Can I make crostini ahead of time?

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.

Can I prepare the tomato tulips ahead of time?

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.

What tomatoes work best for the tulips?

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.

What can I use instead of Boursin or herbed goat cheese?

Any creamy, spreadable cheese works! Whipped cream cheese would be great or even a softened herb butter if you want a slightly different flavor.

Tomato Tulip Crostini (Easy Spring Appetizer)

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

Scale

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

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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.