3 Fine-Dining Crostini You Can Prepare at Home

January 2, 2019

The crostini (“little toasts”) is a quintessential Italian dish that consists of grilled or toasted baguette slices traditionally topped with meat, cheese, and dairy. Of course, a true Italian crostini would only use authentic Italian ingredients, but that’s no reason for us non-Italians to limit our options. I’ve had different crostini topped with everything from foie gras to uni to salsa, and they all tasted great.

Crostini are versatile and can served at any part of the meal. Use small slices of baguette as bar chow or appetizers. A larger slice (with heavier toppings) can easily become a quick but yummy lunch. For those with a sweet tooth, some fruit, ricotta, and honey on your crostini make for a simple but delicious dessert.

3 Homemade Fine Dining Crostinis1

The only problem I have with crostini is that they’re so easy to prepare that I end up with more than I can eat by myself. I’m forced to share, which can either be a good thing or a bad thing, depending on who I’m with that day.

3 Homemade Fine Dining Crostinis2

Today, I’ll show you how to prepare 3 different types of crostini, from a simple 3 topping combination to a more complex chicken liver and pancetta recipe that’s so good, serving it on a first date will guarantee you a second.

Ricotta, Fig Jam and Coffee Crostini


  • Baguette Slices
  • Olive Oil
  • Ricotta
  • Fig Jam
  • Ground Coffee Beans, preferably Espresso


  1. Drizzle some olive oil on the baguette slices and toast them until they’re hot and crispy.
  2. Spread the fig jam and ricotta cheese on top before finishing with a sprinkling of ground coffee.


  1. I know it sounds weird but, trust me, it’s delicious.
  2. This light crostini is best paired with a crisp white wine.

Roasted Peppers with Ricotta and Parsley Crostini


  • 1 Yellow Bell Pepper, cut into strips
  • 1 Red Bell Pepper, cut into strips
  • 1 Green Bell Pepper, cut into strips
  • 1 cup Tomato Sauce
  • 3 cloves Garlic, chopped
  • 1 Onion, sliced
  • Sugar
  • Red Wine Vinegar
  • Olive Oil
  • Parsley
  • Salt
  • Pepper


  1. In a sauté pan, heat enough olive oil until it evenly coats the bottom of the pan.
  2. Add the garlic and onions and cook on medium low heat until it starts to color.
  3. Add in the bell peppers and cook for 3 minutes until the peppers start to take on some color then add in the tomato sauce.
  4. Cook everything for an additional 3 minutes in order for the flavors to meld and the sauce to thicken.
  5. Don’t forget to season with salt and pepper according to your taste.
  6. Add in a couple tablespoons of sugar and red wine vinegar before transferring the pan into a hot oven at 350 Fahrenheit for another 35-45 minutes or until the peppers are soft with edges slightly charred.
  7. Remove from the oven and let it cool completely
  8. To serve, drizzle some olive on baguette slices and toast until hot and crispy.
  9. Top the bread with generous amounts of ricotta, a spoonful of the roasted pepper, and a sprinkle of chopped parsley.


  1. This crostini is sweet, creamy, and extremely satisfying. It’s a vegetarian dish even your meat-eating friends will love.

Chicken Liver with Pancetta Crostini


  • 1lb Chicken Livers, cleaned of all membranes and veins
  • 200g Pancetta, chopped into small pieces
  • 3 cloves Garlic, chopped fine
  • 1 tablespoon Brandy
  • 2 Shallots, chopped fine
  • 3 tablespoons capers
  • 1 Lemon
  • Parsley
  • Olive Oil
  • Salt
  • Pepper


  1. In a large sauté pan, heat enough olive oil over high heat to cover the base of the pan.
  2. When it starts to smoke, add in the chicken livers. Do it one at a time, be careful not to splash any hot oil on yourself.
  3. Season with salt and pepper and let cook for 1 minute or until it starts to color. Flip and repeat the same for the other side.
  4. When both sides are done, add in the pancetta and cook over medium heat until the fat starts to render out, then add in the garlic and cook for another minute.
  5. Deglaze the bottom of the pan with Brandy and flambé or let cook for another 30 seconds to cook out the alcohol.
  6. Transfer everything onto a large cutting board and top with capers, zest and the juice of 1 lemon.
  7. Start chopping everything with a knife until there are no more large chunks of liver. This topping is meant to be served rough chopped and not pureed. We want that texture. If you find the mix too dry, add 1/4 cup of olive oil.
  8. To serve, drizzle some olive on baguette slices and toast until hot and crispy.
  9. Top the slices with chopped liver and sprinkle with parsley.


  1. I’ve served this to several people who don’t eat liver (unless it’s a pâté), and I have yet to meet a person who didn’t like it. The flavors are complex and they all complement each other.
  2. This sophisticated crostini is easy to make and is sure to impress your guests at your next dinner party.

For any questions, leave a comment below or email me at greg.guy@gmail.com.

Cheesecake edited
Gregory Guy SEE AUTHOR Gregory Guy

After graduating from a course in Management Economics, Gregory made a u-turn by enrolling in Paris' famed Le Cordon Bleu and going on a dining journey around the world's top culinary cities. If there's one thing he's learned from his travels, it's that he'd be eating everything raw if his body was immune to bacterial infections. Aside from doing kitchen experiments, you'll probably find him sweating like a swine in a Crossfit session.

6 comments in this post SHOW

6 responses to “3 Fine-Dining Crostini You Can Prepare at Home”

  1. mojackomojacko says:

    where is the Pepper Eats?

  2. mojackomojacko says:

    where is the pepper eats?

  3. Tots says:

    Whats a fig jam?

    • Gregory Leung Guy says:

      Hi Tots,

      Fig jam is exactly what it sounds like, jam made from figs, sugar and other flavors. I was lucky enough to have brought home some fresh figs from China and made my own jam but Santis or Rustan’s in rockwell carry it but it can sell out quick.


  4. Nico Goco says:

    the chicken liver crostini sounds nice. just for me. preferably with several bottles of a nice beer. 🙂

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