These easy arugula feta crostini are the kind of fresh, beautiful appetizer that looks impressive on a party platter but takes hardly any effort to make. Crisp toasted baguette slices are topped with peppery arugula, creamy feta cheese, fresh lemon juice, garlic, and olive oil for a simple bite that is bright, savory, and full of flavor.
They are perfect for holiday entertaining, brunch, game day, wine nights, or anytime you need an easy appetizer that feels a little more special. Serve them alongside my Deviled Egg Crostini, Greek Spinach-Cheese Rolls, or more of my favorite easy appetizer recipes.
The best part? This arugula crostini recipe comes together in about 15 minutes with just a few simple ingredients.
Why You’ll Love These Arugula Feta Crostini
- Quick and easy appetizer ready in about 15 minutes
- Fresh, light, and packed with lemon garlic flavor
- Made with simple ingredients
- Easy to double or triple for a party
- Perfect for holidays, brunch, showers, and entertaining
- Vegetarian and easy to customize
What Is Crostini?
Crostini are thin slices of bread that are toasted until crisp, then topped with savory or sweet ingredients. They make the perfect handheld appetizer because they are simple to assemble, easy to serve, and endlessly customizable.
For this easy crostini recipe, toasted baguette slices are topped with a fresh arugula and feta salad. The warm crunchy bread paired with lemony greens and salty feta is simple but so delicious.
Ingredients You’ll Need
Baguette: Use a French baguette, Italian bread, or multigrain baguette. Slice it thinly enough to make each crostini easy to pick up and eat.
Arugula: Fresh arugula gives these crostini their peppery bite. Baby arugula is especially tender and works beautifully here.
Feta cheese: Crumbled feta adds a creamy, salty flavor that balances the bright lemon and arugula.
Fresh lemon juice: Fresh lemon juice makes the topping taste light and fresh.
Garlic: You only need a small amount of finely minced garlic for plenty of flavor.
Olive oil: A good extra-virgin olive oil ties everything together.
Kosher salt and black pepper: Season to taste.
How to Make Arugula and Feta Crostini
Toast the bread
Brush both sides of the baguette slices lightly with olive oil. Heat a grill pan, cast-iron skillet, or regular skillet over medium heat.
Toast the bread for 1 to 2 minutes per side, until golden brown and crisp. You can also bake the slices at 400°F for 6 to 8 minutes, flipping once halfway through.
Make the arugula feta topping
Add the arugula, crumbled feta, lemon juice, finely minced garlic, olive oil, kosher salt, and freshly cracked black pepper to a small bowl.
Gently toss until the arugula is lightly coated. I like to use clean hands here because it keeps the greens from getting bruised or weighed down.
Assemble and serve
Arrange the toasted baguette slices on a platter. Spoon the arugula feta mixture over each crostini just before serving.
Serve immediately while the bread is warm and crisp.
Tips for the Best Crostini
- Slice the bread about ½ inch thick so it stays sturdy under the topping.
- Toast the bread until it is truly crisp so it does not become soggy.
- Toss the arugula mixture shortly before serving so the greens stay fresh.
- Assemble the crostini right before guests arrive for the best texture.
- Use fresh lemon juice instead of bottled for the brightest flavor.
Make It Your Own
This feta crostini recipe is easy to customize with what you have on hand.
- Add halved cherry tomatoes for extra freshness and color.
- Drizzle with balsamic glaze for a sweet, tangy finish.
- Spread whipped goat cheese, ricotta, or cream cheese on the toast before adding the arugula.
- Add chopped walnuts, pecans, or pine nuts for a little crunch.
- Layer on thin slices of prosciutto for a heartier appetizer.
- Add a drizzle of honey for a sweet-and-salty flavor combination.
- Use baby spinach instead of arugula for a milder bite.
Can I Make Crostini Ahead of Time?
Yes. Toast the baguette slices up to one day ahead, let them cool completely, and store them in an airtight container at room temperature.
Wait to toss together the arugula and feta topping until shortly before serving. Assemble everything at the last minute so the bread stays crisp and the arugula stays fresh.
What to Serve with Arugula Feta Crostini
These fresh crostini are especially good on an appetizer platter with cheese, fruit, olives, crackers, and a few heartier bites. For a simple party spread, pair them with Mini Muffuletta Sliders, Herb Cheese Twists, and Baked Vidalia Onion Dip.
They also make a lovely addition to a brunch table with eggs, fruit, pastries, and a simple salad.
PrintArugula Feta Crostini with Lemon Garlic Dressing
Crisp toasted baguette slices topped with peppery arugula, creamy feta cheese, fresh lemon juice, garlic, and olive oil. These easy arugula feta crostini are ready in just 15 minutes and make a fresh, elegant appetizer for holidays, brunch, parties, and entertaining.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: toasting
- Cuisine: ITALIAN INSPIRED
- Diet: Vegetarian
Ingredients
- 6 thin slices baguette or multigrain baguette
- ½ cup fresh arugula
- 2 tablespoons crumbled feta cheese
- 1 tablespoon fresh lemon juice
- ½ garlic clove, very finely minced
- 1 tablespoon extra-virgin olive oil, divided
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Brush both sides of the baguette slices lightly with olive oil.
- Heat a grill pan, cast-iron skillet, or regular skillet over medium heat. Toast the bread for 1 to 2 minutes per side, until crisp and golden brown. Transfer to a plate or serving platter.
- In a small bowl, gently toss together the arugula, crumbled feta, lemon juice, minced garlic, remaining olive oil, kosher salt, and freshly cracked black pepper.
- Spoon the arugula feta mixture evenly over the toasted baguette slices.
- Serve immediately while the crostini are still crisp.
Notes
- For oven-toasted crostini, bake the oiled baguette slices at 400°F for 6 to 8 minutes, flipping once halfway through.
- Double or triple this recipe for a party platter.
- Toast the bread up to one day ahead and store it in an airtight container at room temperature. Make and add the arugula topping just before serving.
- For extra flavor, finish with a drizzle of balsamic glaze, honey, or a little fresh lemon zest.
- Goat cheese, ricotta, or shaved Parmesan can be used in place of feta.
Frequently Asked Questions
Can I use store-bought crostini?
Absolutely. Store-bought crostini makes this recipe even faster. Simply toss together the arugula feta topping and spoon it over the prepared toast.
Can I use another cheese besides feta?
Yes. Goat cheese, ricotta, shaved Parmesan, or even crumbled blue cheese would be delicious with the arugula and lemon.
How do I keep crostini from getting soggy?
Toast the bread until crisp, do not over-dress the arugula, and wait to assemble the crostini until right before serving.
Are arugula feta crostini vegetarian?
Yes, this appetizer is vegetarian as written.
Final Thoughts
These easy arugula feta crostini are proof that a simple appetizer can still feel beautiful and special. With crisp toasted bread, peppery greens, creamy feta, and a bright lemon garlic dressing, they are a fresh addition to any party, holiday table, or easy brunch spread.
