June 19, 2025

calamari crostini with romesco and chimichurri | quick tapas-style appetizer

There’s something so satisfying about building the perfect little bite, and these calamari crostini check every box: crunchy, creamy, briny, herby. They come together with just a few pantry staples and are perfect for a summer bbq, a tapas night at home, or honestly, when you just want to feel a little fancy with minimal effort.

I used the tinned calamari from Trader Joe’s and layered it on toasted baguette with smoky romesco sauce and a quick chimichurri for brightness. To assemble even faster, you can cut down on time by using jarred red bell peppers, and skip the chimichurri for some lemon and parsley.

Romesco originated in the Catalonia region of Spain — traditionally made by fishermen to serve with their catch of the day. It’s a deeply flavorful sauce made from roasted red peppers, garlic, almonds, olive oil, and a little vinegar. The result is smoky, nutty, and just a little tangy that pairs well with seafood, grilled vegetables, eggs, and makes a great spread for this crostini!

i used (to make ~25 crostini):

  • 1 italian baguette
  • 1 cup romesco sauce
  • 2 tins of calamari in olive oil (i use the one from trader joe’s!)
  • chimichurri (alt: use squeeze of lemon juice + parsley)

to make the romesco sauce (yields ~1.5 cups), you’ll need:

  • 2 large red bell peppers (optionally, use ~1 cup jarred roasted peppers)
  • 1/3 cup raw almonds, toasted
  • 2 tbsp sun-dried tomatoes ~12
  • 1 clove garlic
  • 1 tbsp olive oil
  • 2 tsp sherry vinegar
  • extra virgin olive oil
  • salt

to make quick chimichurri:

  • 1 small shallot, finely minced
  • 2 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • 1/4 cup chopped parsley
  • salt

to make calamari crostini:

  • first, make the romesco sauce:
    • slice bell peppers in half and remove the seeds and innards. coat both sides with olive oil and salt, and place on baking sheet cut side down. roast at 425F until peppers are soft and slightly charred on the outside ~35 minutes
    • in a food processor, add bell peppers and all other ingredients. pulse until smooth
  • then, make the chimichurri:
    • in a small bowl, combine the minced shallot with a pinch of salt and toss. let sit for for 5-10 minutes — this helps mellow out the sharpness of the shallot
    • mix with red wine vinegar, olive oil, parsley. taste and adjust seasoning
  • finally, assemble the crostini:
    • slice bread into ~1/2 inch thick pieces. lay out on a sheet pan, drizzle lightly with olive oil and toast at 400F for 5 minutes until golden brown
    • top each piece with a generous serving of romesco, 2-3 pieces of calamari, and a little chimichurri (don’t use too much as it’ll overpower the romesco!)

calamari crostini with romesco and chimichurri | quick tapas-style appetizer

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Ingredients
  

i used (to make ~25 crostini):

  • 1 italian baguette
  • 1 cup romesco sauce
  • 2 tins of calamari in olive oil i used the one from trader joe’s!
  • chimichurri alt: use squeeze of lemon juice + parsley

to make the romesco sauce (yields ~1.5 cups), you’ll need:

  • 2 large red bell peppers optionally, use ~1 cup jarred roasted peppers
  • 1/3 cup raw almonds toasted
  • 2 tbsp sun-dried tomatoes ~12
  • 1 clove garlic
  • 1 tbsp olive oil
  • 2 tsp sherry vinegar
  • extra virgin olive oil
  • salt

to make quick chimichurri:

  • 1 small shallot finely minced
  • 2 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • 1/4 cup chopped parsley
  • salt

Instructions
 

first, make the romesco sauce:

  • slice bell peppers in half and remove the seeds and innards. coat both sides with olive oil and salt, and place on baking sheet cut side down. roast at 425F until peppers are soft and slightly charred on the outside ~35 minutes
  • in a food processor, add bell peppers and all other ingredients. pulse until smooth

then, make the chimichurri:

  • in a small bowl, combine the minced shallot with a pinch of salt and toss. let sit for for 5-10 minutes — this helps mellow out the sharpness of the shallot
  • mix with red wine vinegar, olive oil, parsley. taste and adjust seasoning

finally, assemble the crostini:

  • slice bread into ~1/2 inch thick pieces. lay out on a sheet pan, drizzle lightly with olive oil and toast at 400F for 5 minutes until golden brown
  • top each piece with a generous serving of romesco, 2-3 pieces of calamari, and a little chimichurri (don’t use too much as it’ll overpower the romesco!)