Easy Crostini Recipe (2024)

FAQs

What's the difference between crostini and bruschetta? ›

The main difference between these two toasts is that crostini is often thinly sliced, while bruschetta is usually served in thicker slices and drizzled with olive oil before it's toasted. The standard topping is diced tomato mixed with olive oil, garlic and Italian herbs—delicious, but a little boring.

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.

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!

If your crostini is so hard it feels like you might chip a tooth eating it, chances are good you baked it for too long! All ovens bake slightly differently so it's very important to keep a close eye on your crostini because they can go from perfectly crispy to hard as a rock in minutes.

Crostini appetizers are smaller toast rounds that are usually baked in the oven with various toppings. Toppings could include ricotta, mushrooms, tomatoes, etc. Bruschetta on the other hand uses larger pieces of toasted bread, that is topped with a tomato/olive oil/ garlic/salt mix.

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.

Storage – Baked, cooled crostini can be stored in an airtight container for 5 days, sometimes even longer. 3. Nutrition per serving, assuming 2 slices of crostini.

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.

I typically associate crostini with party appetizers and cheese plates, but you don't have to throw a party to enjoy these little toasts. For example, you can resuscitate a stale baguette by turning it into crostini. You can whip together a fun lunch or snack in no time with crostini and condiments from your fridge.

The crostini are done when they achieve a golden brown surface with a lightly crispy interior. What is this? Transfer the toasted bread off the baking sheet and cool to room temperature. Store in an airtight container for up to 5 days.

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

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.

Store crostini at room temperature for a few hours. Crostini doesn't stay as fresh past that point. How do I reheat crostini? If you make crostini a few hours ahead, reheat them in a 375-degree oven until hot.

Each crostini: 36 calories; 99 mg sodium; 0 cholesterol; 1 gram fat; 7 grams carbohydrates; 1 gram protein; 0.30 gram fiber. Arrange toasted bread on broiler pan or baking sheet.

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.

Toast By Any Other Name is Crostini or Bruschetta...

The mispronunciation makes sense if you don't understand the way Italians pronounce certain letters or groups of letters. In English, 'sch' would typically be pronounced as 'shh'. However, in Italian, a 'ch' is always pronounced as a 'k'. Therefore, bruschetta should sound like bru-skett-ah.