How to Make Sourdough Crostini (A Quick Party Appetizer)
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Forget chips and salsa, if you’re looking for a quick and tasty appetizer, these Sourdough Crostini are just what you need! Small slices of sourdough bread are toasted until they’re golden and crunchy, then each are topped with whipped feta, a spoonful of fig jam, and soft, sweet caramelized onions. Each bite is the for a perfect balance of tangy, sweet, and savory flavors.
You won’t believe just how simple crostini’s are to make. They’re a perfect option for any holiday gathering, like Christmas or New Years Eve. Seriously, these won’t last long!
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Why You’ll Love This Recipe:
Tangy, Sweet, and Savory
I couldn’t stop eating these little toasts while testing the recipe. The whipped feta is tangy and creamy, the fig jam adds a touch of sweetness, and the caramelized onions are tender and sweet with a deep, savory flavor. You’ll make them once, but chances are you’ll want to make them again and again.
Perfect Appetizer for Parties
With good sourdough bread and a few simple ingredients, these crostini come together quickly. The bread toasts while you prepare the toppings, making it the go-to appetizer for a quick snack or last-minute guests. Crostini are a solid edible base for dips and cheese plates.
Change the Topping, Change the Flavor!
The whipped feta, fig jam, and caramelized onions are a winning combination, but you can try other toppings to give each crostini a different flavor. Fresh tomato bruschetta, creamy ricotta with herbs, thin slices of cured meat, or a drizzle of olive oil all change the taste and make every bite feel a little different.
For other party-friendly treats, try this sourdough cheese and garlic pull-apart bread or these sourdough flatbread chips. Both recipes are perfect for sharing with a crowd.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Loaf of Sourdough Bread – Traditional crostini’s are made with slices of French baguette. You could create this easy appetizer with slices of sourdough baguette, but I most often opt for a loaf of sourdough artisan bread that has been baked as a batard (long form). You can use fresh bread or slightly stale sourdough bread.
- Feta Cheese – Crumbled or in a block with work for this recipe.
- Cream Cheese – For easy mixing, use room temperature cream cheese.
- Fig Jam – I love the sweetness from the fig jam, it compliments perfectly with the saltiness from the whipped feta and caramelized onions. However, if you aren’t a fan of figs, you could opt for apricot jam or pear preserves or even cherry jam for a pop of tartness!
- Onions – Yellow onions and Vidalia (sweet onions) are my top choices for caramelized onions. They both contain a higher natural sugar content, leading to a delicious final product. You can use red or white onions, but they won’t produce as sweet and appealing final coloring.
- Thyme – Lemon thyme brought just a touch of brightness to this sweet and savory sourdough appetizer.
How to Make Sourdough Crostini
- Slice the sourdough bread ⅓ inch slices, brush with olive oil on both sides and sprinkle with salt. Then slice each piece in half.
- Bake the sourdough crostini for 16 minutes at 350 degrees F, flipping each slice halfway through, or until golden brown and crispy. You want the bread to be toasted and crunchy, but not so hard that you could break a tooth! Remember the bread will crisp up as it cools.
- In a food processor, combine the feta cheese and room temperature cream cheese. Mix on high for 30 seconds, or until thoroughly combined. Set aside.
- Preheat a medium skillet to medium high heat. Melt butter, then add in the sliced onions. Cook until the onions start to turn light brown, then turn the heat to low, cover with a lid and continue to cook for 15 minutes, stirring occasionally. Season with salt and set aside.
- Now it’s time to assemble. Spread the whipped feta cheese first, then the fig jam, and finally layer on the caramelized onions. Top with a sprig of fresh thyme, if desired. Enjoy!
Other Toppings
You can create a whole different appetizer experience just with a few good quality ingredients on top of this homemade crostini. I love the sweet and savory combo of feta, fig, and caramelized onions, but crostini are great because you can top them so many different ways!
- Classic tomato bruschetta with fresh tomatoes, basil, olive oil, and a drizzle of balsamic is another great option.
- Creamy homemade ricotta with fresh herbs, thin slices of prosciutto, and a drizzle of olive oil adds a savory twist.
- Other creamy spreads, including pimento cheese, avocado pesto, or Hummus (like classic or Green Goddess), work really well.
- You can also try sliced cheese, fruit or jam, or a drizzle of honey.
- Pickled or roasted peppers, pickled vegetables, and pitted olives add a tangy flavor.
- Roasted garlic or roasted vegetables like carrots, cauliflower, and Brussels sprouts bring depth and sweetness.
- A thick balsamic glaze can enhance almost any topping combination.
- Herbs like fresh basil, dill, or parsley can brighten the flavors.
- Sliced cherry tomatoes make a simple, fresh addition.
How to Store
Keep the leftover toasted bread without any toppings in an airtight container at room temperature for up to three days. Reheat in a 350°F oven for a few minutes to crisp it back up.
