Avocado toast is everywhere-we liken it to the tomato bruschetta of recent years. And like bruschetta, which we Americans seemed to discover all at once at some point in the '90s, avocado toast became an instant classic, almost a cliché. At this point we might even take it for granted, yet nothing can match its perfection: good, rustic bread with luscious avocado and a sprinkling of crunchy sea salt on top hits all the spots. Drizzle it with olive or coconut oil, take your pick.
It seems that every toast may have its day, and while bruschetta, crostini, tartine, and toast seem similar, each has a few distinguishing characteristics, Ready to learn about your favorite slice of bread? Here, we explain the differences.
Bruschetta or Crostini?
Both are Italian words but you may notice that bruschetta is singular and crostini is plural, that's a clue to the way in which they are traditionally served. Bread should be grilled or broiled to some degree of char to be called bruschetta, and it's always heavenly. Whether it's soaking up juicy, chopped tomatoes and olive oil, or simply rubbed with a halved garlic clove, there is truly nothing better. Crostini are generally made with white bread, such as a simple Italian loaf or a baguette, sliced evenly, and toasted just to crisp it up, not to darken it unduly. In Italian crostina means crusty, and crostini means toasts.
Even though there are clear Italian definitions, that there are exceptions seems unavoidable. There is some name confusion, for example, when cherries and soft cheese are served on top of toasted bread, is it a crostini or a bruschetta? Whatever you call it, it's delicious.
Toast (See Crostini, Above)
Slices of bread, toasted until golden brown and to varying degrees of crispness, that's toast. This can be done in a toaster, under the broiler, or by putting the slice of bread on a toasting fork and holding it over the fire. The word is really a catchall, and when you use it no one is going to tell you what type of bread to use or whether your toast must be cut into perfect squares or hefty, peasant slabs. But thin, golden triangles with the crusts taken off can only be known as toast points.
If you want to talk about the specs for Melba toasts, which are more like fancy crackers, that's another thing entirely. The story goes that Melba toast was created by the famed French chef Auguste Escoffier in the late 19th century and named after Australian opera singer Dame Nellie Melba. Popularized in America in the 1920s as part of a low calorie diet, they have since been mostly associated with retro co*cktail party fare. The store-bought Melba toasts have been shaved on a mechanical slicer, but if you slice white bread as thinly as you can and toast until golden and very crisp, that'll do. Melba toast is the perfect base for delicate creamy spreads and seafood patés. Of course, toast is just the starting point. It's a canvas for all manner of toppings like cream cheese and peanut butter (or nut-free riffs on PB).
When Is a Sandwich a Tartine?
Just when it seems like we're getting somewhere in terms of sorting this all out, we encounter the tartine. Basically it's a French word for an open-faced sandwich. Tartines can be small or large, eaten for breakfast or lunch. Tartines might be made with thinly sliced, dense bread and arranged in pretty, Scandinavian Smorrebrod fashion (as is served at the Belgian chain of bakeries and cafes, Le Pain Quotidien), or in an idealized rustic style, such as a delicious version served at NYC's beloved Francophile boîte, Buvette Gastrothèque. Their version of a tartine adapts Italian ingredients to a French sensibility for a delicious, indulgent appetizer, thereby adapting the language too.
The truth is that toast is a blank slate for countless toppings and creative spins, and in most cases the title it's given it is up to the cook. Because really, at the end of the day, it's all bread anyway isn't it?
FAQs
Crostini are smaller, in Italian the word translates as “l*ttle toasts”. Bruschetta comes from the Italian word 'bruscare' meaning 'to roast over coals'. Traditionally thin slices of bread are toasted and rubbed with garlic, then drizzled with extra-virgin olive oil and served warm.
What is the difference between bruschetta and tartine? ›
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! I love serving Tartines as a heavier passed appetizer at parties.
What is the difference between a bruschetta and a 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 makes something a tartine? ›
Basically it's a French word for an open-faced sandwich. Tartines can be small or large, eaten for breakfast or lunch.
What is a toasted tartine? ›
At its core, a tartine is indeed just an open-faced sandwich, meaning a single slice of bread with toppings. It's the imaginative subtleties of creating one that distinguishes it from ordinary lunch or breakfast fare.
What is so special about tartine bread? ›
A substantial, dark, blistered loaf containing a voluptuous, wildly open crumb with the sweet character of natural fermentation and a subtle, balanced acidity. A loaf that provides honest nourishment through long fermentation and superlative ingredients.
Why is it called tartine? ›
The French style of open faced sandwich is called Tartine, which combines the root tarte–pastry–with the diminutive suffix ine, rendering this word which means, essentially, “l*ttle pastry.” Whereas other open-faced sandwiches are simply bread adorned with a little butter and some local flair, tartines have higher ...
What is another name for a tartine? ›
An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, consists of a slice of bread or toast with one or more food items on top.
What is an example of a tartine? ›
The Tartine can be simple, featuring a classic combination of bread and cheese, such as Roquefort, or it can be elevated with luxurious ingredients like smoked salmon, truffles, pâté, foie gras, or caviar, but meats such as french salami, pâté, fish such as tuna salad, salmon, herring or scallops are also common ...
What's the difference between a tartine and a sandwich? ›
The most obvious difference between a tartine and a sandwich is the amount of bread. A tartine lacks the top slice of bread that a sandwich is known for and is instead served open to draw attention to its presentation. What could be a mere filling is instead on full display in an artful manner.
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.
What do the French call bruschetta? ›
The French call their creations tartines, which may include breakfast servings of toasted baguettes slathered with butter and jam. The Italians are best known for bruschetta — thick slices of toasted bread brushed with garlic and olive oil, often topped with a tumble of sweet tomatoes and bright basil.
What does a tartine look like? ›
But in France a tartine can also be an open face sandwich on a slice of baguette. Sort of the French version of an Italian bruschetta but with French ingredients. A baguette slice spread with goat cheese and topped with strawberries, for example, or buttered and topped with thinly sliced radishes and chives.
What is a tartine in Italy? ›
Tartines are French open faced sandwiches that are made with rustic slices of bread. In a world where time seems to escape us I think tartines are the perfect way to pull something together quickly. I like that it's rustic, artistic, tasty and can be whatever you want it to be. You really have creative freedom with it.
What qualifies as bruschetta? ›
In its most simple form, bruschetta is a tasty tomato topping for toasted slices of crusty Italian bread. Traditionally, it's made with red ripe tomatoes, chopped herbs and extra virgin olive oil, but really, there are so many variations of bruschetta to fall in love with.
