Lucy M. I’ll never forget the first time I served Sun-Dried Tomato Crostini at a dinner party. Within minutes, the platter was empty, and guests were asking for the recipe. There’s something magical about these crispy, golden bites topped with tangy sun-dried tomatoes and creamy cheese that turns a simple gathering into something special.
What I love most is how effortlessly elegant they appear, yet they take just 15 minutes to prepare. Whether you’re hosting a holiday party, need a quick appetizer for unexpected guests, or simply want to elevate your weeknight snacking, this Sun-Dried Tomato Crostini recipe delivers restaurant-quality flavor without the fuss. Let me show you how to create these irresistible bite-sized masterpieces that’ll have everyone reaching for seconds.
Why You’ll Love this Sun-dried Tomato Crostini
Because you’re about to discover that crispy bread topped with tangy, concentrated tomato flavor doesn’t need to be complicated, I’d argue this crostini recipe hits that sweet spot between impressive and totally doable.
You get that satisfying crunch from toasted baguette slices that actually holds up to the toppings without turning into soggy mush. The sun-dried tomatoes bring this intense, almost jammy sweetness that makes people wonder what your secret is. I love how the rosemary and olives add depth without requiring you to become a culinary genius.
Plus, you’re working with pantry staples here, so you’re not hunting down weird ingredients at specialty stores. That’s the kind of appetizer that feels like you spent hours when really, you didn’t.
What Ingredients are in Sun-dried Tomato Crostini?
Making this rustic sun-dried tomato crostini requires just a handful of quality ingredients that you likely already have in your kitchen. The beauty of this recipe lies in its simplicity—there are no complicated components or hard-to-find items. Each ingredient plays a specific role in creating that perfect balance of crispy, savory, and slightly sweet flavors that make this appetizer so memorable.
Ingredients:
- 1 baguette
- 2 garlic cloves, crushed
- 3 tablespoons olive oil
- 4 sun-dried tomatoes in oil
- 2 tablespoons butter
- Salt and black pepper to taste
- 12 pitted black olives, chopped
- ¼ teaspoon fresh rosemary, chopped
When selecting your ingredients, opt for high-quality sun-dried tomatoes packed in oil rather than dry ones, as they’re more flavorful and easier to work with. Fresh rosemary makes a noticeable difference compared to dried, so it’s worth using if possible. The baguette should be fresh or day-old for ideal crispiness when toasted—avoid overly soft bread that will absorb too much of the garlic and oil mixture. Additionally, using good quality olive oil and real butter elevates the final result, and don’t skip crushing the garlic by hand rather than using pre-minced versions, as it releases more authentic flavor into your topping.
How to Make this Sun-dried Tomato Crostini
- Begin by preheating your oven to 350°F (180°C) and preparing the bread base. Slice 1 baguette into 24 thin slices and arrange them across 2 baking sheets in a single layer.
- Combine 2 crushed garlic cloves with about 3 tablespoons of olive oil, then brush approximately half of this garlic-infused oil onto each bread slice. Place the baking sheets in the oven and bake for 10 minutes.
- Once the time is up, remove the sheets, flip each slice over, brush with the remaining garlic oil, and return to the oven for another 10 minutes until the crostini are crisp and golden brown. Allow the toasted bread to cool completely before adding toppings.
- While the bread toasts, prepare the sun-dried tomato spread. Pat 4 sun-dried tomatoes in oil dry with a paper towel and cut them into small pieces.
- Transfer the tomato pieces to a food processor along with 2 tablespoons of butter and process until finely chopped. Alternatively, you can use a mortar and pestle to pound the mixture to your desired consistency.
- Season the paste with salt and black pepper to taste, adjusting until the flavors are balanced and satisfy your palate.
- To finish the crostini, spread the sun-dried tomato and butter mixture generously over each cooled slice of bread. Top with the chopped 12 pitted black olives, distributing them evenly across each piece.
- Finally, sprinkle ¼ teaspoon of fresh chopped rosemary over the olives as a fragrant finishing touch. Serve immediately for the best texture and flavor.
Sun-dried Tomato Crostini Recipe
Ingredients
Method
- Begin by preheating your oven to 350°F (180°C) and preparing the bread base. Slice 1 baguette into 24 thin slices and arrange them across 2 baking sheets in a single layer.
- Combine 2 crushed garlic cloves with about 3 tablespoons of olive oil, then brush approximately half of this garlic-infused oil onto each bread slice. Place the baking sheets in the oven and bake for 10 minutes.
