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Breakfast crostini’s can be made with classic breakfast foods including eggs, avocado and bacon.
Not only that, you can make breakfast crostini’s with apples and cheddar cheese, smoked salmon with herbed cream cheese, and lemon with ricotta cheese.
Create your own breakfast crostini’s right at home with these inspirational recipe ideas!
Watermelon is made into balls using a melon baller. Onto each skewer, a piece of watermelon, and a piece of fresh mozzarella is alternated until the entire skewer is full.
Fresh lime juice is mixed with lime zest, salt, and honey for the coating on the skewers.
Drizzle the sauce on top of the skewers, and serve immediately.
Slices of mozzarella cheese and sundried tomatoes are arranged over the flatbread and then it’s baked in the oven.
After the flatbread comes out of the oven, more fresh pesto is spooned onto the flatbread. This gives the flatbread more of a burst of pesto flavor for this savory appetizer.
In between the layers of peaches is a slice of mozzarella.
On the top layer of peach, add a single leaf of basil and a drizzle of balsamic vinegar.
Place a toothpick through the sandwich so it can easily be eaten without it falling apart.
Pepperoni Caprese Bites
Pepperoni caprese bites are an eye catching appetizer assembled on a toothpick, with a basil vinaigrette dressing.
To assemble the pepperoni appetizer, place a fresh piece of mozzarella, then a folded piece of pepperoni, a fresh basil leaf, and a cherry tomato on a toothpick.
Drizzle basil vinaigrette dressing on top and serve immediately.
Peach Flatbread
Flatbread is a delicious crispy, warm peach appetizer. Flatbread can be cut into small pieces so it’s easily eaten.
Peach flatbread is made by simply brushing olive oil on the edges of the flatbread dough.
Add pizza sauce on the dough, and arrange fresh mozzarella on top of the pizza sauce.
Place folded pieces of prosciutto all over the flatbread. Slice peaches and dry off excess water. You don’t want too much leaking into your flatbread or it won’t crisp up.
Bake the flatbread, and add fresh leaves of basil once it comes out of the oven, along with a drizzle of balsamic vinegar.
Caprese Pesto Crostini
Caprese pesto crostini’s are made by marinating cherry tomatoes and fresh mozzarella with dried basil leaves and olive oil.
Once you’ve made your crostini’s and they have cooled, fresh pesto is spread on the crostini.
Mozzarella slices and cherry tomatoes are placed on top of the layer of pesto.
Finally, the pesto appetizer is topped with freshly chopped basil leaves, parmesan cheese, and balsamic vinegar.
Make your own crostini’s by slicing a baguette, brushing olive oil on to one side of the bread, and then broiling it in the oven for 2 minutes until it’s toasted.
Assemble the bruschetta by putting one slice of tomato, and one slice of mozzarella onto the crostini’s. Add a couple basil leaves to the bruschetta, and then broil in the oven until the cheese has started to melt.
Drizzle balsamic reduction over the bruschetta and enjoy!
The mint and watermelon mixed together with the tart feta cheese makes these watermelon skewers irresistible!
To make this simple watermelon appetizer, cut watermelon and feta into similar sized cubes or rectangles.
Stack them on top of one another, and then add a large mint leaf on top.
Place a toothpick through the stack, and garnish with a bit of pepper.
You can drizzle balsamic vinegar on top if desired.
Watermelon Cups
Watermelon cups are circular appetizers filled with cucumbers and feta.
The cup portion of the watermelon is made by using a circular cookie cutter (I used a scone cutter since it has a handle on top – made it much easier!).
Cut the watermelon with the circular cookie cutter until you’ve made enough for your appetizer.
Next up, a melon baller is used to scoop the inside of the circle. A melon baller makes the inside a perfect circle, but if you don’t have one you can always use a spoon!
The watermelon cut from the center is diced into small pieces and placed in a bowl.
Cucumber cut into a similar sizing as the watermelon pieces and added to the bowl with the watermelon. Feta cheese is crumbed into the bowl to make the base of the filling.
A little red wine vinegar, olive oil, and salt and pepper seasons the cucumber and watermelon. Mix them together and then spoon the filling back into the watermelon cups.
