Holiday Crostini: 16 Make-Ahead Toasts You Can Top Before Guests Ring the Bell

Holiday crostini are the smartest party appetizer you can make, because the hard part is done days before anyone rings the bell. You bake a big batch of thin, golden baguette toasts ahead, keep them crisp in an airtight tin, and stir together the toppings the night before. When guests arrive, you simply spoon, layer and garnish, and a tray of colorful bites is ready in about ten minutes. Below are 16 make-ahead holiday crostini ideas, from cranberry brie and fig with prosciutto to roast beef with horseradish cream, smoked salmon, garlicky shrimp and two sweet toasts for dessert. Each one comes with a short shopping list and simple steps, so you can mix and match three or four for a stress-free holiday table..

Holiday Crostini Start Here: Bake the Toasts Up to 3 Days Ahead

Every great board of holiday crostini starts with the same humble base: thin slices of baguette brushed with olive oil and baked until golden and crisp. The word crostini means little toasts in Italian, and their best trick is how well they keep. Once fully cooled, they stay crunchy in an airtight container at room temperature for about three days, which frees your oven and your evening. On party day, set out a few toppings, like whipped feta with pomegranate, and assemble..

You will need: 2 baguettes, 1/2 cup olive oil, 1 garlic clove (optional), flaky salt, an airtight tin or container

How to make it: 1. Heat the oven to 375°F and slice the baguettes on a slight angle about 1/3 inch thick. 2. Brush both sides lightly with olive oil, sprinkle with salt and lay flat on sheet pans. 3. Bake 10 to 14 minutes, flipping once, until golden and crisp. Rub with a cut garlic clove while warm if you like. 4. Cool completely, then store airtight up to 3 days. Add wet toppings only shortly before serving.

Cranberry Brie Crostini With Toasted Pecans

Cranberry and brie is the flavor pairing most people expect at a Christmas party, and it is even easier on a toast than baked in pastry. A thin slice of creamy brie softens on the warm crostini, a spoonful of whole-berry cranberry sauce adds a tart shine, and chopped pecans bring crunch. Make the cranberry sauce up to five days ahead and toast the pecans the night before. A quick five minutes in the oven just before serving makes the cheese melt perfectly.

You will need: 24 baked crostini, 8 oz brie cut into thin slices, 1 cup whole-berry cranberry sauce, 1/3 cup chopped toasted pecans, fresh rosemary or thyme, honey for drizzling

How to make it: 1. Lay the crostini on a sheet pan and top each with a slice of brie. 2. Warm at 350°F for 4 to 5 minutes until the cheese just softens. 3. Spoon on cranberry sauce, scatter with pecans and add a tiny herb sprig. 4. Drizzle with a little honey and serve warm.

Fig, Prosciutto and Goat Cheese Crostini

This is the toast that makes a holiday table look like it came from a wine bar. Tangy goat cheese is spread on the crisp base, then topped with a ribbon of salty prosciutto and a slice of sweet fresh fig or a spoon of fig jam when figs are out of season. A few arugula leaves and a thin drizzle of balsamic glaze finish it. Everything can be prepped in the morning; just assemble an hour before guests arrive so the toasts stay crunchy.

You will need: 24 baked crostini, 6 oz soft goat cheese, 4 oz thinly sliced prosciutto, 6 fresh figs sliced or 1/2 cup fig jam, baby arugula, balsamic glaze

How to make it: 1. Soften the goat cheese and spread a thin layer on each crostini. 2. Tear the prosciutto into pieces and fold one onto each toast. 3. Top with a slice of fig or a small spoon of fig jam. 4. Finish with arugula and a few drops of balsamic glaze.

Roast Beef Holiday Crostini With Horseradish Cream

Hearty and a little bit fancy, these toasts satisfy the guests who skip the sweets and head straight for the meat. Thin slices of rare roast beef, from your own roast or the deli counter, fold easily onto each crostini over a cool, zippy horseradish cream. Peppery arugula and chives add color. The horseradish cream actually tastes better after a night in the fridge, so make it a day ahead. These holiday crostini are also a smart way to use up leftover beef tenderloin or prime rib.

