Easy Crostini Recipe (2024)

FAQs

What is the difference between bruschetta and crostini? ›

Crostini is usually toasted because the bread is much smaller and thinner than bruschetta. Therefore, not much is required to get the bread to a crispy level. For bruschetta, the main method of choice is grilling. After all, bruschetta is derived from the Italian word meaning “to roast over coals”!

The Best Bread for Crostini

A baguette is ideal for crostini, its small surface area is just the right size for these appetizer toasts. Or use a long Italian loaf. The bread doesn't have to be fresh—you're going to dry it out in the oven—so if you have a day-old baguette use it!

The bread can be toasted a few hours in advance of serving. I would not recommend adding the toppings until 10-15 minutes before serving. This way, the bread won't get soggy from the toppings. If you are planning a party where guests will be arriving at different times, you can always make a crostini bar.

To avoid hard crostini, don't overcook the bread slices. They should be crisp on the outside edges but still just slightly tender in the middle. If your crostini seem a bit too hard, put the toppings on a bit in advance. The topping will soften the crostini.

Thick, round slices of apples make a quick and crispy alternative to bread. They pair well with cheese, slices of beef, herb yogurt spreads, and even a simple drizzle of honey. Best of all, they can be prepared ahead of time or right when your friends arrive. Of all four options, the sweet potatoes take the most work.

Follow the recipe instructions to make crostini up to 5 days ahead and store it in an airtight container at room temperature. Pop them in a toaster for a few minutes to crisp, if needed.

Crostini use suggestions: canapés with toppings, for dips (especially excellent with Baked Brie), side dish for meals such as Acqua Pazza (Italian Fish in Tomato Sauce), dunking into Soups and stews! “Crostini” means “l*ttle crusts” (ie.

BUT, if you're serving a larger portion of crostini--a plated one that requires a fork and knife to eat--go ahead and pile on the goods. Wet topping = soggy bread. Use a slotted spoon when working with a wet topping (tomatoes, etc.) so that extra liquid is left behind.

Texture is very important–it shouldn't be too dense. The bread needs to be thin enough to bite, but thick enough to support toppings -1/2-inch thick is just right. Brush olive oil on each piece before toasting it.

Crostini are believed to have originated during the Middle Ages, when poor Italian peasants used to eat their food off of bread instead of plates. The bread was often stale, so it had to be soaked in a liquid such as wine to make it edible.

What's the difference between a crostini and a baguette? ›

Crostini, “l*ttle toasts,” are thinner, smaller slices of bread (usually from a baguette) that are always toasted then piled with various toppings, such as vegetables, savory spreads, and cheeses. Start by slicing a good quality baguette into ½ inch pieces and set on a large cookie pan.

The trick is to heat the bread up so that water can be reabsorbed into the starch granules once again so it can revert to its springy, fresh-bread state. Now, if you have sliced bread you want to do this too. You can simply pop it into the toaster for a few seconds.

Crostini: Meaning "little toasts" in Italian, crostini are small, thin slices of toasted bread, which are usually brushed with olive oil. The word also describes canapés consisting of small slices of toast with a savory topping such as cheese, shrimp, pâté or anchovies.

According to the International Culinary Center, the term bruschetta is sometimes used interchangeably with crostini and the Tuscan dish fettunta. In Tuscany, fettunta is usually served without toppings, especially in November, to taste the first oil of the season.

Crostini: Meaning "little toasts" in Italian, crostini are small, thin slices of toasted bread, which are usually brushed with olive oil. The word also describes canapés consisting of small slices of toast with a savory topping such as cheese, shrimp, pâté or anchovies.