Crostini appetizers are a great option for gatherings. These are made with pesto, cheese and tomatoes, with fresh basil added at the end for a bright finish.
With a quick bake time and easy prep, pesto crostini with cheese and tomatoes are an easy appetizer for parties and get-togethers. We like them most while still warm, when the cheese is melted and the edges are lightly crisp.
Ingredient substitutions
Green pesto: If you don't like it, try red pesto instead.
Cherry tomatoes: These crostini appetizers are small, so cherry tomatoes are the best option. Any small variety will work.
Basil: You can omit it if you don't have it on hand.
Cheese: Cheddar or mozzarella are my favorite options, but you can use Monterey Jack or provolone too.
What do you need to make pesto crostini?
Cutting board and knife: To slice the baguette and cherry tomatoes.
Dessert spoon: Or a knife to spread the pesto onto the bread slices.
Baking sheet: I also use parchment paper for easy cleanup, but that is optional.
This is all you need to make this oven-baked appetizer. Measuring cups or spoons are not really needed, but you will need about ⅓ cup of pesto. That is about 5 to 6 tablespoons.
How to make pesto crostini with cheese and tomatoes
I bake them at 400°F (200°C). If your oven runs hot, reduce the temperature slightly and check after 5 minutes in the oven.
To make them, cut the baguette into slices, spread each one with pesto, then top with cheese and cherry tomatoes. Bake until the cheese has melted and the crostini are lightly golden around the edges. Finish with fresh basil, if using and serve warm.
Questions about pesto crostini
A day-old French baguette is the best option. It cuts nicely, crisps up easily and everyone loves it.
If these are part of other appetizers or you serve them as a light snack after dinner, plan on about 4 per person.
If they are the main snack and there is not much else to nibble on, plan on 6 to 8 per person.
Yes. Store-bought pesto works well here and keeps the prep quick. Homemade pesto works too. If you want to make your own, this classic green pesto is a great option.
You can, but this is one of those easy appetizers that is best enjoyed while still warm or within an hour or two after being made.
The best way to approach this is to assemble the baguette appetizers, minus the basil and keep them in the fridge until your guests arrive. Then simply pop them into a preheated oven and in 10 minutes (or less) they are done.
Useful tips
- Take the cook time as a guide only. These baked crostini can take less time in the oven. If the baguette you use is fresher, it might need more time. Stale bread takes less time to crisp up. If you don't want them extremely hard to bite into, just wait until the cheese is melted and take them out of the oven, perhaps after 6 to 7 minutes.
- To keep them from getting soggy, don't overload the slices with pesto, and place the tomatoes on top of the cheese rather than underneath.
- The cheese turns hard as it sits. They still taste good, but I recommend serving them while still warm.
- You can also make homemade crostini to go with other appetizer recipes you plan to serve. A warm spinach artichoke dip is a tasty option.
- If your baguette is thin but you want the slices to look bigger, cut it at a slight angle.
More crostini appetizers you might like
- Smoked Salmon Crostini: Simple yet delicious, made with smoked salmon and cream cheese.
- Chorizo Crostini: Spanish chorizo, egg and pickles.
- Mushroom Crostini: Goat cheese and mushrooms.
Pesto Crostini with Cheese and Tomatoes
Ingredients
- 1 large baguette (about 8 oz)
- ⅓ cup green pesto
- 7 ounces cheddar cheese (sliced to fit the baguette)
- 1 cup cherry tomatoes (sliced)
- fresh basil leaves (for garnish, optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the baguette into ½ inch slices (about 1 cm). You should get about 20-24 pieces.
- Place the slices on a baking sheet lined with parchment paper (optional).
- Spread pesto over each slice, then top with cheese and 2 to 3 cherry tomato slices.
- Bake for about 8 to 10 minutes, or until the cheese has melted and the edges are lightly golden.
- Garnish with fresh basil leaves (optional).
- Best served while still warm.
Video
Notes
- I used a 15x10-inch (38x25-centimeter) baking sheet.
- Cheese: Mozzarella, provolone, Colby Jack or gouda also work well.
- Make ahead: Assemble up to 2 hours ahead, keep in the fridge and bake right before serving.
- If your oven runs hot, check them earlier.
Nutrition
Nutrition values are estimates calculated from available data and may vary with ingredient brands and portion sizes.
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