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Looking for a cute spring appetizer idea? These crostini topped with tomato tulips are easy to make and perfect for Mother’s Day brunch, Easter or any spring celebration.
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Pin It3 Reasons I Love These Spring Crostini
- The cutest spring appetizer! These tomato tulip crostini are perfect for Easter, Mother’s Day brunch, baby showers, bridal showers or any spring gathering that calls for something a little fun and seasonal. If you love cute appetizers like this, you might also want to check out this adorable baby chick cheese ball for spring parties.
- Pretty and delicious! These aren’t just for looks. This spring-themed appetizer features crispy garlic rubbed crostini topped with creamy Boursin or herbed goat cheese and finished with fresh tomato “tulips”.
- Easy to make! Nothing complicated here! Just a handful of ingredients and a few simple steps and you’ve got a spring appetizer that looks impressive but is actually really easy to pull together.
Ingredient Notes
Here’s what you’ll need to make these spring crostini with tomato tulips:
Detailed ingredient list and directions located in the recipe card below.
- Baguette: The base for the crostini. I like to slice it at a slight angle to create a larger flat surface. Aim for slices about ½- ¾ inch (1.5 cm) thick.
- Olive Oil: For brushing over the baguette slices before baking so the crostini turn golden and crispy.
- Sea Salt & Pepper: A light sprinkle of sea salt and freshly ground black pepper adds some nice flavor to the crostini.
- Garlic: Cut a clove in half and rub it over the warm crostini. This gives them a subtle garlic flavor that’s so good.
- Grape Tomatoes: Their oblong shape makes them perfect for creating the little “tulip” heads. You can use all red ones or a medley of colors for a pretty spring look.
- Boursin or Soft Herbed Goat Cheese: This creamy, herby spread pairs perfectly with the fresh tomatoes.
- Chives: These become the tulip stems and leaves. Microgreens or small basil leaves also work nicely for the “leaves”.
Variations
- Use a different tomato variety: Grape tomatoes work especially well because their oblong shape makes perfect little “tulip” heads. However, cherry tomatoes will also work (they’ll just give you slightly rounder tulips). Really, any small tomato that fits nicely on the crostini will do. Using a medley of colors can look really pretty but it’s totally optional.
- Use bell peppers instead: If you don’t like tomatoes, you could also carve out the “tulip” heads from pieces of red, orange or yellow bell peppers.
- Switch up the spread: Any creamy, spreadable cheese or even a soft herb butter works beautifully.
How To Make Tomato Tulip Crostini
These spring crostini look fancy but they’re actually very easy to make. Just a few simple steps and you’ll have a beautiful spring appetizer ready to serve.
Step 1: Make the garlic crostini
Preheat the oven to 400F (200C). Using a serrated knife, slice the baguette on a slight diagonal into ½- ¾ inch thick slices and arrange them in a single layer on a large baking sheet (you should have about 20-24 slices).
Brush the tops with olive oil and sprinkle over a little sea salt and freshly ground black pepper.
Bake until golden and crisp (about 8-10 minutes). While the crostini are still warm from the oven, rub the cut side of a garlic clove lightly over the surface of each slice. This gives them a subtle, delicious garlic flavor. Let the crostini cool.
Step 2: Make the tomato tulips
Slice 10-12 grape tomatoes in half lengthwise (you’ll need one half for every crostini). Using the tip of a small paring knife, cut simple tulip shapes into the top edge of each tomato half. Cutting out one small “V” shape creates a two-petal tulip, while two small “V” shapes make a cute three-petal tulip.
Step 3: Assemble the spring crostini
Spread a layer of Boursin or herbed goat cheese on each crostini.
Place a tomato tulip head on top of each crostini, leaving space underneath for the stem. Cut chives into small lengths for the stems and place them under the tomato tulip. Then add a few smaller pieces of chives for the leaves or use microgreens or tiny basil leaves if you prefer.
Step 4: Serve and enjoy
Arrange the finished crostini on a serving platter and serve right away. They make such a fun and fresh appetizer for Easter, Mother’s Day brunch, bridal or baby showers, or any spring gathering.
