Grilled Strawberry Jalapeño and Cream Cheese Crostini

These Grilled Strawberry Jalapeño and Cream Cheese Crostini are one of my favorite unexpected flavor combos. Sweet, smoky strawberries meet creamy, cool cream cheese and a hint of jalapeño heat—all piled on top of crispy grilled baguette slices. It’s the kind of appetizer I bring out when I want to impress without spending hours in the kitchen.

Why You’ll Love This Recipe

I love how this recipe turns a few simple ingredients into something totally unique and delicious. The balance of sweet, spicy, and creamy is addictive, and the grilled bread adds just the right amount of crunch and char. These crostini are perfect for entertaining, but they’re also easy enough to whip up when I just want a fun, elevated snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh strawberries, hulled and halved

• Fresh jalapeño, thinly sliced

• Cream cheese, softened

• Baguette, sliced into rounds

• Olive oil

• Honey or balsamic glaze (optional, for drizzling)

• Salt and black pepper

Directions

1. I preheat the grill (or grill pan) over medium heat.

2. I brush both sides of the baguette slices with olive oil and grill them for 1–2 minutes per side, until golden and lightly charred.

3. I lightly oil the strawberry halves and grill them cut-side down for about 2 minutes, just until they soften and develop grill marks.

4. Once everything is grilled, I spread a generous layer of cream cheese onto each crostini.

5. I top with a grilled strawberry half and a thin jalapeño slice.

6. I finish with a light drizzle of honey or balsamic glaze and a pinch of salt and black pepper.

Servings and timing

This recipe makes about 12 crostini, depending on the size of the baguette. It takes around 10 minutes to prep and another 10 minutes to grill and assemble—so I usually have it all done in under 25 minutes.

Variations

Sometimes I swap cream cheese for goat cheese or whipped ricotta for a tangier flavor. When I want a more intense kick, I roast the jalapeños before slicing. I’ve also added fresh basil or mint on top for a refreshing herbal twist.

storage/reheating

These crostini are best served fresh. If I need to prep ahead, I grill the bread and strawberries in advance and store them separately. Just before serving, I assemble everything. I don’t recommend reheating once they’re fully assembled.

FAQs

Can I make these without a grill?

Yes, I use a grill pan or even a hot skillet to toast the bread and sear the strawberries. It works just as well indoors.

What bread works best?

I stick with a French baguette or ciabatta—something sturdy enough to hold the toppings and get crispy when grilled.

How spicy is it with jalapeños?

It depends on the slice. I use thin slices and remove the seeds for mild heat, or leave them in if I want it spicier.

Can I make this dairy-free?

Yes, I’ve used dairy-free cream cheese alternatives and they work great—just make sure it’s spreadable and creamy.

What’s a good drizzle for the top?

I love a little honey for sweetness or a balsamic glaze for richness. Both pair beautifully with the strawberries.

Conclusion

These Grilled Strawberry Jalapeño and Cream Cheese Crostini are one of those recipes that surprise people—in the best way. They’re bold, fresh, and incredibly easy to make. Whether I’m hosting a summer party or just craving something different, they always deliver big flavor in a few simple bites.