Top with a little more crumbled feta and it’s all finished.
Watermelon cups are the perfect addition to a summer BBQ.
Watermelon Salsa
Watermelon salsa is a refreshing fruit based salsa you can serve with your favorite tortilla chips.
Watermelon salsa is made by adding together chopped up watermelon, mango, pineapple, jalapeno, red onions, and red pepper in a large bowl.
To spice the salsa, fresh cilantro leaves are added, along with lime juice, olive oil, paprika, cumin, and salt.
Watermelon salsa is best if served the day it’s made.
Use a slotted spoon to remove the salsa and place it into a fresh bowl for serving.
Watermelon Brie Bites
Watermelon brie bites are a creamy, and refreshing appetizer you can serve on a hot summer’s day as a delicious appetizer.
Balsamic vinegar is cooked together with sugar to make a sugary syrup consistency that you’ll use to drizzle on top of the appetizer. Another option would be to use balsamic reduction.
Assemble the appetizer by placing a rectangular piece of watermelon on the bottom, and then adding a piece of arugula, and a slice of brie cheese on top.
Place a toothpick through the stack, and drizzle with balsamic to garnish.
Watermelon is made into balls using a melon baller. Onto each skewer, a piece of watermelon, and a piece of fresh mozzarella is alternated until the entire skewer is full.
Fresh lime juice is mixed with lime zest, salt, and honey for the coating on the skewers.
Drizzle the sauce on top of the skewers, and serve immediately.
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Alfredo sauce is a velvety, buttery sauce for pasta that you can even dip garlic bread in.
Alfredo sauce is made of a combination of using heavy cream and Parmesan cheese which gives it a rich flavor.
You can add roasted red peppers, habanero peppers, pumpkin puree, sundried tomatoes, pesto or mushrooms to add a little spice to alfredo sauce.
Try making one of these delicious, appetizing alfredo sauces for your next fettucine pasta dinner party.
Spicy
Spicy alfredo sauce has a red pepper base, and it uses a habanero pepper to add a ton of spice to alfredo sauce.
In a food processor, red pepper, fresh tomato, an onion, and a habanero is blended together until they are quite fine pieces. This creates the base flavoring for your alfredo sauce.
Diced onions and minced garlic are cooked in a saucepan to begin making the alfredo sauce.
The pepper blended added to the onions along with heavy cream to create the spicy alfredo sauce.
Thicken the spicy alfredo by adding freshly grated Parmesan cheese.
Sage leaves are infused into melted butter in a saucepan over medium heat. A little bit of minced garlic creates a buttery, herb flavor as the base of the alfredo sauce.
Heavy cream, pumpkin puree, and nutmeg are added to the saucepan for the rich flavoring of alfredo.
Parmesan and Romano cheese are added at the end to thicken the fall flavored alfredo sauce.
Pesto alfredo sauce is made by first making a roux with butter and flour.
Heavy cream and milk are added to make the base of the sauce.
Parmesan cheese and pesto are added at the end to enhance the flavoring of the alfredo sauce, making it taste creamy with a hint of herb taste.
Zucchini
Zucchini alfredo sauce is made by cooking diced zucchini with onions, garlic, and red pepper flakes.
Once zucchini is cooked through, it’s blended in a food processor with heavy cream. The zucchini releases it’s earthy flavor, and then it’s returned to the saucepan to thicken with Parmesan cheese.
A splash of lemon juice is added at the end to finish off the alfredo sauce.
Mushroom alfredo sauce is made by sautéing mushrooms with olive oil until they tender. The mushrooms are set aside until they are added back in at the end.
To make the alfredo sauce, butter and flour are mixed together in a saucepan to make a roux.
Chicken broth, heavy cream, Parmesan cheese, and garlic powder are added to the roux to make the creamy sauce.
Add the mushrooms into the alfredo sauce, and a little spinach if desired.
Spinach adds a pop of color to this rich and creamy alfredo sauce.
Spinach
Spinach alfredo sauce is an earthy flavored alfredo sauce that uses cream cheese instead of heavy cream.
