Citrus Pesto Crostini is a gorgeous appetizer to serve at a party or anytime you need a bright, flavorful snack. Lemon basil pesto tops crispy crostini, along with roasted asparagus, creamy, tangy goat cheese, and almond slices for a delicious combination.
Each crostini screams sunshine and warmer weather from the bright pesto to the roasted asparagus to the tangy goat cheese. It has a perfect place for spring holiday tables, bridal showers, and summer BBQs. But it doesn’t have to stop there. Crostini makes the perfect happy hour snack or snacky dinner. You know, the dinners where you pour yourself a glass of wine and have small bites of deliciousness.
What You’ll Need to Make Citrus Pesto Crostini
First and foremost, you’ll need citrus pesto! I highly recommend making a batch of it to always have on hand this summer to use basically on anything and everything. And to easily make this crostini appetizer whenever the craving strikes!
You’ll also need:
- Crostini – you know, the crispy little toasts that are the perfect vehicle for all the toppings.
- Asparagus – fresh, in-season asparagus roasted so it’s slightly tender pairs so beautifully with the bright lemon in the pesto.
- Goat Cheese – the cheese addition is a must! It’s tangy and creamy, and it perfectly balances out the bright punchiness of the pesto and compliments the asparagus.
- Almond Slices – there are almonds in the pesto, and topping crostini with almond slices adds another layer of texture. Want to go above and beyond? Toast them!
How to Assemble the Crostini
I’ve said it before and I’ll say it again, crostini are the perfect easy appetizer because they require little effort and are totally customizable! In this recipe, there are a few items to prepare ahead of time before you’re ready to assemble.
First, prepare the crostini. This is as easy as drizzling baguette slices with olive oil and salt, and baking them until crispy. While you’re cooking the crostini, roast the asparagus, too. To save on time, if your pesto isn’t already prepped, you can easily do so while the crostini and asparagus are in the oven.
Once each item is ready, the assembly is easy-peasy!
Start with the crostini and spread a good amount of pesto evenly across the top. You can use as much or as little pesto as you’d like. I recommend a good slathering.
Then add your asparagus pieces on top of the pesto. How many pieces you can add is going to depend on the size of your crostini and asparagus. Generally, a few 2-inch pieces will fit.
After the asparagus goes crumbled goat cheese and almond slices. You can either crumble your own goat cheese from a goat cheese log or buy goat cheese crumbles. Add the almond slices as they are, or chop them a little if they’re not staying on the crostini.
That’s it! Your crostini are now ready to be served to guests, or enjoyed by you and you alone. Maybe on a patio with a chilled glass of rose? That sounds perfect.
Frequently Asked Questions
This crostini recipe is very versatile, and you can absolutely substitute other vegetables in place of asparagus. I would recommend slicing snow peas or roasting broccolini.
Yes, I would prepare each piece of the assembly ahead of time, and then assemble just before serving. Crostini is generally best the day of, so if you are preparing it in advance I would recommend reheating in the oven before serving to crisp it up.
I haven’t tried it myself, but I think feta cheese would also be a good compliment for the citrus pesto and asparagus. Let me know if you try it!
More Crostini Recipes to Love
If you love serving crostini as a fun, easy appetizer, check out these other recipes that are sure to be a hit, too!
- Blackberry Burrata Mint Crostini
- Roasted Cherry and Goat Cheese Crostini
- Roasted Grape and Honey Crostini
- Broccolini and White Bean Crostini
Citrus Pesto Crostini with Goat Cheese
- 1 baguette, sliced
- Olive oil , drizzle
- 1 batch Citrus Pesto
- 1 pound asparagus, trimmed and chopped to 2-inch pieces
- 2 oz goat cheese crumbles
- 1/4 cup almond slices
- Red pepper flakes, optional
- Freshly ground black pepper, for garnish
- Flakey sea salt, for garnish
- Preheat the oven to 375°F. Slice the baguette in 1/4 to 1/2 inch slices, either on the bias (diagonal for more surface area) or perpendicular to the loaf of bread (straight across). Spread the baguette slices on a baking sheet. Drizzle one side of the slices with olive oil (don’t drench them, dry areas are ok). Turn the slices over, pressing them around on the pan in the olive oil to spread the olive oil and coat the slices. Flip and do the same to both sides. Sprinkle the slices with salt and pepper. Bake the slices for 5-7 minutes on each side until golden brown and crispy. Keep an eye on them so they don't burn, the thinner they are, the less time they will need.
- Toss asparagus pieces in a drizzle of olive oil and a pinch of sea salt. Spread evenly on a rimmed baking sheet and roast at 375°F for 6-9 minutes until tender. Pierce with a fork to determine if they are soft enough.
- If needed, prepare the citrus pesto in your food processor before beginning assembly.
- Take a piece of crostini and spread approximately 1/2 tablespoon of pesto across the top (use your judgement for how much pesto is needed depending on the size of the crostini). Then top with 2-3 pieces of asparagus.
- Add crumbled goat cheese on top of the asparagus, then add the almond slices, crumbling them in your fingers if needed.
- Top with flakey sea salt, freshly ground black pepper, and/or red pepper flakes as desired.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.