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This post is in partnership with Les Trois Petits Cochons (Three Little Pigs).  All views are my own. It's party time! It's hot, it's muggy, it's (mostly) sunny... and it's definitely summer. That is totally

Total time

20 minutes




  • 1 large baguette, sliced ½-inch thick
  • 1 tbsp olive oil ((divided))
  • coarse salt
  • ricotta + smoked duck slices + diced apples + chopped walnuts + baby arugula
  • mascarpone + prosciutto + diced cantaloupe + fresh basil + pine nuts
  • goat cheese + chorizo + mini baby sweet peppers or roasted red peppers + fresh oregano
  • freshly ground black pepper and crushed red pepper flakes (for garnish)
  • cheese (fresh mozzarella, brie, Parmesan, fontina, asiago, provolone)
  • cured meats (prosciutto, salami, sausages, pate)
  • pickled vegetables (cucumbers, pearl onions, artichokes, olives, asparagus)
  • bread (crostinis, canape toasts, breadsticks)
  • fresh fruit (cherries, berries, melons)
  • dips/spreads (Dijon mustard, pesto, goat cheese, mascarpone, cream cheese, ricotta, hummus)
  • nuts (walnuts, almonds, pine nuts, cashews)


  1. To make crostinis: Preheat oven to 350 degrees. Place baguette slices on a large baking sheet. Drizzle with olive oil and sprinkle with coarse salt. Bake 7-8 minutes, until just crisp. Allow to cool. To build crostinis with toppings: Spread cheese on each crostini. Layer with desired toppings and sprinkle with freshly cracked black pepper and crushed red pepper flakes. Serve. To build charcuterie board: Create heaps of desired charcuterie board essentials on a large platter, including assembled crostinis. Be sure to have a mix of cheese, meats, pickled vegetables, breads, fruit, dips/spreads and nuts.
  2. View the recipe instructions at The Gourmet RD

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