Spinach alfredo sauce is made by cooking butter and minced garlic together to release the aromas of the garlic as the base of the alfredo sauce.
Milk, cream cheese, and Parmesan cheese are added to the buttery garlic base to make the creamy alfredo sauce.
Spinach alfredo sauce is seasoned with fresh ground black pepper adding a depth of flavor.
Once the sauce has thickened up, fresh spinach leaves are added to the sauce and left to wilt and release their flavors into the sauce.
Roasted red pepper alfredo sauce is made with a base of olive oil, minced garlic and onions together in a frying pan on medium heat.
Heavy cream, Parmesan, and goat cheese are added to the frying pan to create this creamy alfredo sauce.
At the end of the sauce thickening, add roasted red pepper, and blend until it’s a smooth, rich alfredo sauce.
Garnish with grated Parmesan cheese.
Cajun
Cajun alfredo sauce is a spicy alfredo sauce you can make and add your favorite Italian sausage, chicken, or shrimp to it for flavorful pasta dinner.
Cajun alfredo sauce is made by creating your own Cajun seasoning, including smoked madrona salt, pink Himalayan salt, Italian seasoning, garlic, and cayenne.
Cajun alfredo sauce has a base of butter and whipping cream that is simmered in a saucepan over medium heat.
The freshly made Cajun seasoning is added to infuse the spicy flavoring into the alfredo sauce.
Parmesan cheese is added to thicken up the sauce, and then it’s ready to serve this rich, spicy alfredo sauce.
Vanilla beans are cut in half, and vanilla beans are scraped from the pod into milk to let them infuse their flavor.
The pod itself is placed in with the milk over the stovetop to immerse the vanilla flavoring into the custard.
Once the milk has almost started the boil, the milk is removed from the heat source, and then the vanilla notes are let to steep for 15 minutes.
Vanilla custard is made by tempering eggs with the hot cream.
Vanilla custard needs time to cool and chill for a couple of hours prior to using it.
You can fill your croissants by fitting a piping bag with a 1/2″ tip, and then pressing the tip far into the croissant.
You’ll see the custard fill the croissant and expand. Repeat on the other side, and it’s ready to be served!
Macadamia Coconut
Macadamia coconut croissants have a hint of coconut and nutty flavoring to them.
The inside of the croissant is filled with a macadamia nut cream.
Macadamia nuts are blended together with butter, flour, an egg, powdered sugar and vanilla extract to create the macadamia nut cream filling.
Croissants are cut in half horizontally, and then filled with macadamia cream on the bottom part of the croissant.
The top half of the croissant is placed resting on the filing to create a sandwich.
More macadamia cream is spread on the top of the croissant, and then it’s dipped in shredded coconut.
Macadamia coconut croissants are baked in the oven until the coconut is toasted golden brown.
Chocolate
Chocolate croissants are made by placing sticks of chocolate on the edge of croissant dough that is cut into a rectangular shape.
The chocolate is rolled into the center of the croissant, and then pressed with the seam side down to close the croissant.
After the chocolate croissant is finished baking, add a bit of powdered sugar by dusting it on with a sifter.
Matcha
Matcha glazed croissants add a hint of green tea flavor to croissants.
Matcha croissants are made by making a glaze out of matcha powder, water, icing sugar, and egg whites.
Dip the top of the croissant into the matcha glaze, and sprinkle a couple chopped up hazelnuts on top.
Almond
Almond croissants are made by creating a syrup, and an almond filling.
The syrup is made by simmering water and sugar together. Syrup is used to stick the croissants together with the filling.
Almond filling is made with butter, almond flour, vanilla extract, sugar, salt, and eggs.
To assemble the croissants, cut them in half horizontally first. Dip each side of the croissant into the syrup. The syrup will help the filling adhere to it.
Spread a layer of almond filling on the bottom half of the croissant, and put the top half on top to create a sandwich.
Spread another layer on the top of the croissants. Sprinkle with toasted sliced almonds.
The croissants are cut in half horizontally, and then spread with a thick layer of raspberry compote.
The croissant is sandwiched together, then a thin layer of lychee syrup is lathered on the top of the croissant.
