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.

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!

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.

Bake at 450°F or 230°C for 7 minutes until crispy and golden. We like to bake our crostini only on one side because they get crunchy but not too hard. If you like them crunchier, turn them around and bake for another 5 minutes. Keep in mind that they'll get dryer as they cool down.

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.

Follow the recipe instructions to make crostini up to 5 days ahead and store it in an airtight container at room temperature. Pop them in a toaster for a few minutes to crisp, if needed.

Crostini use suggestions: canapés with toppings, for dips (especially excellent with Baked Brie), side dish for meals such as Acqua Pazza (Italian Fish in Tomato Sauce), dunking into Soups and stews! “Crostini” means “l*ttle crusts” (ie.

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.

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.

Crostini are believed to have originated during the Middle Ages, when poor Italian peasants used to eat their food off of bread instead of plates. The bread was often stale, so it had to be soaked in a liquid such as wine to make it edible.

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

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.

There are smart and tasty and surprising ways to use up old bread. These are a few of our favorites: You can revive stale bread by dipping it in water and baking it at 175ºC / 350ºF degrees for 7-10 minutes.

Drizzle or brush both sides of the bread slices with olive, and sprinkle with sea salt. BAKE: Arrange the slices on the parchment paper in a single layer and bake for 8-11 minutes or until crispy and golden. Store leftover crostini in an airtight container for a couple of days.

Cooking. Believe it or not, the differences between crostini and bruschetta come all the way down to how they are cooked! 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.

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

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.