Crazy about carpaccio as a dish, but do you prefer bite-size appetizers? Then these carpaccio crostini are exactly what you’re looking for. A crispy little toast topped with your favorite classic appetizer.
These beef carpaccio crostinis are quick to make, look impressive, and are packed with classic Italian flavors.
The crispy crostini pair perfectly with tender carpaccio, creamy pesto, and nutty Parmesan, making them an ideal appetizer for parties or casual get-togethers.
Simple ingredients, minimal prep, and guaranteed to disappear fast.
You need just a few simple ingredients to make these beef carpaccio crostini but there are a couple of variations you can use.
The base for this delicious party snack is my crostini recipe. You can buy ready-made crostini at some supermarkets or specialty food stores, but they’re very easy to make yourself with just a bit of time and effort.
These crostini are topped with the main ingredients of a traditional Italian beef carpaccio: thin slices of beef, pesto, pine nuts, Parmesan cheese, and arugula. That’s all there is to it and they’re guaranteed to be a hit!
Crostini are Italian toasted bread slices made from thinly sliced baguette or French bread. Brushed with a little olive oil, they turn into wonderfully crispy toasts in the oven.
Topped with all kinds of savory ingredients, they’re served as a small bite for lunch or drinks. You might be reminded of bruschetta, which is made with thicker slices of rustic bread. They also make a delicious appetizer.
BAKING TIP: Brush the sliced bread with a bit of extra virgin olive oil so it bakes up nice and crispy in the oven. I like using a silicone pastry brush, it’s easy to clean and dishwasher-safe.
Once the crostini are topped, they should be served immediately. If they sit too long, the crostini will soften and won’t taste nearly as good. So don’t top too many at once.
You’ll want to be sure they’re all eaten right away. And once your guests have tasted these carpaccio crostini, I can’t imagine there will be any left over. 😉
You can prep and store the individual components ahead of time. Store the baked crostini for up to one week in an airtight container, kept at room temperature.
Homemade pesto will keep for about a week in the refrigerator. For the other toppings, follow the storage instructions on the packaging.
Freezing these carpaccio crostini is not recommended.
I love the flavors of Italy and these recipes are just a small example of what you can do with it.
Absolutely, but keep in mind that basil flavor is already present in the pesto. You can supplement or replace the arugula with finely chopped fresh basil if you like.
That should work just fine. I’ve made beet carpaccio before. It tastes very different, but it’s delicious. You can use a beet carpaccio recipe as the base topping for the crostini.
You can prep all components ahead of time and store them separately (see the detailed storage tips above). Only assemble the crostini with the carpaccio toppings right before serving.
Truffle tapenade or truffle mayonnaise are delicious alternatives to pesto in this recipe.
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Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
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