To finish it off, the croissants are garnished with a few pieces of dried rose petals and freeze dried raspberries that will stick to the lychee syrup.
Raspberry rose lychee croissants have a beautiful pink coloring to them.
Pistachio croissants are made by first making vanilla pastry cream.
Pistachios are blended with powdered sugar and cornstarch until they are quite fine. The pistachio mixture is combined with butter, an egg, and the pastry cream.
Croissants are cut in half, and then the pistachio filling is placed on the bottom half of the croissant to create a sandwich.
Pistachio filling is spread on the top of the croissant as well, and then chopped up pistachios are sprinkled on top.
Pistachio croissants are baked in the oven until they are golden brown. You can serve them warm, right out of the oven.
Carrot Cake
Carrot cake croissants are filled with a carrot flavored filling, and cream cheese frosting on the top.
Croissants are cut in half, and then dipped in simple syrup.
Carrot cake croissants are filled with carrot cake frangipane, and then the top of the croissant is replaced on top of the filling.
Carrot cake filling is spread on top of the croissants, and then a couple of chopped pecans are sprinkled on top. Carrot cake croissants are baked in the oven until they turn golden.
After they cool for a little bit, cream cheese frosting is piped on the tops of the croissants, and a couple more pecans are added as a garnish. Serve warm.
Apples are diced and cooked in butter, cinnamon, nutmeg, and brown sugar until they are fork tender.
You’ll be making 2 different flavors of croissants – almond and apple, or pumpkin pie croissants.
The croissants are cut in half, and then dipped in simple syrup. Almond filling or pumpkin pie filling is piped onto the croissants.
Croissants that are filled with almond filling have the apple pieces placed on top. Add a little more almond filling, and then close the croissant with the top half.
Add the top half of the croissants to the pumpkin pie croissants.
Spread a thin layer of almond filling on top of all of the croissants and bake in the oven until they are golden brown.
Hazelnut
Hazelnut croissants are made by adding a spoonful of hazelnut spread to the end of the croissant dough, and then rolling it up so it’s right in the center of the croissant.
Add a couple of mini chocolate chips to the tops of the croissant and they’ll melt right onto the croissant as it bakes.
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You can use puff pastry to create beautiful pastry art.
You can can shapes like butterflies, windmills, or intricate designs like the duchess shape.
Pastry shapes can be filled with your favorite fillings like jam, pastry cream, custard, or cream cheese filling.
After you’ve shaped and filled your pastry art, give the pastry and egg wash right before you’re ready to bake them. The egg wash gives a golden sheen to the pastry art.
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Cheesecake has a plain top to it as a dessert.
But it can be decorated with fruit sauces, chocolate covered strawberries, candied lemon slices, sugared raspberries, mint leaves, whipped cream, or chocolate decorations to enhance and compliment your cheesecake.
Try decorating your next cheesecake with one of these eye catching garnishes.
Compote
Compote is a sweet berry flavored sauce that will compliment cheesecake and give it a fruity finish.
You can drizzle berry compote over each cheesecake slice to decorate it.
Another option is to put a spoonful on a plate, and then smear it like a checkmark.
Whipped cream will stand out on a cheesecake that has compote drizzled on top of it.
Otherwise whipped cream will be slightly brighter than your cheesecake color. You can use the star tip to create a rose shape on the wider end of each slice of cheesecake.
Velvety smooth vanilla whipped cream will add a rich flavor to cheesecake.
Chocolate Decoration
Chocolate decorations can be made with your favorite type of chocolate (dark, milk, or white chocolate).
All you need to do is melt your chocolate, and pipe the chocolate in an intricate design on a piece of parchment paper.
Place the chocolate in the freezer to make it sturdy, and then gently place it on top of the cheesecake.
It also works well if you put a little whipped cream on the cheesecake first, and then place the chocolate decoration into the whipped cream.
Chocolate Ganache
Chocolate ganache is a rich and creamy chocolate layer that will cover the cheesecake.
Chocolate ganache is made by placing hot heavy cream over chocolate, and then letting the cream melt the chocolate. By mixing the two together until it’s smooth, this creates the rich ganache chocolate flavoring.
