appetizer, bread, recipe, spices —

Crostini, Bruschetta, or Italian Toast Guide and Recipes

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(photo: crostini with cannellini bean spread and roasted peppers)
Crostini literally means “little toasts” in Italian and they are Italian appetizers or tapas consisting of flavorful toppings.  Crostini are usually made from Italian baguette, sliced about 1/2 thick and quickly toasted or grilled.  In the US, the word bruschetta is used to refer to crostini with a fresh tomato, basil, salt, and pepper topping.  Bruschetta, like crostini, can be topped with an almost limitless list of ingredients.  Here’s a quick recipe for making Italian toast:

Ingredients:
  • Extra virgin olive oil
  • Kosher or Sea salt
  • Freshly ground black pepper
  • Dried oregano 
  • Dried thyme (optional)
  • Garlic (optional)
  • Hot red pepper flakes (optional)
 
(photo: crostini before spices, olive oil, and toasting)  

 
(photo: close up before being toasted with olive oil, herbs, and salt and pepper)

 
(photo: crostini right out of the oven and almost burned, keep an eye on the oven with broiling)
  
Process:
Start by slicing a good quality baguette into 1/2 inch pieces and set on a large cookie pan.  Drizzle olive oil on one side of the bread followed by the salt, pepper, and dry oregano.  Place the cookie sheet in your oven and set to broil and watch the bread carefully; as soon as you begin to see the bread turn brow remove from the oven.
I often top our crostini with: 

Crostini can keep in a cool and dark environment for about 4-5 days.  

(photo: close
up of crostini with cannellini bean spread and roasted peppers)
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Author: Lead Italophile (and/or lover of all things Italian).
  • Sally

    I had everything in my pantry when I read this and it became a big part of my dinner earlier this week. So simple and so good.

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  • warda

    what the difference between crostini and Bruschetta in Italia?

    • http://www.scordo.com/ Scordo.com

      Here’s the technical distinction:

      Brushcetta, from the Italian “bruscare,” which means “to roast over coals,” refers to the bread, not the toppings. Rather large slices of bread are grilled, rubbed with garlic, then drizzled with olive oil. They are usually topped with tomatoes and basil, though other toppings from meats to vegetables can be used.

      Crostini, “little 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.