You will need: 24 baked crostini, 3/4 lb thinly sliced rare roast beef, 1/2 cup sour cream, 2 tbsp prepared horseradish, 1 tsp Dijon mustard, chives, baby arugula, black pepper

How to make it: 1. Stir sour cream, horseradish, Dijon and a pinch of salt; chill overnight. 2. Spread a little horseradish cream on each crostini. 3. Fold a slice of roast beef on top and add a few arugula leaves. 4. Finish with chives and cracked black pepper.

Caprese Crostini With Tomato, Mozzarella and Basil

Bright red and green, caprese toasts look festive on any December platter. Dice ripe cherry or grape tomatoes, which have the best flavor in winter, and toss them with olive oil, garlic, salt and torn basil. Add small pearls of fresh mozzarella and spoon it all onto the crostini just before serving so the bread stays crisp. A drizzle of thick balsamic glaze adds sweetness and makes these holiday crostini shine. You can mix the tomatoes up to four hours ahead, but keep the basil separate until the end.

You will need: 24 baked crostini, 2 cups cherry tomatoes diced, 8 oz mozzarella pearls, 1 small garlic clove minced, 2 tbsp olive oil, fresh basil, balsamic glaze, salt

How to make it: 1. Toss tomatoes with garlic, olive oil and salt; let sit 15 minutes. 2. Drain off extra juice and fold in the mozzarella pearls. 3. Spoon onto crostini right before serving. 4. Top with torn basil and a zigzag of balsamic glaze.

Smoked Salmon Crostini With Dill Cream Cheese

Smoked salmon toasts are an elegant classic for Christmas Eve and New Year’s Eve alike. Whip cream cheese with fresh dill, lemon zest and a few capers, then spread it generously and drape a curl of silky smoked salmon on top. The dill spread keeps for three days in the fridge, and the salmon goes on in seconds. A tiny sprig of dill and a crack of pepper make each bite look restaurant-worthy. Plan on two per guest, because these holiday crostini always disappear first.

You will need: 24 baked crostini, 8 oz cream cheese softened, 2 tbsp chopped fresh dill, zest of 1 lemon, 1 tbsp capers chopped, 8 oz smoked salmon, extra dill, black pepper

How to make it: 1. Beat cream cheese with dill, lemon zest and capers until fluffy. 2. Spread a thick layer on each crostini. 3. Fold or curl a piece of smoked salmon on top. 4. Garnish with a dill sprig and black pepper.

Garlic Mushroom and Thyme Holiday Crostini

Earthy, buttery and deeply savory, mushroom toasts are the vegetarian bite that meat lovers keep reaching for. Slice a mix of cremini and shiitake mushrooms, sear them hard in butter until golden, then add garlic, fresh thyme and a splash of sherry or cream. The mushrooms can be cooked a day ahead and gently rewarmed. Spoon them onto holiday crostini spread with a little ricotta or goat cheese and shave some Parmesan on top. Fresh microgreens or parsley add a pop of green.

You will need: 24 baked crostini, 1 lb mixed mushrooms sliced, 3 tbsp butter, 2 garlic cloves minced, 1 tsp fresh thyme leaves, 2 tbsp dry sherry or heavy cream, 1/2 cup ricotta, Parmesan, parsley

How to make it: 1. Cook mushrooms in butter over high heat without stirring too often until browned. 2. Add garlic and thyme for 1 minute, then the sherry, and cook until dry. Season well. 3. Spread crostini with ricotta and pile on the warm mushrooms. 4. Shave Parmesan on top and add parsley.

Basil Pesto Crostini With Red Pepper Ribbons

A swipe of homemade basil pesto turns plain toasts into something bright and fragrant in seconds. Make the pesto with basil, toasted pine nuts, garlic, Parmesan and good olive oil, then press plastic wrap on the surface so it stays green for up to three days. Spread it thickly on the crostini and add thin ribbons of roasted red pepper for a red and green holiday look. A small cube of fresh mozzarella or a crumble of feta underneath makes it more filling.