Fresh Fruit
Fresh fruit can be used to decorate cheesecake with a burst of sweet berries or slices of kiwi.
You can arrange raspberries or blackberries to be flat end down on top of the cheesecake, so they look like they’re standing up.
If you cut the top off of strawberries, you can do the same and stand them up to give the cheesecake a textured look with a pop of color.
If you slice strawberries or kiwi’s into thin pieces, you can arrange them from the outside of the cheesecake, and then layer them on top of one another.
Continue placing the fruit towards the center of the cheesecake until it’s fully decorated.
blackberries
blueberries
raspberries
kiwi slices
sliced strawberries
Chocolate Sauce
Chocolate sauce is a sweet sauce that will add a hint of chocolate to cheesecake.
You can use chocolate sauce on top of whipped cream or slices of strawberries for a beautiful look to your cheesecake.
You can even make a crisscross design with chocolate sauce on top of the whipped cream if desired.
Chocolate sauce goes well with strawberry cheesecake, vanilla cheesecake, or raspberry cheesecake.
Zest
You can add lime zest, lemon zest, or orange zest to the top of your cheesecake for a hint of citrus and a beautiful pop.
You can add zest to vanilla cheesecake, lime cheesecake, or lemon cheesecake.
Chocolate Covered Strawberries
You can make chocolate covered strawberries ahead of time, and then use them to decorate your cheesecake.
After you’ve made your cheesecake, you can pipe whipped cream on the edges around the cheesecake.
In each of the whipped cream roses, gently place a chocolate strawberries to sit inside the rose.
If you’re making mini cheesecakes, pipe 1 large icing rose on the top of it.
Icing decorations on the top of the cheesecake will make it look artistic and eye catching. You can color buttercream icing to fit the flavoring of your cheesecake.
Mint Leaves
You can arrange a few mint leaves in the whipped cream on top of your cheesecake, or beside a bit of fresh fruit for a pop of green color.
Ferrero Rocher
Ferrero rochers can be chopped up into small pieces to top cheesecake with.
Ferro rocher pieces work well on top of chocolate cheesecake, or vanilla cheesecake.
Sugared Raspberries
Sugared raspberries are a sugary sweet fruit that look chef worthy on top of cheesecake.
You can make them at home by simply coating raspberries with egg whites, and then rolling them in granulated sugar.
Sugared raspberries go well on top of vanilla cheesecake, lemon cheesecake, raspberry cheesecake or chocolate cheesecake.
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No bake cheesecake crusts are easy to make using nuts or cookies as the base for your cheesecake.
Some of the cheesecake crusts are set in the fridge to let it solidify.
Make sure to press the cheesecake crust firmly to make it an even layer, and be sturdy enough to hold the cheesecake.
Try making one of these no bake cheesecake crusts for your next rich, creamy cheesecake!
Hazelnut Crust
Hazelnut crust is a sweeter crust, since it’s made with dates.
Blended dates, and toasted hazelnut pieces are combined in a food processor with vanilla extract, and maple syrup.
The hazelnut cheesecake base is pressed into the bottom of the pan, and it’s ready to use.
Oreo Cookie Crust
Oreo cookie crust is a sweet, crunchy, cookie crust for a cheesecake base.
Oreo cookie crust is made by crushing Oreo’s into small pieces using a rolling pin, or blending them in a food processor.
The small bits of Oreo’s are mixed together with melted butter to create the cookie crust.
The cookie crust is pressed into a springform pan, and then you can refrigerate the crust to let it set.
Almond Crust
Almond crust is a crunchy, nutty cheesecake flavored base.
Slivered almonds are ground into a fine powder using a food processor.
The almonds are combined with brown sugar and melted butter to make the almond cheesecake base.
The almond cheesecake crust is pressed into the bottom of the cheesecake pan, and it’s ready to use.
Walnut Crust
Walnut crust is a sweet and crunchy cookie base for a cheesecake.
Walnuts are blended in a food processor until they are fine like a powder.
Shortbread cookies are crushed with a rolling pin, and then they are combined with the walnuts, sugar, and melted butter.
Walnut cheesecake crust is pressed into the springform pan, and it’s ready to use.
