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! It's perfect for a light appetizer or as part of a party spread.
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.
Though the possibilities for the crostini toppings are endless, the ingredients in this recipe work so great together - it's one of my favorite toppings for crostini. The sun-dried tomatoes with basil, prosciutto, and sweet mango, all drizzled with honey and balsamic vinegar and topped with a little feta cheese. Yum!
- 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: Like in this Tuna with Sundried Tomatoes and Figs recipe, 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!
See the recipe card at the bottom of this post for ingredient quantities
Substitutions and variations
- Baguette: You may also use a long artisan loaf or French bread.
- Prosciutto: cooked bacon will also work great. You can also use bacon crumbles.
- Basil: you can also use fresh mint, cilantro, or flat-leaf parsley. Flat-leaf parsley has a milder flavor compared to basil but can still provide a fresh and herby taste. It's a good option if you want a more neutral herb.
- Feta Cheese: Goat cheese has a tangy flavor and a crumbly texture similar to feta. It's a popular substitute and works well in salads, pasta dishes, and on top of crostinis.
- Creative Garnishes: Consider adding a creative garnish, such as microgreens, which we also use in this Caprese Salad With Microgreens, or edible flowers, for an extra visual appeal.
- Use cream cheese: You can add a thin layer of herbed cream cheese as a base. Or, Mix fresh herbs (such as chives, parsley, or dill) into ricotta cheese to create a flavorful herbed ricotta spread. Use this as a base for the crostini.
- Add Smoked Salmon: For a more decadent version, add cut-up pieces of smoked salmon on top of the mango mixture. The smokiness pairs well with the sweetness of the mango.
STEP 1: In a small bowl mix together the olive oil and crushed garlic and set aside. Cut the baguette diagonally into approximately 1/4" slices.
STEP 2: 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 375°F for about 5 minutes.
STEP 3: Meanwhile, dice the sun-dried tomatoes, mango (see our cutting mango guide), prosciutto, and basil and transfer to a medium-sized mixing bowl. Stir in the honey and balsamic vinegar.
STEP 4: 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.
Crostinis are best enjoyed fresh, but if you have leftovers, store the components separately. Keep the toasted crostinis in an airtight container to maintain their crispness. Store the mango, prosciutto, basil, and sundried tomato mixture in the fridge. Assemble leftovers just before serving to prevent sogginess.
Yes, you can make a vegan version by omitting the prosciutto and feta. Consider using a plant-based feta substitute or make a tofu feta by marinating cubed firm tofu in olive oil, lemon juice, and herbs.
Serve the crostini as soon as possible after assembly to prevent the mango salad juices from causing the crostini to become soggy.
It's great served as an appetizer along with a savory salad, such as this Chicken Salad with Apples and Cranberries recipe or this Olivier Salad with Cucumbers. A fancy, but simple, salmon dish like this Baked Seafood-Stuffed Salmon will also impress your guests. Or, these Slow Cooker Sweet Duck Legs served as a main dish to the crostini appetizer, are amazingly tender! As a side dish, serve these Easy 3-ingredient Baked Potato Wedges or the sweet, savory Healthy Turmeric Oven Roasted Vegetables.
You'll love these too
If you tried this Sun-Dried Tomato and Mango Crostini recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Sun-Dried Tomato and Mango Crostini
- 3 tablespoons extra virgin olive oil
- 1 clove garlic crushed
- 1 French baguette
- 1 mango diced
- 4 oz. sun-dried tomatoes in oil, drained and diced
- 10 fresh basil leaves
- 5 Prosciutto slices
- 1 teaspoon honey
- 1 teaspoon balsamic vinegar
- 1/4 cup feta cheese crumbled
- Preheat oven to 375°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 1/4" thick but no thicker than 1/2"). Brush each slice with the olive oil and garlic mixture.
- Place the baguette slices on the parchment paper-lined baking sheet and bake for about 5 minutes. For more crispy crostini, bake up to 7 minutes.
- While the baguette is in the oven, chop 1 ripe 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 and prosciutto mixture. Top with crumbled feta.
- Choose a ripe mango with a sweet aroma. The mango should yield slightly to gentle pressure when squeezed. An overly ripe mango can be too mushy.
- Aim for uniform sizing when slicing the baguette or French bread to ensure even toasting.
- Serve the crostini as soon as possible after assembly to maintain the freshness of the ingredients and the crunch of the bread.
- Serve the crostini at room temperature to allow the flavors to meld. Cold ingredients straight from the fridge may dull the overall taste.