Sourdough Crostini Recipe

Slice and prepare

Preheat oven to 400°F (200°C). Slice the sourdough into 1/3–1/2-inch (8–12 mm) slices. Arrange slices on a baking sheet in a single layer.

Oil and season

Brush or lightly brush both sides of each slice with 3 tbs extra-virgin olive oil. Sprinkle the tops with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper.

Toast

Bake in the preheated oven until golden and crisp, about 8–12 minutes, flipping once halfway through (6–7 minutes per side depending on oven and slice thickness). Remove and let cool slightly on a rack so they remain crisp.

Blend chèvre

In a medium bowl or small food processor, combine 8 oz fresh chèvre, 2 tbs milk or cream, 1 tsp lemon zest, 1/2 tsp lemon juice, 1 tsp honey, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Pulse or whisk until smooth and spreadable. Taste and adjust seasoning or cream to reach a soft, easily spreadable consistency.

Transfer

Spoon the chèvre into a piping bag or keep in a bowl for spreading. If piping bag is used, fit with a wide round tip or cut the end for a simple nozzle.

Prepare vegetables

Wash all vegetables. Halve the cherry tomatoes, thinly slice radishes, thinly slice and halve cucumber rounds, and either roast asparagus tips (toss with a little olive oil, salt, and roast at 425°F/220°C for 6–8 minutes until just tender) or shave raw asparagus with a vegetable peeler for a crisp bite. Pat vegetables dry to avoid soggy crostini.

Assemble toppings

Combine the cherry tomatoes, cucumber, radishes, asparagus, microgreens or baby arugula, and chiffonaded basil in a mixing bowl. Toss gently with a pinch of flaky salt and a light drizzle (about 1 tsp) of olive oil to bring flavors together. Keep the mixture lightly dressed so it doesn't make the crostini soggy.

Spread chèvre

Spread or pipe about 1 heaping tablespoon (roughly 15–20 g) of the chèvre mixture onto each toasted sourdough slice, covering most of the surface but leaving a small edge.

Top with vegetables

Mound a small spoonful of the dressed seasonal vegetable mixture atop the chèvre on each crostini. For visual variety, alternate combinations (e.g., tomato + basil, cucumber + radish + microgreen, shaved asparagus + lemon zest).

Garnish

Finish each crostini with a very light drizzle (about 1/4 tsp) of extra-virgin olive oil and optionally 1/8–1/4 tsp white or aged balsamic. Sprinkle a few flakes of flaky sea salt and a crack of black pepper over the crostini. If desired, top a few with an extra microgreen or small basil leaf for presentation.

Serve

Arrange crostini on a platter and serve immediately so the toast remains crisp. Leftover chèvre can be refrigerated up to 3 days; avoid pre-topping to keep crostini crisp.