This crostini wreath is an easy appetiser to add to your festive table! Fresh stracciatella cheese over baked bread with marinated tomatoes on top.
Every year when preparing for a Christmas gathering, I aim to create something a little different for the table. This year’s new addition is a festive Crostini Wreath. You can top these crostini with anything you like; however, I love this combination because it’s low effort; perfect for when I’m busy cooking. The baked bread is topped with stracciatella cheese and marinated tomatoes, then finished with freshly grated Parmesan cheese and fragrant basil leaves.
What are Crostini?
Crostini are bite sized grilled bread pieces with different toppings on top. They originate from Italy and are a famous appetizer to enjoy before a meal or with a couple of drinks during an aperitivo. You can find ready made crostini, however they are also incredibly easy to make yourself. I like to make them with narrow bread such as a baguette. You can use either fresh bread or day old stale bread. All you need to do is cut the baguette with a serrated knife into small – not so thin – pieces. Drizzle with olive oil, grill in the oven or over a grill pan until they are all nicely cooked and crispy. Serve immediately warm or let slightly cool down.
How to make these marinated tomatoes?
I like to use cherry tomatoes, although normal tomatoes will work just fine. I cut the cherry tomatoes in half, add to a bowl and add the olive oil, red wine vinegar, diced shallot, mince garlic, basil leaves, salt and pepper. Combine well together. Store in the fridge for at least 30 minutes, or even more.
FAQs
How to store any leftover crostini?
Ideally these crostini are eaten the same day prepared as the bread will get slightly soggy. However, if you have any leftovers, please store them in the fridge for not more than a day.
Crostini Wreath with Stracciatella Cheese and Marinated Tomatoes
Ingredients
- 16 pieces of a sliced baguette
- 100 g stracciatella cheese
- parmesan cheese
- fresh basil leaves
Marinated tomatoes
- 20 cherry tomatoes
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 small shallot finely diced
- 4 basil leaves finely chopped
- 1 garlic clove minced
- ½ teaspoon salt
- fresh ground pepper
Instructions
- Start by halving the cherry tomatoes and add the ingredients together in a bowl. Combine together and let sit in the fridge for at least 30 minutes.
- Preheat the oven to 230°C/450°F. Line a large baking tray with parchment paper and set aside. Lightly brush each side of the 16 pieces of sliced bread with olive oil, and place them on the lined baking tray.
- Bake the crostini for about 10 minutes (or less), until the crostini are nicely golden brown and have a crisp. Let them cool slightly before topping.
- Place the crostini in a circle shape to form the wreath.
- Add dollops of stracciatella cheese over each crostini and top with the marinated tomatoes.
- Grate the parmesan cheese all over and crush some fresh ground pepper. Add some basil leaves at the top centre to create a more visual wreath.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create! Don’t forget to subscribe to the mailing list down below so to receive the recipe updates straight to your mailbox!
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