• Author: Loreto and Nicoletta
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 16 crostini 1x
  • Category: Appetizers


Crostini Misti (Mixed Crostini), an array of flavors from artichokes and cannellini puree, to salami and ricotta, vibrant flavors and beautiful presentation sure to tantalize your guests at your next gathering!


Mixed Crostini:

Cannellini beans, artichocke hearts, nicoise olives

  • cannellini beans
  • olive oil
  • salt and pepper
  • 2 tablespoon cold water
  • artichoke hearts, quartered
  • nicoise olives, pitted, halved

Goat cheese, zucchini, balsamic cream:

  • 1 zucchini, thinly sliced
  • olive oil
  • salt and pepper
  • goat cheese
  • balsamic reduction

Mozzarella, chestnut jam, portobellini mushroom

  • mozzarella
  • 1 portobellini mushroom
  • olive oil
  • salt and pepper
  • rosemary
  • splash of white wine
  • 1 teaspoon white truffle oil

Ricotta Genoa Salami

  • 2 Tbsp ricotta
  • 4 slices Genoa salami



  1. Take crusty small loaf and cut into 2 cm thick ovals.
  2. Place on a parchment lined baking sheet.
  3. Drizzle with some olive oil.
  4. Put into a pre-heated 400 F oven.
  5. Bake till golden about 10 minutes.
  6. Take out of oven and cool.

Cannellini beans, artichoke hearsts, nicoise olives:

  1. In a food processor place beans, olive oil, salt, pepper. Pulse till it becomes smooth.
  2. Add some cold water if it is too thick, use your own discretion.
  3. Take a toasted bread oval and spread a spoonful of cannellini puree onto bread.
  4. Place the steamed artichoke halves onto the puree, and top with olives.

Goat cheese, zucchini, balsamic reduction:

  1. In a saute pan heat up olive oil.
  2. Toss in sliced zucchini rounds.
  3. Season with salt and pepper.
  4. Cook for about 10 minutes on medium to high heat, or until soft.
  5. Take a toasted bread oval, spread goat cheese onto oval.
  6. Place some of the sauteed zucchini.
  7. Finish with a drizzle of balsamic cream

Mozzarella, chestnut jam, portobellini mushrooms:

  1. Heat up olive oil in a saute pan at medium to high heat.
  2. Toss in chopped mushroom.
  3. Season with salt, pepper, and rosemary.
  4. As they start to soften add a splash of white wine, and saute till wine has evaporated.
  5. Take off heat. Cook time about 10-15 minutes.
  6. Take a toasted bread oval.
  7. Spread some chestnut jam on.
  8. Place some cut up mozzarella
  9. Layer on some sauteed mushroom.
  10. Finish with a few drops of white truffle oil.

Ricotta Genoa Salami:

  1. Take a toasted bread oval
  2. Place a good spoonful of ricotta on.
  3. Roll Genoa salami round into a rosette.
  4. Sink rosette into ricotta.


  1. In a 400 degree F oven place the artichoke crostini, mushroom crostini, and zucchini crostini on a parchment lined baking sheet.
  2. Bake for 10 minutes or until cheese starts to melt and crostini are heated through.


  1. On a nice long wood cutting board or platter of your choice, arrange the crostini, and serve.
  2. Enjoy!


The ricotta salami crostini is not baked after it is put together. Best served fresh.


  • Serving Size: 4 servings
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