Coconut Cookie Crust
Coconut cookie crust has a hint of coconut in the crust from adding coconut flakes to the cheesecake base.
Digestive cookies are blended in a food processor until they are coarse cookie crumbs. The digestive cookie crumbs are combined with sugar, coconut flakes, and melted butter to make the coconut cookie cheesecake base.
The crust is pressed into the pan, it’s ready to use.
Ice Cream Cone Crust
Ice cream cone crust is an easy crust you can make with a couple leftover ice cream cones.
Place the ice cream cones in a food processor, and blend until they become small pieces or a fine powder.
Mix the ice cream cones with a bit of sugar and melted butter to create the cheesecake base.
Press the base into the bottom of your pan, and then you can add your cheesecake layer on top.
There is no need to bake or chill an ice cream cone cheesecake base.
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When you think about having cheesecake, it’s a creamy, rich dessert with a classic graham cracker crunchy crust.
But you can make cheesecake crusts out of many different types of foods, including nuts, wafers, biscuits, lady fingers, red velvet cake, cinnamon buns, brownies, pretzels, and ice cream cones.
Try making one of these unique, alternative cheesecake crusts for your next decadent cheesecake!
Oreo Cookie Crust
Oreo cookie crust is a sweet, crunchy, cookie crust for a cheesecake base.
Oreo cookie crust is made by crushing Oreo’s into small pieces using a rolling pin, or blending them in a food processor.
The small bits of Oreo’s are mixed together with melted butter to create the cookie crust.
The cookie crust is pressed into a springform pan, and then you can refrigerate the crust, or bake it in the oven to let it set.
Peanut Butter Cookie Crust
Peanut butter cookie crust is a sweet, nutty cheesecake crust that goes well with caramel cheesecake, or chocolate cheesecake.
Peanut butter cookie crust is made by actually making the dough for peanut butter cookies.
The peanut butter cookie dough is frozen first, and then pressed into a springform pan.
The pan is baked in the oven for 25 minutes (much longer than other cheesecake crusts) because it’s a thick cookie crust.
The crust needs to cool to room temperature prior to adding the cheesecake filling on top, otherwise the cheesecake filling will “cook” prematurely.
Red velvet cheesecake base is actually a red velvet cake bottom. Red velvet cake is made by adding cocoa powder and red food coloring to a cake base. The cake base is added to a springform pan, and baked in the oven for about 20 minutes.
Red velvet cheesecake base is a thick crust for cheesecake, that goes well with Oreo cheesecake, chocolate cheesecake, or vanilla cheesecake.
Hazelnut Crust
Hazelnut crust is a sweeter crust, since it’s made with dates.
Blended dates, and toasted hazelnut pieces are combined in a food processor with vanilla extract, and maple syrup.
The hazelnut cheesecake base is pressed into the bottom of the pan, and it’s ready to use.
You can make the cookie crust by crushing the cookies with a rolling pin, or blending them in a food processor.
Mix the cookie crumbs with some melted butter, and press it to the bottom of your pan. You can either chill the crust, or bake it in the oven to let it set.
Ice Cream Cone Crust
Ice cream cone crust is an easy crust you can make with a couple leftover ice cream cones.
Place the ice cream cones in a food processor, and blend until they become small pieces or a fine powder.
Mix the ice cream cones with a bit of sugar and melted butter to create the cheesecake base.
Press the base into the bottom of your pan, and then you can add your cheesecake layer on top.
There is no need to bake or chill an ice cream cone cheesecake base.
Coconut Cookie Crust
Coconut cookie crust has a hint of coconut in the crust from adding coconut flakes to the cheesecake base.
Digestive cookies are blended in a food processor until they are coarse cookie crumbs. The digestive cookie crumbs are combined with sugar, coconut flakes, and melted butter to make the coconut cookie cheesecake base.
The crust is pressed into the pan, and there is no need to bake or chill the crust. It’s ready to use.
Vanilla wafers can be blended in a food processor until they are quite fine, and then combine with melted butter to create a vanilla cheesecake base.
Press the crust into the bottom of the cheesecake pan.
Vanilla wafer cheesecake base is baked in the oven to let it set.
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