You will need: 24 baked crostini, 2 cups fresh basil, 1/3 cup pine nuts toasted, 1 garlic clove, 1/2 cup grated Parmesan, 1/2 cup olive oil, 1 roasted red pepper cut in thin strips, salt

How to make it: 1. Blend basil, pine nuts, garlic and Parmesan, then stream in the olive oil. 2. Season with salt and store covered with plastic pressed on top. 3. Spread pesto on each crostini. 4. Crisscross two thin strips of roasted red pepper on top.

Ricotta, Pear and Walnut Crostini With Honey

Sweet, creamy and crunchy all at once, this toast works as an appetizer or a light dessert bite. Whip ricotta with a pinch of salt and lemon zest until fluffy, spread it on each crostini, then fan thin slices of ripe pear on top. Toasted walnuts and a slow drizzle of honey bring it together, and a few thyme leaves keep it from tasting too sweet. Slice the pears at the last minute, or toss them in lemon juice so they stay pale and fresh.

You will need: 24 baked crostini, 1 1/2 cups whole milk ricotta, zest of 1 lemon, 2 ripe pears thinly sliced, 1/2 cup toasted walnuts chopped, honey, fresh thyme, flaky salt

How to make it: 1. Whip ricotta with lemon zest and a pinch of salt. 2. Spread on the crostini. 3. Top with fanned pear slices and chopped walnuts. 4. Drizzle with honey and finish with thyme and flaky salt.

Pimento Cheese and Bacon Holiday Crostini

Southern hosts know that a bowl of pimento cheese can rescue any party, and it is even better piled on a crisp toast. Mix sharp cheddar, cream cheese, mayonnaise and diced pimentos with a little garlic powder and a pinch of cayenne. It keeps for up to five days, so make it early in the week. Spread it on holiday crostini, slide them under the broiler for a minute if you want them bubbly, then top with crispy bacon and green onion.

You will need: 24 baked crostini, 8 oz sharp cheddar finely shredded, 4 oz cream cheese softened, 1/3 cup mayonnaise, 1 jar (4 oz) diced pimentos drained, 1/4 tsp garlic powder, pinch of cayenne, 6 slices cooked bacon crumbled, green onions

How to make it: 1. Beat cream cheese and mayonnaise, then fold in cheddar, pimentos and seasonings. 2. Chill at least 1 hour or up to 5 days. 3. Spread on crostini and broil 1 to 2 minutes if desired, watching closely. 4. Top with crumbled bacon and sliced green onion.

Roasted Red Pepper and Olive Tapenade Crostini

This Mediterranean toast brings a salty, briny punch that cuts through all the rich holiday cheeses. Pulse black and green olives with capers, garlic, lemon and olive oil into a chunky tapenade, which happily keeps for a week in the fridge. Spoon it over strips of sweet roasted red pepper on each crostini and finish with crumbled goat cheese or feta and fresh parsley. Jarred roasted peppers work perfectly for holiday crostini, so the whole tray comes together in about ten minutes.

You will need: 24 baked crostini, 1 cup pitted mixed olives, 1 tbsp capers, 1 garlic clove, 1 tbsp lemon juice, 3 tbsp olive oil, 2 roasted red peppers in strips, 3 oz crumbled goat cheese or feta, parsley

How to make it: 1. Pulse olives, capers, garlic, lemon juice and olive oil into a chunky paste. 2. Lay a strip or two of roasted red pepper on each crostini. 3. Spoon tapenade on top. 4. Finish with crumbled cheese and parsley leaves.

Apple, Cheddar and Caramelized Onion Crostini

Think of this as the coziest grilled cheese, shrunk down to a two-bite party snack. Caramelize sliced onions slowly with butter and a pinch of salt for about 40 minutes until jammy and golden; they keep for five days, so this is perfect weekend prep. On party day, layer the onions, a slice of sharp cheddar and thin crisp apple slices on each toast. Warm them briefly in the oven so the cheese softens, then add thyme and a light drizzle of honey.

