Balsamic Zucchini & Pepper Crostini
This Balsamic Zucchini and Pepper Crostini is one of my favorite appetizers to make for a crowd. The veggies are sautéed until tender and tossed in a rich balsamic sauce which perfectly complements the creamy cheese and toasted slices of baguette. This is the perfect appetizer to make in advance and assemble before serving. 
You are going to love the combination of flavors in this delicious Balsamic Zucchini and Pepper Crostini. This is one of my favorite appetizers to make during the holiday season that people always go crazy for. The tender roasted zucchini and peppers are coated in a tart balsamic and dijon sauce which contrasts wonderfully with the creamy cheese and crusty bread. This great appetizer is salty, sweet, full of umami flavors, crunchy, filling, and nutritious. I originally created this recipe as a way to use up leftover roasted vegetables I had in the fridge, so feel free to swap the fresh bell pepper and zucchini for roasted or grilled leftover zucchini and bell peppers if you happen to have some on hand. I guarantee that you will love this simple recipe with its amazing flavors, and it will quickly become one of your favorite appetizers to serve a crowd.
Why You Will Love This Balsamic Zucchini and Pepper Crostini Appetizer
- This quick and easy appetizer can be ready in 30 minutes or less.
- This isn’t your average crostini recipe, people always go crazy for the surprisingly unique tart and creamy flavor combination.
- Whether it is the holiday season, a dinner party during the summer months, or a cocktail party, this decadent crostini is the perfect appetizer to serve a crowd
- The simple ingredients for these crispy little toasts can be found at any local grocery store
- With this finger food, versatility is your friend. Use other vegetables such as eggplant, fennel or onions, or swap the creamy Boursin for a dairy-free Boursin.
- It is meal-prep friendly because you can pre-roast the veggies and assemble them when ready to serve.
Ingredients You Will Need for This Balsamic Zucchini and Pepper Crostini
- Olive oil: A classic Italian oil to use for this easy recipe. I recommend a high quality extra-virgin olive oil.
- Zucchini: I recommend using one large or two small zucchini for this recipe. You can also swap the zucchini for an eggplant.
- Bell peppers: I love using red bell peppers for this recipe not only for the flavor, but for the color. You could also use orange or yellow bell peppers if you prefer, or use a variety.
- Salt and Black Pepper: A simple combination of sea salt and black pepper is all you need. You could also use white pepper.
- Fresh garlic: Be sure to mince your garlic finely either with a knife of a garlic press. You could use minced garlic in a pinch if you don’t have fresh.
- Dijon mustard: I love to use organic traditional Dijon mustard for this recipe, but you can definitely use your favorite Dijon.
- Balsamic vinegar: Be sure to check the label when buying Balsamic. There are often added ingredients like sugar in many brands.
- Honey: The perfect sweet balance to this recipe is the honey. You could also use maple syrup if you prefer.
- Baguette: A long and slender French baguette is the best option for this recipe, but you can get creative with an Italian loaf and cut it into smaller pieces. And gluten-free people rejoice!! If you are blessed to be near Trader Joe’s, they now have a gluten-free baguette.
- Creamy Cheese: To save time I like using Boursin cheese (either the black pepper or herb flavor) or you could try their dairy free version if you want to make this recipe dairy free. If you do not have access to boursin you could make a simple soft cheese spread by adding creamy goat cheese to a food processor along with black pepper and fresh herbs such as thyme, rosemary or basil.
- Basil leaves: Fresh basil leaves or your favorite herbs make the perfect garnish.
How To Make This Balsamic Zucchini and Pepper Crostini
- Preheat the oven to 400 degrees F. Cut the zucchini into thin strips approximately 1 1/2 inches long x ¼ inches thick, and the bell peppers into very thin strips.
- Heat the olive oil in a large skillet on high heat. Add the pepper strips and cook for 3 minutes before adding the zucchini strips. Sprinkle with salt and pepper and leave to cook for an additional 4-5 minutes, stirring regularly to ensure that they do not burn. Add the minced garlic, dijon mustard, balsamic vinegar, and honey to the pan and stir until the vegetables are well coated. Leave to cook until all the liquid evaporates and the veggies are soft and well coated in the sauce.
- Cut the fresh bread into thin slices with a bread knife or a serrated knife. Spread a thick layer of boursin cheese on each slice of bread. Place the thin slices of bread in a single layer on a large baking sheet, lined with parchment paper for easy clean-up, and transfer to the oven for 8-10 minutes for an ideal texture of a well-toasted crostini.
- Once the cheese on the baguette is soft, remove the crusty bread from the oven. Top each slice with a spoonful of the pepper and zucchini mixture. Garnish with a basil leaf.