Store the whipped feta, fig jam, and caramelized onions in separate containers in the fridge. The feta and jam will last about a week, and the onions are best within a few days.
FAQs
Yes. Actually, the best bread for making homemade crostini is a slightly stale loaf. Leftover sourdough bread toasts nicely and holds up under the toppings without getting soggy. I stopped eating store-bought crostini the day I learned how to make delicious crostini at home!
No, you don’t need a food processor, but it does make things a bit easier. An immersion blender is another great option! You can mix the feta and cream cheese by hand with a Danish whisk. It might not be perfectly smooth, but it spreads just fine on the crostini.
Yes, yellow onions work well. Cook them slowly over low heat so they caramelize and develop the same sweet, rich flavor.
Sourdough Crostini Recipe
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Equipment
- sharp knife
- pastry brush
Ingredients
Sourdough Crostini
- 1 loaf sourdough bread
- olive oil for brushing
- salt to taste
Whipped Feta Cheese Spread
- 226 grams feta cheese 8 ounces
- 114 grams cream cheese, softened 4 ounces
Carmelized Onions
- 2 small Vidalia or yellow onions, thinly sliced
- 20 grams olive oil 2 Tablespoons
- 28 grams unsalted butter 2 Tablespoons
- salt to taste
Toppings
- jar of fig jam
- fresh thyme
Instructions
- Traditional crostini's are made with slices of French baguette. You could create this easy appetizer with slices of sourdough baguette, but I most often opt for a loaf of sourdough artisan bread that has been baked as a batard (long form). You can use fresh bread or slightly stale sourdough bread.
Sourdough Crostini
- Preheat oven to 350 degrees F.
- With a serrated knife, slice a loaf of sourdough bread in half, then place the crumb facing down on the cutting board. This makes for easier slicing.1 loaf sourdough bread
- Slice the half of the loaf into 1/3 inch slices and place the smaller pieces of bread on a rimmed baking sheet. You will most likely have to work in batches.
- Brush olive oil on each side the slices of bread bread and sprinkle with salt to taste.olive oil for brushing, salt to taste
- Bake the sourdough crostini for 16 minutes, flipping each slice half way through, or until golden brown and crispy. You want the bread to be toasted and crunchy, but not too hard that you could break a tooth! Remember the bread will crisp up as it cools.
- While the bread is baking, prepare the toppings.
Whipped Feta Cheese Spread
- In a food processor, combine the feta cheese and room temperature cream cheese. Mix the cheeses on high for 30 seconds, or until thoroughly combined. Using a rubber spatula, scoop the cheese into a small bowl and set aside.This can be down with an immersion blender, as well.226 grams feta cheese, 114 grams cream cheese, softened
Caramelized Onions
- Next, add the unsalted butter and olive oil to a pan over medium heat.20 grams olive oil, 28 grams unsalted butter
- While the pan is preheating, thinly slice the onions. Once the butter is melted, add the onions.2 small Vidalia or yellow onions, thinly sliced
- Cook until the onions start to turn light brown (about 5 minutes), stirring frequently. Then, turn the heat to low, cover with a lid and continue to cook for 15 minutes, stirring occasionally. Add a splash of water if the onions start to stick to the bottom of the pan or turning too dark.
- Once cooked, season with salt, stir and then remove the onions from the heat.salt to taste
Assemble
- Spread the whipped feta cheese first to cover the sourdough crostini, then a scoop of fig jam, and finally a small layer on the caramelized onions. Top with a sprig of fresh thyme, if desired. Serve immediately and enjoy!jar of fig jam, fresh thyme
Notes
Ingredients & Substitutions
- Loaf of Sourdough Bread – Traditional crostini’s are made with slices of French baguette. You could create this easy appetizer with slices of sourdough baguette, but I most often opt for a loaf of sourdough artisan bread that has been baked as a batard (long form). You can use fresh bread or slightly stale sourdough bread.
- Feta Cheese – Crumbled or in a block with work for this recipe.
- Cream Cheese – For easy mixing, use room temperature cream cheese.
- Fig Jam – I love the sweetness from the fig jam, it compliments perfectly with the saltiness from the whipped feta and caramelized onions. However, if you aren’t a fan of figs, you could opt for apricot jam or pear preserves or even cherry jam for a pop of tartness!
- Onions – Yellow onions and Vidalia (sweet onions) are my top choices for caramelized onions. They both contain a higher natural sugar content, leading to a delicious final product. You can use red or white onions, but they won’t produce as sweet and appealing final coloring.
- Thyme – Lemon thyme brought just a touch of brightness to this sweet and savory sourdough appetizer.
This sourdough appetizer couldn’t be easier to make! We couldn’t get over the sweet and salty flavor combo – SO yummy.