If you’ve been loving lemon basil citrus pesto, and you love crostini appetizers, and you love bright flavors and textures and delicious finger foods, then this recipe is for you.

Crostini on parchment paper with asparagus and goat cheese.

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!

Plate with citrus pesto and goat cheese next to platter of asparagus and crostini and bowl of almonds.

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!

Two images spreading pesto on crostini.

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.

Crostini on cutting board with pesto.

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.

Asparagus on top of crostini.

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 citrus 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.

Citrus Pesto Crostini with asparagus and goat cheese crumbles on cutting board.

What to Serve with Citrus Crostini

They are perfect as an appetizer on their own, but if you’re looking for more appetizers to pair with them, or to turn into a light meal, try one of these!

Frequently Asked Questions

What can I substitute for asparagus?

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.

Can I make this ahead of time?

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.

Can I use a different cheese?

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!

Overhead citrus pesto crostini scattered next to each other.
5 (1 rating)

Get the Recipe Citrus Pesto Crostini with Goat Cheese

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.




  • 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.


Optional: toast the almonds in a small skillet over medium-low heat for a few minutes until fragrant for added flavor.
Calories: 157kcal, Carbohydrates: 19g, Protein: 7g, Fat: 6g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 3mg, Sodium: 219mg, Potassium: 203mg, Fiber: 3g, Sugar: 2g, Vitamin A: 502IU, Vitamin C: 3mg, Calcium: 67mg, Iron: 3mg
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