Crostini make for an endless variety of near-instant hors d’oeuvres. Just spoon on your pick of toppings and watch them disappear.
By Jovina Coughlin
Crostini is just another name for slices of bread that have been brushed with oil and baked until golden brown. They make for an endless variety of near-instant hors d’oeuvres. Just spoon on your pick of toppings and watch the crostini disappear.
Crostini is the Italian word for “little toasts”. They are believed to be a kind of Italian peasant food that originated in medieval times. The Italians, too poor to possess ceramic plates, preferred to eat their food by keeping it on the surface of slices of bread. The Italians, not a group to waste anything, often ate stale bread which had to be soaked in juices or wine in order to chew it properly.
Bruschetta and crostini are both bread preparations used in antipasti – but what is the difference?
The difference between bruschettas and crostini is the type of bread used. Bruschetta, from the Italian word “bruscare” meaning “to roast over coals”, is made by toasting whole, wide slices of a rustic Italian or sourdough type bread. Crostini are sliced from a smaller, round, finer-textured bread, more like a white bread baguette. In Italy you might find yourself offered an antipasto of four or five different crostini, no more than a couple of mouthfuls each, accompanied by some olives, but only one or two of the larger bruschetta would be plenty.
Start With Good Bread
The bread you use should be high quality; look for fresh baguettes, boules and hearty country bread, preferably from a local bakery (as opposed to supermarket brands). Texture is very important–it shouldn’t be too dense.
Thickness of Slices
The bread needs to be thin enough to bite, but thick enough to support toppings -1/2-inch thick is just right.
Oil
Brush olive oil on each piece before toasting it. Why? It makes the surface of the bread less dry. And it just tastes better.
Don’t Over-Toast
If the crostini are too hard, they 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, bake, grill or broil bread over high heat, making sure to toast both sides. (If you cook on too low a heat, the bread will dehydrate and crumble upon first bite.) You’ll know it’s finished when the edges are browned but the center is lighter in color and still has a little spring to it.
Flavoring
Flavor your crostini right after toasting. Things you can rub on the bread: a raw garlic clove, a tomato half – cut side-down or a whole lemon or orange–rind. The crispy bread will pick up the fruit’s essential oils.
Toppings
If you pile on the topping, it’s going to fall off when you bite into the crostini. You should be able to take bites without worrying about staining your shirt or dress. Wet topping = soggy bread. Use a slotted spoon when working with a wet topping (tomatoes, etc.) so that extra liquid is left behind. If using greens, dress them lightly.
Here are some of my favorite combinations. They are easy to prepare and are always a big hit when I entertain.
Shrimp and Pesto
Mediterranean Spread with Artichokes
Caprese
Olive and Orange Spread
Roasted Red Pepper and Prosciutto
Caramelized Sweet Onions and Gorgonzola
Lemon Ricotta with Fruit and Honey
Jovina Coughlin
I was born in New Jersey to first generation Italian parents. Both sets of my grandparents were born in Italy and emigrated to the United States in the early 1900s. They brought with them a love of the Italian culture and cooking. I have 2 brothers and 1 sister. I learned many of my cooking skills from my parents and grandparents, but I also studied Italian cooking and made many of the recipes for my children as they were growing up. I am married with three children and six grandchildren.Besides New Jersey, I have lived in Pennsylvania, Michigan and now on the Gulf Coast of Alabama. I have a Bachelor of Arts Degree and a Masters of Science Degree and I have taught high school English and special education. I have also been an administrator in the public schools at the district and county levels. Now that I am retired from the teaching profession, I have the time to write a blog and share my information about Italian American cooking and culture. Because I am a teacher by trade, I feel that I have the skills to share with readers the techniques for preparing authentic and healthy meals.
FAQs
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”!
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 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.
How to keep crostini from getting soggy? ›
A thin drizzle of oil will help your bread get crispy in the oven. Expect to use about 1 teaspoon of oil for every 8 crostini. The ingredient quality matters. If you have a favorite extra-virgin olive oil, this is a good time to use it.
What bread is crostini made from? ›
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!
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!
In what country did crostini originate? ›
Crostini is believed to have originated in medieval Italy. The appetizer emerged from poverty-driven ingenuity. Italian peasants, lacking plates, utilized sliced bread to hold their food. Stale bread was salvaged by soaking it in wine or juices for palatability, illustrating resourcefulness in times of scarcity.
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 is toast called in Italy? ›
Crostini, Bruschetta, or Italian Toast Guide and Recipes.
What qualities one looks for in crostini bread? ›
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.
If your crostini seem a bit too hard, put the toppings on a bit in advance. The topping will soften the crostini.
How do you store leftover crostini? ›
Store leftover crostini in an airtight container at room temperature for up to 2 days. Enjoy!
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.
What is the difference between crostini and crouton food? ›
Crostino in Italian means crouton – small pieces of toasted bread. Crostini are thin slices of toast smeared with a pate or a spread of some kind.
How many calories are in crostini? ›
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.
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.
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.
