Pesto Crostini with Parmesan & Soppressata

Say hello to my new favorite 5-ingredient app. This pesto crostini is layered with peppery soppressata, sharp parmesan, and a drizzle of balsamic glaze. And it comes together in less than 15 minutes for a simple, flavorful party appetizer!

Last year, I had big dreams of a big garden. I planted all kinds of tomatoes and basil and strawberries and cucumbers. And then the garden just kinda…slowly died? Like, I don’t know, friends. I watered it! I weeded it! And I gave it tender loving care. But nothing. All we got was a few little cherry tomatoes out of the whole thing.

So this year, I’m going to lower my own expectations and simplify things tremendously. I just want to keep one single basil plant alive. Because, ok I may not have a green thumb. But I do have an excellent lemon pesto recipe.

If you’ve been here for a while, you know that I am a pesto fiend. I’ve been making the same recipe ever since I was in culinary school and it never gets old. This pesto is amazing in crudités cups, stuffed in garlic bread, and drizzled over fried burrata. And now, we’re giving it the crostini treatment.

We love a 5-ingredient app

One of my favorite sandwich combos of all time is some kind of salami, mozzarella, pesto, and balsamic glaze on a thick slab of focaccia. So when I went to a party recently, I decided to recreate my fave sandwich into a little bite sized package. I used soppressata because I love the combo of red wine and chilis. And I swapped the mozz for a little wedge of sharp parmesan. They are so good!

• This appetizer has just 5 basic grocery store ingredients.
• You can use store-bought or homemade pesto & balsamic glaze.
• These crostini are herby, salty, spicy, and a little sweet.
• Everyone loves them, ok? They are a hit at every party & holiday.

Things you need

• Crostini – I like classic homemade crostini but garlic would be delicious too!
• Pesto – my homemade pesto recipe has the classic ingredients – pine nuts, fresh basil, garlic, parmesan, olive oil, Morton’s Kosher salt, black pepper, plus a little lemon. Feel free to leave the lemon zest out though if you prefer.
• Soppressata – this is a type of pork salami flavored with red wine, chilis, garlic, and black pepper. But the recipe can change depending on what region of Italy that it comes from. I like to get it fresh-sliced from the deli when I can find it. If you can’t get soppressata, use any salami you like!
• Balsamic glaze – for a hint of acidity and fruitiness, I like to drizzle the crostini with balsamic glaze. If you want to make your own, you just need balsamic vinegar and brown sugar.
• Parmesan – make sure you’re using freshly-sliced parmesan for the best flavor and texture!

Store-bought alternatives

If I have the time and ingredients, I like to make my own pesto, balsamic glaze, and toasts. But, sometimes we just need something quick and easy which is also valid! Feel free to use store-bought balsamic glaze which you can find in the vinegar aisle.

And if you want to use store-bought pesto, make sure to pick something good! It should be nice and thick or the oil will seep through the toasts. I’ve tested this recipe with a few brands, but the stuff from the refrigerator aisle works best. My go-tos are Pasta Prima or Kirkland.

Make the crostini

I usually fold the soppressata in quarters to help it fit on the crostini. But if you want less meat, feel free to cut the soppressata slices in half instead.

Other toppings to try

What I really love about this recipe is that you can use whatever ingredients you already have at home. Here’s a few things I’ve tried and loved!

• Mozzarella – swap the parmesan with thin slices of mozzarella for a creamier, milder flavor. Goat cheese or burrata would also be amazing!
• Prosciutto – these toasts are also amazing with thin rolls of prosciutto.
• Tomatoes – for a vegetarian version, replace the salami with roasted cherry tomatoes or cherry tomato bruschetta.
• Peaches – this would also be so good with sliced peaches instead of salami!
• Nuts – sprinkle the crostini with toasted walnuts or pine nuts for a little crunch.

Make ahead tips

You don’t want to make these crostini too early or they will get soggy. But you can make them about 3-4 hours in advance without it affecting the texture! You can also prep the balsamic glaze, pesto, and toasts the night before.

I don’t recommend storing leftover crostini. The pesto will make the toasts soft but not in a good way.

Serving ideas & wine pairings

These crostini are lovely for happy hour at home, parties, and casual get togethers. I like making them with other finger foods like spinach and ricotta puff pastry pinwheels, marinated mozzarella balls, spicy deviled eggs, or ham and cheese puff pastry bites.

Oh, and don’t forget the wine! These crostini are lovely with a nice Prosecco or Chianti.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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