This crunchy, sweet, and savory Sun-Dried Tomato and Mango Crostini is truly amazing! It’s full of flavor! Savor the first bite, and really taste all the flavors. So scrumptious!
The possibilities for the crostini toppings are endless, but the ingredients in this recipe work so great together – it’s one of my favorite toppings for crostini. The sun-dried tomatoes with basil and prosciutto and sweet mango, all drizzled with honey and balsamic vinegar and topped with a little feta cheese. Yum!
What is crostini?
Crostini (or singular “crostino”) is an Italian word for “little crusts” – made by slicing a baguette or a long artisan loaf, brushing them with olive oil, and toasting in the oven or in a grill. Traditionally, the little crusts are topped with an endless variety of savory/flavorful toppings and served as an appetizer during dinner parties.
- Baguette: Several day old baguette works great too. You may also use a long artisan loaf.
- Olive oil and Garlic: garlic adds extra flavor to the crostini – but, if you prefer, you can omit the garlic and brush the baguette slices with just the olive oil.
- Sun-dried tomatoes: purchase the ones in oil, so they are softened when you slice them. Drain the oil before dicing. You may also find diced sun-dried tomatoes in a small jar; this will save you a little time and effort.
- Prosciutto: adds more savory, “meaty”, flavor to the dish.
- Basil: so aromatic! And, it brings out the other flavors of the dish!
- Honey and Balsamic Vinegar Dressing: the perfect blend between sweet and savory
- Feta Cheese: crumbled feta cheese on top, for the grand finale!
How to prepare the Sun-dried Tomato and Mango Crostini:
For detailed directions, please scroll down to the recipe card.
- In a small bowl mix together the olive oil and crushed garlic and set aside.
- Cut the baguette diaganolly into approximately 1/4″ slices.
- Brush each baguette slice with the olive oil and garlic mixture, place the slices onto a parchment paper-lined baking sheet and bake in the oven, at 425°F for about 6-7 minutes.
- Meanwhile, dice the sun-dried tomatoes, mango, prosciutto and basil and transfer to a medium-size mixing bowl. Stir in the honey and balsamic vinegar.
- Take the crostini out of the oven when ready and allow to cool slightly (about 2 minutes). Scoop about 1 tablespoon of the salad mixture onto each crostini slice and sprinkle with some feta cheese.
Frequently Asked Questions:
For sure! Brush the slices with the olive oil and garlic mixture (as you would for baking in the oven) and grill directly on the grill grates, covered for about 2-3 minutes. You’ll get those pretty grill marks – that’s how you’ll know they’re ready.
You can toast the crostini up to four or five days ahead. Just make sure to keep them in an air-tight container, or in a resealable plastic bag, at room temperature. Add the salad topping before serving.
You’ll love these too:
- Shrimp Salad in Orange Peel
- Red Cabbage and Mango Slaw
- Mango Salsa
- Fig and Pear Prosciutto Wraps
- Pork and Dried Fruit Roll
- 3 tablespoons extra virgin olive oil
- 1 clove garlic, crushed
- 1 French baguette
- 1/2 ripe mango, diced
- 4 oz. (120 gm) sun-dried tomatoes in oil, drained and diced
- 10 fresh basil leaves
- 5 Prosciutto slices - about 2.5oz. or 70 gm.
- 1 teaspoon honey
- 1 teaspoon balsamic vinegar balsamic glaze
- 1/4 cup crumbled feta cheese - add more to taste
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Combine 3 tablespoons of extra virgin olive oil and 1 crushed garlic clove in a small mixing bowl, mix well, and set aside.
- Use a sharp knife to cut the baguette on a slight diagonal (about 1/2" thick). Brush each slice with the olive oil and garlic mixture.
- Place the baguette slices on the parchment paper-lined baking sheet and bake for 6-7 minutes.
- While the baguette is in the oven, chop 1/2 mango, 4 ounces of sun-dried tomatoes (drained from the oil), 10 fresh basil leaves, and 5 Prosciutto slices. Transfer the chopped ingredients into a medium-size mixing bowl. Drizzle with 1 teaspoon of honey and 1 teaspoon of balsamic vinegar. Mix well to combine.
- Take the crostini out of the oven and allow them to cool (about 5 minutes).
- Top each crostini with about 1 tablespoon of the mango, sun-dried tomato, basil, and prosciutto mixture. Top with crumbled feta.
Nutrition InformationYield 20 Serving Size 1
Amount Per Serving Calories 93Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 4mgSodium 212mgCarbohydrates 12gFiber 1gSugar 3gProtein 3g
Nutrition information isn’t always accurate.