Greek Crostini Recipe

When I first made this Greek Crostini Recipe, I was immediately hooked by how simple ingredients could come together to make such a delightfully fresh and flavorful appetizer. If you’re looking for a quick, crowd-pleasing dish that feels a little fancy but takes hardly any time, you’re going to love what I have for you here. Trust me, this Greek Crostini Recipe is perfect for impromptu gatherings, casual dinners, or just a cozy night when you want something tasty without fuss.

Ingredients & Why They Work

The magic of this Greek Crostini Recipe lies in its simplicity—the ingredients not only bring balance and flavor but are also super easy to find and put together. The rich creaminess of homemade hummus pairs beautifully with the salty olives and crunch of celery, all atop crisp baguette slices for that perfect bite.

• Chickpeas: The base of the hummus; your best bet is a good quality canned chickpeas that are tender and creamy.
• Extra Virgin Olive Oil: Essential for flavor and smooth texture, plus a bit drizzled on the crostini adds richness.
• Lemon Juice: Adds fresh acidity that brightens up the hummus, so don’t skip the fresh squeeze!
• Garlic: Just a little for a punch of savory depth—freshly minced works best.
• Green or Kalamata Olives: Finely chopped, they lend the iconic briny, salty bite that’s signature to Greek flavors.
• Celery: Adds crunch and a mild, herbal note that balances the olives beautifully.
• Baguette: Sliced into pieces—choose a sturdy baguette that toasts nicely to hold the toppings without getting soggy.
• Salt & Pepper: To taste; seasoning is key to bring out all the flavors perfectly.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love that this Greek Crostini Recipe is so easy to customize. Whether I’m feeling a little nutty, need a vegan twist, or want an extra punch of herbaceous freshness, it’s my go-to blank canvas.

• Variation: I often add a sprinkle of smoked paprika to the hummus for a smoky undertone—your guests love it when you get creative!
• Dietary Twist: Use gluten-free baguette slices so more friends at the table can enjoy these crostini without any worries.
• Seasonal Flair: During summer, I mix in some chopped sun-dried tomatoes or fresh oregano to the olive topping for extra brightness.

Step-by-Step: How I Make Greek Crostini Recipe

Step 1: Whip Up the Smooth Hummus

Start by throwing your rinsed chickpeas, olive oil, lemon juice, and garlic into a food processor. Blend it until it’s silky smooth—stop and scrape down the sides a couple of times to make sure everything comes together evenly. Season with salt and pepper here; it really brings the flavors out. Fun tip: If you want an even creamier hummus, add a spoonful of tahini or a little water as you blend.

Step 2: Mix the Olive & Celery Topping

While the hummus rests, dice your olives and celery finely. I like to toss them in a little olive oil with some salt and pepper. This combo adds a lovely contrast of briny, sharp, and crunchy textural elements to balance the creamy hummus. Pro tip: Use good quality olives—kalamatas bring a deeper flavor, but green olives work great too!

Step 3: Toast Your Baguette Slices

This part is key because you want crisp, golden crostini that can hold up to the toppings without getting soggy. Lightly brush your baguette slices with olive oil and either toast them in a pan or in the oven at 375°F (190°C) for about 5-7 minutes until they’re golden and crispy around the edges. Keep an eye on them so they don’t burn! I usually flip halfway through for even toasting.

Step 4: Assemble & Serve Immediately

Spread a generous layer of your homemade hummus on each toasted crostini slice. Then spoon over the olive and celery mixture, adding a little freshly ground black pepper on top for a finishing touch. Serve these right away—the contrast between the crunchy bread and creamy toppings is best enjoyed fresh. I promise, your guests will be asking for seconds.

How to Serve Greek Crostini Recipe

Garnishes

I often sprinkle a few fresh oregano leaves or a light drizzle of extra virgin olive oil over the top right before serving. Occasionally, some crumbled feta adds a salty creaminess that pairs wonderfully with the hummus and olives. If you want to add a touch of heat, a tiny pinch of red pepper flakes works wonders.

Side Dishes

This Greek Crostini Recipe pairs beautifully with a crisp Greek salad or a bowl of marinated artichokes and roasted red peppers. For a heartier meal, serve alongside grilled chicken or lamb kebabs—Mediterranean flavors really come alive when matched like this.

Creative Ways to Present

For a party, I arrange crostini on a large wooden board with small bowls of olives, extra hummus, and lemon wedges scattered around. It turns into a lovely grazing platter where guests can help themselves. Adding edible flowers or a sprinkle of chopped fresh herbs also amps up the presentation for special occasions.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftover hummus or olive mixture, store them separately in airtight containers in the fridge for up to 3 days. The crostini bread is best eaten fresh, but you can keep the baguette slices in a sealed bag for a day or so before toasting again.

Freezing

I’ve found that freezing this recipe isn’t ideal since the crostini lose their crispness and the fresh toppings don’t thaw well. However, you can freeze the hummus on its own in an airtight container for up to 1 month and thaw it in the fridge before use.

Reheating

If you want to refresh your toasted baguette slices, pop them in a preheated oven at 350°F (175°C) for about 3-4 minutes until crispy again—just don’t add toppings before reheating to keep everything perfect!

FAQs

Final Thoughts

This Greek Crostini Recipe has become one of my all-time favorites to whip up whenever I want something fresh, flavorful, and fuss-free. It’s like a little taste trip to the Mediterranean right in your kitchen! The best part? It impresses without stress, perfect for sharing with friends or savoring on your own. I can’t wait for you to try it out—once you do, these crostini will be a regular invite to your table, just like they are at mine.

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