You will need: 24 baked crostini, 2 large yellow onions thinly sliced, 2 tbsp butter, 6 oz sharp white cheddar thinly sliced, 2 crisp red apples thinly sliced, fresh thyme, honey, salt

How to make it: 1. Cook onions in butter over medium-low heat, stirring often, until deep golden, about 40 minutes. 2. Top each crostini with onions and a slice of cheddar. 3. Warm at 350°F for 4 to 5 minutes until the cheese softens. 4. Add apple slices, thyme leaves and a little honey.

Shrimp Crostini With Lemon Herb Butter

Garlicky shrimp on toast feels like a splurge, but it takes minutes. Make a lemon herb butter with garlic, parsley and lemon zest days ahead and keep it chilled. Just before serving, sauté peeled shrimp in a spoonful of that butter until pink, then perch one or two on each toast with a halved cherry tomato and a little shredded lettuce or slaw. For more party appetizer ideas with the same make-ahead spirit, see our phyllo cup appetizers you can prep the night before.

You will need: 24 baked crostini, 1 lb medium shrimp peeled and deveined, 4 tbsp butter softened, 2 garlic cloves minced, 2 tbsp chopped parsley, zest of 1 lemon, cherry tomatoes halved, shredded lettuce, salt

How to make it: 1. Mash butter with garlic, parsley, lemon zest and salt; chill until needed. 2. Melt 2 tbsp of the herb butter in a skillet and cook shrimp 1 to 2 minutes per side until pink. 3. Top each crostini with a little lettuce, a shrimp or two and a tomato half. 4. Spoon over a bit of the melted pan butter and serve.

Avocado, Lime and Mint Crostini

Fresh and green, these holiday crostini balance a table full of rich, cheesy appetizers. Spread the toasts with a thin layer of herbed cream cheese, then top with a neat slice of ripe avocado brushed with lime juice and a small mint leaf. A pinch of flaky salt and chili flakes wakes everything up. The herbed spread can be made two days ahead, but slice the avocado no more than an hour before guests arrive, and keep it brushed with lime so it stays bright.

You will need: 24 baked crostini, 6 oz cream cheese softened, 2 tbsp chopped chives, 2 ripe avocados, 1 lime, fresh mint leaves, flaky salt, chili flakes

How to make it: 1. Mix cream cheese with chives and a pinch of salt. 2. Spread a thin layer on each crostini. 3. Top with a slice of avocado brushed with lime juice. 4. Add a mint leaf, flaky salt and a few chili flakes.

Sweet Holiday Crostini: Mascarpone and Strawberries

Dessert can be a crostini too, and this one is light enough to serve right after dinner. Sweeten mascarpone or whole milk ricotta with a spoon of honey and a little vanilla, spread it on the toasts and top with sliced strawberries or mixed berries. Torn basil or mint makes it taste surprisingly grown up. The cream keeps for two days, and the berries take five minutes to slice, so these holiday crostini can be on the table while the coffee brews.

You will need: 24 baked crostini, 8 oz mascarpone or ricotta, 2 tbsp honey, 1/2 tsp vanilla extract, 2 cups strawberries sliced, fresh basil or mint, extra honey

How to make it: 1. Whisk mascarpone with honey and vanilla until smooth. 2. Spread on each crostini. 3. Top with sliced strawberries. 4. Add a small basil or mint leaf and a thin drizzle of honey.

Chocolate Hazelnut Crostini With Sea Salt

End the party with the easiest holiday crostini on the list. Spread warm crostini with chocolate hazelnut spread, scatter chopped toasted hazelnuts on top and finish with a few flakes of sea salt, which makes the chocolate taste richer. Sliced strawberries or orange zest are lovely extras. Kids love helping with this one, and the whole tray takes about five minutes. If you bake a few toasts from a sweeter bread like brioche, the bites taste like tiny chocolate pastries.

You will need: 24 baked crostini or brioche toasts, 3/4 cup chocolate hazelnut spread, 1/3 cup toasted hazelnuts chopped, flaky sea salt, sliced strawberries or orange zest (optional)

How to make it: 1. Warm the crostini for 2 minutes so the spread goes on smoothly. 2. Spread each toast with chocolate hazelnut spread. 3. Sprinkle with chopped hazelnuts and a few flakes of sea salt. 4. Add strawberries or orange zest if you like and serve.