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Assorted Holiday Crostini Platter

15 Mins


24 Martin’s Party Potato Rolls (2 Packs), sliced

Olive Oil, for brushing

Cheese & Olive Crostini:

6 Swiss Cheese Cubes

6 Pimiento-Stuffed Manzanilla Olives

Shrimp & Cucumber Crostini:

6 Slices Cucumber, very thinly sliced

6 Small Sprigs Fresh Dill, about 1-2 inches each

6 Medium Cooked Shrimp, shell removed

1 Slice Orange, Lemon, or Pineapple, divided into 6 parts

Caprese Crostini:

3 Grape Tomatoes, halved

6 Cubes Fresh or Low-Moisture Mozzarella Cheese

6 Medium Leaves Fresh Basil

Italian Antipasto Crostini:

6 Thin Slices Salami, folded into quarters

6 Slices (Rings) Pickled Banana Pepper

6 Kalamata Olives

Smoked Salmon with Dill Crostini:

2 Tablespoons Cream Cheese

6 Small Pieces Smoked Salmon, thinly sliced

6 Small Sprigs Fresh Dill, about 1-2 inches each

Roast Beef Crostini:

6 Small Slices Deli-Style Roast Beef

2 Tablespoons Cream Cheese

2 Slices Dill Pickle (Sandwich-Style), each cut into thirds

Turkey Club Crostini:

6 Pieces Sliced Turkey Breast

1 Leaf Green Lettuce, torn into 6 pieces

2 Slices Cooked Bacon, each cut into thirds

3 Grape Tomatoes, halved

Fig and Mascarpone Crostini:

3 Dried Figs, halved lengthwise

2 Tablespoons Mascarpone Cheese

1/2 Teaspoon Orange Zest (optional)

Serves: 8-12


Step 1

Heat oven to 350°F. Using a rolling pin, gently flatten each roll half. Use a knife to trim the edges so they are clean squares. Brush the cut side of each roll half with olive oil. Arrange on a cookie sheet and bake in the preheated oven for 5-6 minutes or until lightly toasted. Set aside to cool.

Step 2

Top Crostini with topping combinations as listed in the ingredients; 2 packs of Party Rolls should make six of each variation. Top with a toothpick for easy serving.

(Tip: You can also get creative and mix and match any of the toppings above or add your own favorite ingredients based on what you have on hand.)

Step 3