You can find detailed step by step instructions in the recipe card below
What Type Of Cheese To Use For This Crostini
I recommend using a creamy soft cheese such as Boursin which you can find in most grocery stores. Boursin was developed to be similar to fromage frais, a traditional French cheese party dish. It is soft, creamy, and crumbly, similar to cream cheese. Boursin is made of cultured milk and cream and comes in different flavors, but I love to use the black pepper Boursin for this recipe to give it a kick. It is often used as a spread for crackers or toast and even as a dip for veggies. It can easily be swapped out for cream cheese or goat cheese in this recipe if you prefer.
Can I Make This Crostini Recipe Dairy Free?
Absolutely! You can either buy dairy free boursin cheese which is available in my grocery stores, or alternatively make a creamy spread with ground cashews, garlic and herbs. I recommend following the recipe for my goat cheese to get the perfect consistency (the recipe is vegan too!)
How Can I Modify This Zucchini and Pepper Crostini Recipe?
- Feel free to add thin strips of eggplant or thinly sliced onion (either yellow or red onion work) to the vegetable mixture
- Use grilled vegetables: I originally created this recipe as a way to use up leftover grilled vegetables. Thinly slice the grilled or roasted zucchini and peppers and place them in the pan with the balsamic/dijon mixture. Cook until soft and then spoon over the crostini
- Use goat cheese or cream cheese as your cheese spread or use a dairy-free spread (boursin has a great one)
What Is Crostini?
Crostini is the perfect Italian appetizer. It consists of little Italian toasts that are the perfect base for a variety of toppings including various cheeses, meats, vegetables, and sauces. Crostini is typically made from crusty white bread, like a simple baguette or a simple Italian loaf, and then sliced thinly and toasted until golden and crispy.
Crostini vs Bruschetta
Both crostini and bruschetta are italian words for bread slices. Crostini is generally sliced very thinly and toasted until golden brown and then served with various toppings, while classic bruschetta is usually served with thick slices of bread and drizzled with olive oil before it’s toasted. The classic tomato bruschetta is associated with diced fresh tomatoes mixed with olive oil, garlic, and basil. They can be used interchangeably as a general rule.
Can I Make This Crostini Recipe In Advance?
You can! I like to cook the pepper and zucchini mixture up to 3 days in advance and store it in an airtight container. Ten minutes before its time to serve, cut the fresh baguette into slices, top with the creamy cheese and bake in the oven. Microwave the roasted veggie mixture (or you can add it to a pan to quickly warm up) and then add a spoonful onto the of each slice of crostini.
What About Leftovers?
If you do happen to have leftovers of this crostini recipe, store them in an airtight container. I recommend eating within a couple of days for the best texture and flavor. I like to eat them at room temperature but you can reheat them in the oven or quickly in the microwave.
Here are a few more appetizers that you might enjoy:
- Spicy Feta Dip
- Smoked Salmon & Cream Cheese Board
- Whipped Cheese with Blistered Tomatoes
- Goat Cheese, Pesto & Sundried Tomato Tower
If you make this Crostini Recipe let me know in the comment section below, I would love to hear what you think, or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Balsamic Zucchini & Pepper Crostini
Ingredients
- 1 tbsp olive oil
- 1 large zucchini or 2 small
- 2 red bell peppers
- ½ tsp salt
- ½ tsp pepper
- 2 cloves garlic minced
- 1 tbsp dijon mustard
- ⅓ cup balsamic vinegar
- 1 tbsp honey
- 1 baguette (or GF Baguette)
- 1 Garlic & Herb Boursin cheese Or Dairy Free Boursin
- Basil leaves for garnish
Instructions
- Preheat the oven to 400 degrees fahrenheit
- Cut the zucchini into thin strips approximately 1 1/2 inches long x ¼ inch thick. Cut the bell peppers into very thin strips.
- Heat the olive oil in a large skillet on high heat. Add in the pepper strips and cook for 3 minutes before adding in the zucchini strips. Sprinkle with salt and pepper and leave to cook for an additional 4-5 minutes stirring regularly to ensure that they do not burn. The vegetables should be tender and browned in places.
- Add the minced garlic, dijon mustard, balsamic vinegar and honey to the pan and stir so the vegetables are all well coated. Leave to cook until all of the liquid has evaporated and the veggies are soft and well coated in the sauce.
- Cut the baguette into slices. Spread a thick layer of boursin cheese on each slice of bread. Place the slices on a sheet pan and transfer to the oven for 10 minutes.
- Once the cheese on the baguette is soft remove from the oven, and top each slice with a spoonful of the pepper and zucchini mixture. Garnish with a basil leaf.
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