This recipe needs few ingredients and little time, and it draws compliments out of proportion to both. Toasted baguette slices get a swipe of cream cheese, a tumble of fresh blueberries and raspberries, a drizzle of honey and a sprig of mint.
Crostini, Italian for "little toasts," are simply thin slices of bread toasted and topped. These come together in minutes and disappear just as fast. Serve them at a Fourth of July gathering, a summer brunch or any occasion that calls for something that looks beautiful on a board without hours in the kitchen.
Ingredients
- 1 baguette, sliced on the diagonal into 1/2-inch rounds
- 8 ounces cream cheese, softened
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2–3 tablespoons honey
- Fresh mint leaves for garnish
Any blue or red fruit works in place of the berries: blackberries, cherries and so on.
Step one: toast the baguette
Arrange the slices in a single layer on a baking sheet. Toast in a 375-degree F oven for eight to 10 minutes, flipping once halfway through, until the edges are golden and the centers are firm. Remove and let cool.
Step two: spread the cream cheese
With a butter knife or small spatula, spread a generous layer of softened cream cheese on each toasted slice.
Step three: add the berries
Top each crostini with a mix of blueberries and raspberries. Keep them separated by variety for a graphic look, or mix them for something more relaxed and abundant. Either way, pile them on. This is a good step for children to help with.
Step four: drizzle with honey
With a honey wand or a spoon, drizzle honey lightly over each crostini. A little goes a long way; add just enough for a slight shimmer and a touch of sweetness.
Step five: garnish and serve
Tuck a small mint leaf alongside each crostini for color and freshness. Arrange on a platter and serve. They are best while the bread is still slightly warm, but they hold up fine at room temperature too.
This story appears in the July 2026 issue of Stroll Quail Hollow.