Helpful Tips
A Few Tips
- Use a serrated knife: A serrated bread knife works best for cutting the baguette. Slice on a slight diagonal into pieces about ½- ¾ inch (1.5 cm) thick. If they are too thin, they can fall apart.
- Look for light golden crostini: The crostini are finished baking when they’re lightly golden browned and crispy on the outside with a little give in the center.
- Don’t skip the garlic rub: Rubbing the warm crostini with the cut side of a garlic clove adds a subtle garlic flavor that makes the crostini taste extra delicious.
- Let the cheese soften first: If you bring the Boursin or goat cheese to room temperature before spreading, it will be much smoother and easier to spread on the crostini.
FAQ
Yes! Toast the baguette slices up to a day ahead. After they cool, store them in an airtight container at room temperature. Just add the toppings shortly before serving so the crostini don’t get soggy.
You can cut the tomatoes into tulip shapes a few hours ahead. Store them in a covered container in the fridge until you’re ready to assemble the crostini.
Grape tomatoes are ideal because their oblong shape is perfect for the “tulip” heads. Cherry tomatoes will also work (you’ll get rounder tulips) or any small variety of tomato that fits on the crostini. Using a medley of colors is also pretty but not necessary.
Any creamy, spreadable cheese works! Whipped cream cheese would be great or even a softened herb butter if you want a slightly different flavor.
A Few More Spring Recipes To Try
I hope you love this cute Spring Tomato Tulip Crostini Appetizer! If you give it a try, I’d love to hear what you think! Please leave a comment below or tag me on Instagram.
Tomato Tulip Crostini (Easy Spring Appetizer)
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 20-24 crostini
- Category: Appetizer
- Method: Bake
- Cuisine: American, Italian
- Diet: Vegetarian
Description
These tomato tulip crostini are the cutest spring appetizer! Easy to make and perfect for Mother’s Day brunch, Easter, baby showers, bridal showers, or any spring gathering.
Ingredients
- 1 baguette
- olive oil, for brushing (about 2-3 tablespoons)
- sea salt and freshly ground black pepper
- 1 garlic clove, cut in half
- 10–12 grape tomatoes
- Boursin or soft herbed goat cheese
- chives
- optional: microgreens, small basil leaves
Instructions
- Preheat oven and slice baguette: Preheat the oven to 400F (200C). Slice the baguette on a slight diagonal into ½- ¾ inch (1.5 cm) thick slices and arrange them in a single layer on a large baking sheet (you should have about 20-24 slices).
- Bake the garlic crostini: Brush the tops of the baguette slices with olive oil and sprinkle over a little salt and pepper. Bake until golden and crisp (about 8-10 minutes). While the crostini are still warm from the oven, rub the cut side of a garlic clove lightly over the surface of each slice. This gives them a subtle, delicious garlic flavor. Let them cool.
- Make the tomato tulips: Slice the grape tomatoes in half lengthwise (you’ll need one half for every crostini). Use the tip of a small paring knife to cut simple tulip shapes into the top edge of each half. Cut a small “V” shape out for a two-petal tulip or two small “V” shapes for a cute three-petal tulip look.
- Assemble the crostini: Spread a layer of Boursin or herbed goat cheese on each crostini. Place a tomato tulip head near the top of each crostini, leaving space underneath for the stem. Cut chives into small lengths for the stems and place them under the tomato tulip. Then add a few smaller pieces of chives for the leaves or use microgreens or tiny basil leaves if you prefer.
- Serve: Arrange the finished crostini on a platter and serve right away. They make such a fun and fresh appetizer for spring entertaining.
Notes
- Use a serrated knife: A serrated bread knife works best for cutting the baguette. Slice on a slight diagonal into pieces about ½- ¾ inch (1.5 cm) thick. If they are too thin, they can fall apart.
- How to know when the crostini are done baking: They should be lightly golden brown and crisp on the outside with a little give in the center.
- Let the cheese soften first: If you bring the Boursin or goat cheese to room temperature before spreading, it will be much smoother and easier to spread on the crostini.
- Make ahead: Toast the baguette slices up to a day ahead and store them in an airtight container at room temperature once cooled. The tomato tulips can be cut a few hours in advance and kept in the fridge. Assemble the crostini shortly before serving to keep them from getting soggy.