- Once the time is up, remove the sheets, flip each slice over, brush with the remaining garlic oil, and return to the oven for another 10 minutes until the crostini are crisp and golden brown. Allow the toasted bread to cool completely before adding toppings.
- While the bread toasts, prepare the sun-dried tomato spread. Pat 4 sun-dried tomatoes in oil dry with a paper towel and cut them into small pieces.
- Transfer the tomato pieces to a food processor along with 2 tablespoons of butter and process until finely chopped. Alternatively, you can use a mortar and pestle to pound the mixture to your desired consistency.
- Season the paste with salt and black pepper to taste, adjusting until the flavors are balanced and satisfy your palate.
- To finish the crostini, spread the sun-dried tomato and butter mixture generously over each cooled slice of bread. Top with the chopped 12 pitted black olives, distributing them evenly across each piece.
- Finally, sprinkle ¼ teaspoon of fresh chopped rosemary over the olives as a fragrant finishing touch. Serve immediately for the best texture and flavor.
Notes
What’s the Difference Between a Bruschetta and a Crostini?
While bruschetta and crostini may look similar, they have distinct differences. Bruschetta traditionally uses larger, thicker slices of rustic Italian bread that are grilled or toasted, then rubbed with raw garlic and drizzled with olive oil. The toppings are typically fresh, with the classic version featuring diced tomatoes, basil, and garlic. Crostini, meaning “little toasts” in Italian, are smaller, thinner slices cut from a baguette or narrow loaf, toasted until crispy throughout. They serve as a base for various toppings, from spreads to cured meats. Think of bruschetta as a heartier appetizer and crostini as delicate, bite-sized party fare perfect for elegant entertaining.What’s the Difference Between a Bruschetta and a Crostini?
While bruschetta and crostini may look similar, they have distinct differences. Bruschetta traditionally uses larger, thicker slices of rustic Italian bread that are grilled or toasted, then rubbed with raw garlic and drizzled with olive oil.
The toppings are typically fresh, with the classic version featuring diced tomatoes, basil, and garlic. Crostini, meaning “little toasts” in Italian, are smaller, thinner slices cut from a baguette or narrow loaf, toasted until crispy throughout. They serve as a base for various toppings, from spreads to cured meats. Think of bruschetta as a heartier appetizer and crostini as delicate, bite-sized party fare perfect for elegant entertaining.
Serve Quick Malt Rolls alongside Sun-Dried Tomato Crostini for an impressive appetizer spread
Sun-dried Tomato Crostini Substitutions and Variations
Now that you’ve got the basic recipe down, the fun part starts—making it your own. I’d swap the sun-dried tomatoes for roasted red peppers if I’m craving something sweeter, or toss in some caramelized onions for depth.
Can’t find fresh rosemary? Dried works fine—just use half the amount since it’s more concentrated. The black olives are negotiable too; I might reach for kalamata instead, or skip them entirely if I’m using particularly briny sun-dried tomatoes.
Want protein? A dollop of ricotta or crumbled feta transforms these into something more substantial. Fresh basil scattered on top never hurts either. The beauty here is flexibility. You’re working with a solid foundation, so riff away.
What to Serve with Sun-dried Tomato Crostini
Where do you even start when you’ve got a tray of these gorgeous little toasts staring back at you?
I’d pair them with a crisp white wine like Pinot Grigio or Sauvignon Blanc, something that won’t overpower the tomato’s tanginess. A light soup works beautifully too—think minestrone or gazpacho. For something heartier, serve them alongside a fresh salad with arugula and lemon vinaigrette, which complements those briny olives and rosemary perfectly.
Want to get fancy without actual effort? Arrange them on a board with fresh mozzarella, prosciutto, and maybe some roasted red peppers. They’re basically the appetizer equivalent of a “I’ve got this covered” move. You could even crumble goat cheese on top for richness. Really, these crostini adapt to whatever vibe you’re going for—casual gathering or slightly-less-casual gathering.
Final Thoughts
If you’ve made it this far, you’re basically ready to become the crostini person at every gathering, which honestly isn’t the worst reputation to have. These little toasts are deceptively simple, yet they impress like you’ve spent hours in the kitchen. The beauty is that you can prep the tomato mixture ahead, slice your baguette whenever, and assemble everything right before serving. Want to switch things up. Swap the olives for capers, toss in some fresh basil, or add a smear of goat cheese. The formula works. What makes this dish special isn’t complexity—it’s the way quality ingredients shine through. You’re not fighting flavors; you’re letting them work together. That’s where the magic happens.
