Mediterranean Crostini with Hummus, Easy Appetizer
These Mediterranean Crostini are made with hummus, tangy sun-dried tomatoes, and briny olives, all topped with balsamic glaze & feta cheese! They make for an easy appetizer that comes together quickly and tastes delicious! Serve them at the holidays or for a summer cookout! 😊
Equipment
Ingredients
- 1 baguette crusty french bread
- 1-2 tablespoon extra-virgin olive oil for brushing the bread
- flaky sea salt & black pepper to sprinkle on the bread
- ½-1 cup hummus I use my Mediterranean hummus recipe for this.
- ¼ cup chopped sun-dried tomatoes I use tomatoes packed in oil
- ¼ cup chopped green olives or kalamata olives
- ¼ cup crumbled feta cheese more to taste
- drizzle balsamic glaze for topping
Instructions
- Preheat the oven to 400℉ (200°C) and prepare a baking sheet with parchment paper for easy clean up. Slice the baguette into ½ inch pieces. Depending on the size of your baguette, you'll end up with 12-16 slices. To give yourself more surface area to work with, cut on the bias (at an angle). Spray or brush both sides of baguette slices with olive oil and add a pinch of flaky sea salt and pepper. Place baguette slices in a single layer on the prepared baking sheet. Bake for 7-9 minutes until they're a light golden brown. Remove from the oven and bring to room temperature.
- Add a thin layer of hummus (about a tablespoon of hummus) to each piece of toasted bread. I use my homemade Mediterranean hummus, but feel free to use store-bought hummus instead.
- In a small bowl, combine the chopped sun-dried tomatoes and olives. Add a spoonful of the mixture to each slice of bread.
- Top with feta cheese and a drizzle of balsamic glaze right before serving!
- Hint: I use this olive oil spray bottle to coat my bread and it sprays just the right amount!
- Alternative option: If you have an outdoor grill, you can grill the bread slices instead. Just place them on the hot grill rack and let them toast for about 3 minutes on each side. This will give them some grill marks and a smokier flavor.
Video
Notes
Expert Tips
- When slicing your bread, do so at an angle to give yourself more surface area to work with.
- Check on the bread at 7 minutes and every minute or so thereafter. Oven times will vary depending on your oven and they can easily go from golden brown to burnt!
- Let your bread cool before adding the toppings. This prevents the hummus from sinking into the bread.
- Wait until just before serving to add the toppings to your crostini!
- Refrigerator - store the crostini bread in the refrigerator for up to 2-3 days. When ready to serve, add your toppings. You can also make the toppings in advance. Homemade hummus will stay good in the fridge for 3-5 days and the sun-dried tomatoes & olive mixture will stay good for up to 3 days.
Tried this recipe?Let us know how it was!