When I need an easy appetizer that still feels fancy, I like to make crostini. They’re so versatile—I serve them at garden parties, family get-togethers, and sometimes even dinner at home. The first time I made this fruit version, I had one bite and fell in love. A lot of crostini feature tomatoes (which are delicious!), but I adore this unexpected twist with fresh summer fruit. The fruit soaks up the marinade so well. Paired with creamy goat cheese and fresh mint, the flavor profile is the perfect balance of savory and sweet. Add a touch of vanilla (mine, of course), and you’re ready to make some appetizer magic.
Why is it called crostini?
In Italian, crostini means "little toasts." It’s a simple dish made from small slices of toasted bread topped with all sorts of delicious things. So what’s the difference between bruschetta and crostini? Bruschetta usually calls for thicker slices of rustic bread that are grilled, while crostini are thinner, crispier, and typically toasted or baked. Either way, they make fabulous appetizers—especially when topped with fresh summer fruit like fresh cherries!
How do I pit cherries?
If you’re wondering how to pit cherries, you’re not alone! I love using a cherry pitter for pies or cooked recipes, but for a fresh, elegant appetizer like this, I want the cherries to look a bit neater. So I grab my paring knife and slice them in half carefully. Then, using the tip of the knife (or even my fingers if the pit comes loose), I remove the pit. It’s a bit more time-consuming, but worth it for a beautiful presentation.
If you don’t have cherries, make your crostini with fruits that are in season!
If cherries or nectarines aren’t in season where you are, swap them out! Strawberries work beautifully. You can use all strawberries or pair them with other ripe stone fruits like peaches or apricots. That’s one of the things I love about this recipe—it’s adaptable. Here in the Midwest, cherry season hits in July, so that’s when I go wild. If you’re not sure what’s in season, take a look at what’s ripe at your local farmers market.
Can you make these ahead of time?
Yes—sort of! You can prep the components ahead, but I recommend waiting to assemble them until just before serving so the bread stays crisp.
Here's how:
- Store the toasted bread in an airtight container at room temperature for up to a week.
- Freeze baked or unbaked crostini for up to 3 months in a freezer-safe bag.
- Reheat the bread at 350°F for 5–7 minutes to crisp it back up.
- Add toppings just before serving to avoid soggy crostini.
In the end, this is one of those recipes you’ll want to serve fresh. That crunchy bread and creamy cheese contrast is too good to miss!
More Bruschetta and Crostini Recipes to Try
Crostini and bruschetta are some of my favorite appetizers for summer entertaining. They’re fast, festive, and easy to adapt with whatever’s in season. If you liked this recipe, you’ll love:
Cherry and Nectarine Crostini Recipe
This cherry and nectarine crostini is a bright, summery appetizer with marinated fruit, creamy goat cheese, and fresh mint on a crunchy toasted baguette slice. Yum!
Ingredients
Instructions
- Place the cherries, mint, sugar, balsamic vinegar, vanilla extract, and remaining 1 teaspoon of olive oil in a bowl. Toss to combine. Let it sit for 15 minutes.
- Heat the oven broiler on high. Place the baguette slices on an aluminum foil or Silpat-lined baking sheet. Brush the tops of the bread slices with the remaining 2 tablespoons of olive oil. Place the bread under the hot broiler. When bread tops are lightly browned, remove from the oven. Let the bread slices cool before topping with the goat cheese.
- Spread the goat cheese on top of the toasted bread. On each bread piece, fan out two slices of nectarine and top with three or four cherry halves. Drizzle the tops of the crostini with any remaining balsamic olive oil from the cherries. Garnish with additional mint leaves if desired.
