What's better than crusty bread and tasty toppings? Bruschetta and crostini make the ultimate appetizer, and F&W's guide has dozens of delicious recipes. 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. We love to mix things up by adding pesto, grilled veggies, ricotta and pancetta. One of our favorite recipes is a dessert-style bruschetta, topped with grilled nectarines and cherries, as well as creamy mascarpone mixed with honey. The fruit gets marinated in lavender sugar and citrus zest, and caramelizes on the grill—this is truly the perfect way to showcase summer's best fruit. Whether you're craving something sweet or savory, F&W's guide to bruschetta and crostini has all the recipes you need.
FAQs
What's the difference between bruschetta and crostini? ›
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.
What does crostini mean in Italian? ›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.
What is the topping on bruschetta called? ›Though the whole thing is usually called bruschetta, the topping is called the condiment.
What is crostini bread made of? ›Crostini – toasted bread for toppings and dunking
“l*ttle toasts”) in Italian and that's exactly what they are: Thin, small slices of bread, brushed with olive oil, sprinkled with salt, toasted until crisp and then piled with toppings or used for for dunking.
Choose a loaf of Italian bread, such as ciabatta, for a more traditional bruschetta. This recipe uses slices of French bread, like a baguette. Slice the bread on the diagonal at least ¼-inch thick or more to make an oval shape.
How to keep crostini fresh? ›Making Crostini Ahead
To plan ahead for a party, bake the crostini toasts up to a week in advance, and top just before serving. To store, keep at room temperature in a resealable plastic bag, up to one week.
Seeds and skin also contain extra water, which can make your bruschetta runny and your toast points soggy.
Do you eat bruschetta with knife and fork? ›Cherry tomatoes and whole beans, though they may taste great, do not make good toppings because they slide off easily. Unless the bruschetta will be served on a plate with a knife and fork, whole slices of prosciutto, salami or other meats are not practical either since they may be difficult to bite through.
What is the rule of thumb for adding crostini toppings? ›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.
Should crostini be hard or soft? ›If the crostini is too hard, it will hurt your guests' mouths and flake all over their clothes. The ideal texture: crispy on the outside and tender on the inside. To achieve it, grill or broil bread over high heat, making sure to toast both sides.
What is the French version of crostini? ›
The French call them tartines, the Americans Toasts and the Italians Bruschetta. The Webster Dictionary defines them as: an open sandwich, one with a rich or elaborate topping. No matter what you call them, we all seem to love them!
What qualifies as bruschetta? ›Bruschetta (pronounced broo-sket-ta) is a slice of bread toasted in the oven or grilled, often rubbed with garlic and topped with extra-virgin olive oil, tomatoes and salt.
What's another name for bruschetta? ›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.
Why is bruschetta pronounced differently? ›The first has to do with the pronunciation of the word. Many Americans pronounce bruschetta with a short U and a soft SH sound, so that it sounds like a small brush–brushetta. As Chef Luca points out in the video above, a longer U sound and a hard CH are more proper for the Italian word–brewsketta.