Cheese melted on toast with refried beans and green chilis

Cheesy Taco Crostini

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x

This Cheesy Taco Crostini can be served as appetizers or used as a dipper for taco soup! Serve with salsa, sour cream and guacamole for dipping!



  • 1 french baguette, cut into 24, 1/2 inch thick pieces
  • 1/4 cup olive oil (or more as needed)
  • 2 tablespoons taco seasoning
  • Kosher salt to taste
  • 4.5 ounce can chopped green chilis
  • 16 ounce can refried beans
  • 1 1/2 cups Mexican blend cheese


  1. Preheat the oven to 425 degrees. Place the sliced bread onto a baking sheet lined with parchment paper and brush the tops with olive oil. Season the bread with the taco seasoning and a few pinches of salt.
  2. Bake for 10 minutes until the edges of the bread are browned and crispy. Remove from the oven and let cool slightly.
  3. Spread the refried beans onto the toast, you probably won’t use the whole can (we find that about 1 1/2 cups is good) but use as much or as little as you like. Top with the shredded cheese and a small spoonful of green chilis on each piece.
  4. Bake for 8 minutes or until the cheese is melted and then remove from the oven and serve immediately.

Recipe Notes

Reheating leftovers: Place on a baking sheet in a 400 degree oven for 5-7 minutes or until the cheese has melted.

Reheating from frozen: Place crostini on a baking sheet and bake at 375 degrees for 8-10 minutes or until the cheese has melted and the center is warm.

  • Category: Appetizers
  • Method: Oven
  • Cuisine: American / Tex-Mex