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While I’m not Jewish and don’t celebrate Passover with my family, it’s one of my favorite times of the year because of all the wonderful food and gatherings with friends. The most iconic menu item is of course matzo, so I wanted to come up with a couple recipes using the traditional Passover food since I won’t be able to attend any seders this year. Inspired by my recent crostini kick (like my Roasted Grape Crostini), I channeled my inner New Yorker for the Lox and Schmear Crostini and combined some of my favorite flavors for the Bruschetta Crostini. 

The best part of these recipes is that when Passover is over, you can swap the matzo for bread! If you’re looking for other matzo ideas, check out all of my crostini recipes (like Smashed Blackberry & Brie), my Rosh Hashanah board, and this Cheese Brûlée Appetizer to inspire your snacking this holiday. 

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How to Make the Matzo Toast

This Passover, whip up these quick and tasty crostini for brunch, as an appetizer, or whenever you have a craving. Plus, when it’s time to eat leavened bread again, use the toppings on any of your favorite carb-y bases. These recipes each serve four to six.

P.S. use these measurements as your guide—I usually eyeball all of my ingredients and I encourage you to do the same! 

The Bruschetta Matzo Crostini

Ingredients

• 1 10-ounce package matzo
• 6 to 7 Roma tomatoes, seeded and diced
• 2 garlic cloves, minced
• ¼ cup thinly sliced fresh basil leaves
• 4 tablespoon extra-virgin olive oil
• 2 tablespoon balsamic vinegar
• 1 teaspoon kosher salt, plus more for serving
• ½ teaspoon freshly ground black pepper
• Parmigiano Reggiano, grated (optional) 

Put It Together

• Break the Matzo into serving size pieces (approximately 2 to 3-inch bites).
• Heat the oil a medium skillet over low heat. When the oil shimmers, add garlic and cook until golden, 2 to 4 minutes, then remove the skillet from heat and let cool.
• Add the tomatoes, basil, olive oil, balsamic, salt, pepper to a medium bowl, then pour in the cooled garlic and oil, and mix until fully combined. Let the mixture marinate at room temperature for at least 30 minutes. 
• Serve mixture alongside matzo pieces so guests can serve themselves. 

Note: Don’t prepare the bruschetta beforehand or the matzo will get soggy! It’s is best when served immediately, but you can store any leftover bruschetta topping in an airtight container in the fridge for up to 2 to 3 days.

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To Cheese or Not To Cheese

While I’m no expert on Passover, there are guidelines in certain households, especially those that are kosher. Many dairy products, like cheese and yogurt, are acceptable when they are not mixed with additives (like corn syrup), but dairy products cannot be mixed with meat. So if you’re bringing this appetizer as a guest, be sure to ask the host if meat is being served beforehand and if it’s okay to include cheese on your crostini. In the case of the Bruschetta, I put the cheese (i.e. Parmigiano Reggiano) as optional. However, the cream cheese in the Lox Crostini below is an integral part of the dish, so it may or may not be appropriate for the gathering, unless you’re open to using a plant based cream cheese. 

If you, like me, aren’t Jewish but are attending a Seder, you can always ask the host to see what they prefer.

The Lox and Schmear Matzo Crostini

Ingredients

• 4 matzos
• 8 ounces smoked lox, separated and cut in half
• 1 8-ounce package cream cheese
• 1 cucumber, thinly sliced
• ¼ cup capers
• 5 sprigs fresh dill
• ½ red onion, diced
• 2 lemons, quartered 

Put It Together

• Break the Matzo into serving size pieces (approximately 2 to 3-inch bites).
• Spread your preferred amount of cream cheese (I usually eyeball about 1 tablespoon) onto the matzo pieces, then add a piece of lox to each and squeeze some lemon on top.
• Top each “crostini” with capers, red onion, dill leaves, and a cucumber slice. 

Note: I prefer to serve this board style (like my bagel board!), but you can also serve the crostini as fully prepared hors d’oeuvres! Remember, if you go the board route, put all your toppings into individual small bowls and place them on the board first to anchor it, then fill in the board with the matzo pieces and lox slices.

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Let’s Talk About Matzo

For those who are new to the observance, here’s a very quick primer: Passover is centered around the Biblical story of Moses liberating the Jewish people from slavery (aka Exodus). A key element of the holiday is the seder, which is traditionally a very structured religious service held after sundown on the night before the first official day of Passover. All the stories read from the Haggadah (the Passover story book) and holiday songs are followed by a festive Seder meal, which is where the Matzah (spelled Matzo when used in a culinary context) comes in. 

One of the rules of Passover is that you can’t eat any leavened bread (aka risen), which symbolizes The Israelites’ hasty flight from Egypt. The story goes that they left so quickly that the bread they were supposed to bring on their journey did not have time to rise, so they had to bring unleavened bread–hence the cracker-like matzo. Around this time of year, almost every grocery store sells matzo, but you can also try making your own! 

Other Matzo Inspiration

If you’re looking for other Passover ideas this holiday, you can easily switch in matzo for the bread or crackers on my other popular boards and crostini recipes:

• Cheese Brûlée Appetizer
• Rosh Hashanah Board
• Burrata and Prosciutto Crostini
• Burrata & Balsamic Roasted Strawberry Crostini
• Smashed Blackberry & Brie Crostini
• Ricotta Toast & Roasted Grapes

Show Me Your Passover Crostini!

I hope this post inspires you to create delicious boards. Nothing makes me happier than seeing the beautiful spreads and snacks you create from my tips. If you make something inspired by this post, please tag me at @ainttoooproudtomeg so I can see and share! 

And, If you liked this recipe, please rate and review.