By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Italian crostini is the smaller, crisper cousin to French toast points. A thin slice of baguette or ciabatta, brushed with olive oil, baked until crisp and golden. With caviar, three classic combinations cover most occasions.
Key Takeaways
- Use day-old ciabatta or baguette, sliced thin (1cm)
- Brush with olive oil before baking, never frying
- Build to order, crostini soften under cream
- 3-4g of [Oscietra](https://beleaev.com/products/royal-oscietra-caviar-copy) per piece
- Three variations: classic, goat's cheese, smoked salmon
The Base Crostini
Makes 18 crostini base, serves 6
- 1 day-old ciabatta or baguette
- 4 tbsp good olive oil
- 1 garlic clove, halved
- Sea salt
Slice the bread on a slight diagonal into 1cm-thick pieces. Brush both sides with olive oil. Spread on a baking tray, bake at 200C for 8-10 minutes until deep golden and crisp. While still warm, rub each crostino lightly with the cut garlic clove. Cool to room temperature.
Variation 1: Classic Caviar Crostini
6 crostini
- 6 base crostini
- 30g cold unsalted butter, sliced thin
- 25-30g Royal Oscietra
- A few flakes of Maldon sea salt
Top each crostino with a thin slab of cold butter. Top with 4-5g of caviar. Add a flake of salt. The cleanest version.
Variation 2: Goat's Cheese and Caviar Crostini
6 crostini
- 6 base crostini
- 60g soft goat's cheese (Sainte-Maure or chèvre frais)
- 25g caviar
- 1 tsp finely chopped fresh thyme
- 1 tsp clear honey
Spread goat's cheese on each crostino. Drizzle with honey and scatter thyme. Top with 4g of caviar. The honey-and-cheese combination against caviar is exceptional.
Variation 3: Smoked Salmon and Caviar Crostini
6 crostini
- 6 base crostini
- 50g cold-smoked salmon
- 60g full-fat crème fraîche
- 25g caviar
- 1 tsp finely sliced chives
- 1 tsp fresh lemon zest
Spread crème fraîche on each crostino. Top with a folded ribbon of smoked salmon. Spoon 4g of caviar on top. Garnish with chives and lemon zest.
Tips for Getting It Right
Day-old bread crisps better. Fresh bread has too much moisture and goes chewy in the oven. 1-2 days old gives crisp clean texture.
Olive oil before baking, never after. Pre-brushing means the oil bakes into the bread. Post-drizzling makes the crostini greasy.
Light garlic rub. The cut garlic clove is rubbed lightly while bread is still warm. The aromatic compounds dissolve into the warm crust. Don't squeeze, just brush gently.
Don't overload. Each crostino should have a balanced topping that fits in 2 bites. Heavy toppings collapse the structure.
Variations and Pairings
Tasting platter: Serve all three variations alongside on a board. Each guest picks their preferences. Shows off the caviar's range.
Wine pairing: A Tuscan white (Vermentino, Vernaccia di San Gimignano), a chilled Chianti for the goat's cheese version, champagne throughout.
With Beluga: Replace Oscietra with Beluga XXL for the classic version only. Beluga's delicate flavour gets masked by goat's cheese and salmon.
For more canapé ideas, see our Russian caviar canapés and oscietra caviar canapé recipes.
Frequently Asked Questions
Crostini vs bruschetta?
Crostini are smaller (1cm thick), thinner, and baked. Bruschetta are larger (2cm thick), thicker, and grilled. Both Italian, both work for caviar, but crostini are the canapé format.
Can I make the crostini base in advance?
Yes. Bake up to 24 hours ahead and store in an airtight container. They retain crispness if kept dry.
What's the right crostini size?
Around 4-5cm long is a single-bite size. Larger (6-7cm) becomes a two-bite item which is fine for sit-down service but awkward for cocktail canapés.
Can I use a different bread?
Yes. Sourdough works beautifully if cut thin. Avoid soft white bread, the structure is wrong.
Further Reading
Caviar crostini in three varieties is one of those canapé selections that elevates a simple drinks party into something properly memorable. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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