Crostini are all about shareability, indulgence and versatility.

Unlike bruschetta, which is traditionally grilled or broiled, crostini (“toasts” in Italian) are usually toasted just enough to crisp them up.

A homemade, crusty pizza base is easy to prepare.

The formula for this crostini is cheese + nuts + cured meat.

While we love this particular combination, the overall formula is easy to play with .

It can be hard to find easy vegetarian starters that have as much texture, complexity and spice as their meat-forward counterparts, but our marinated broccolini and ricotta pizza crostini have all that and more.

Broccolini, broccoli’s slim-stemmed cousin, is excellent when softened just a bit on the stovetop.

We blind bake our pizza dough, docking it with a fork so it doesn’t expand, and then cut it into party-size squares.

Want more crostini inspiration?

This recipe is featured in “This New Year's Eve, Forget the Knife and Fork.”