ll host later that day. You can toast the stale bread in the morning and assemble the tomato/onion/ olive oil mix ahead of time. 

Then when your guests are coming over you can simply top each of the bruschetta bites with the tomato mix. Don’t add the tomatoes onto the bread hours, before as this could make the bites soggy! 

I wouldn’t prep this recipe a whole day before, as we want the toppings to be as fresh as possible.

Other recipes with fresh tomatoes for you to try; Tomato and Mascarpone Sauce with Gnocchi, Panzanella Salad with Halloumi and Tortellini Pasta Salad

Some other starters/snacks for you to try: Whipped Feta Dip with Harissa, Air Fryer Green Beans and Easy Tzatziki (Greek Yogurt Cucumber Dip)

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Crostini Recipe (Mini Bruschetta Bites)

by Mimi Harrison

Print

4.91 from 10 votes

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

£0.42

Snack

Italian

Servings: 8

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MetricUS Standard

This crostini recipe, or mini bruschetta bites as I like to call them, is the perfect appetizer suitable for all, as it’s vegan.

Ingredients

• ▢ 1 (400g) baguette/french stick, sliced into 1 cm pieces (£1.00)
• ▢ 4-6 vine tomatoes, finely diced (£1.32)
• ▢ ½ red onion, finely diced (£0.79/3)=(£0.26)
• ▢ 2 cloves garlic, minced (£0.65/3)=(£0.22)
• ▢ 1 bunch of fresh basil, finely chopped (£0.55)

CUPBOARD ESSENTIALS

• ▢ 4 tbsp olive oil
• ▢ Salt

Method

PREHEAT OVEN TO 180°C

• Start by slicing the baguettes into pieces approx 1.5cm wide, approx the width of a finger.
• Place a sieve over a bowl. Add the diced tomatoes and onion into the sieve and season generously with salt. Stir to combine and set aside to release the excess liquid.
• Add the minced garlic to a chopping board with a pinch of salt. Using the side of your knife, repeatedly squish and drag the knife across the board until the garlic forms a paste.
• Combine the garlic paste and olive oil in a small mixing bowl. Season with a generous pinch of salt. Lightly brush the mini baguette pieces in the garlic oil (using approx half of the oil). Pop in the oven for around 7 minutes until lightly toasted.
• Meanwhile, add the tomatoes and onion to a mixing bowl (excess juices now released), stirring the remaining garlic oil into the bowl. Season with additional salt if needed. Add the mixture onto the toasted bruschetta bites and top with chopped fresh basil.

Notes

• Choose French bread, baguette, or Italian ciabatta for crostini
• Slice bread evenly and bake in toaster or oven, avoiding burning
• Use fresh vine or cherry tomatoes and top with basil for best flavor

Nutrition

Servings: 8 servings

Fat: 7g

Calories: 219kcal

Carbohydrates: 33g

Protein: 5g