Crostini & Bruschetta are classic Italian appetizers, the perfect companion for your “Aperitivo” (pre dinner drinks ) or as part of an Antipasto; or entree;
So what is the difference between Crostini, Crostoni and Bruschetta?
It has a lot to do with the size; and cut of the bread, and also the cooking method.
here is my simple explanation;
- Crostini are small thin slices of bread, which are toasted in the oven; I generally tend to use a bread stick for these, but they can be made with rustic sliced bread also.
- Crostoni are large thick slices of rustic bread (Ciabatta or Pastadura), which are also toasted in the oven; and topped with a more substantial topping which can be served as an entree.
- Bruschetta is a thin Slice of rustic bread cooked “abbrustolito” on an open grill or bbq traditionally rubbed with fresh garlic and drizzled with olive oil or topped with diced tomato and basil “Bruschetta al pomodoro”.
Here are a few crostini ideas’;
- Traditional Tuscan style chicken liver crostini
- Smoked salmon, cream cheese & capers
- Gorgonzola, pear & walnut
Also here is a link to a previous post on Crostini…
A few Crostoni idea’s;
- Eggplant parmigiana layers of roasted eggplant tomato and mozzarella;
- Sauteed mushrooms, garlic, parsley and fresh mozzarella (as pictured);
- Meatballs or Sausages cooked in sauce;
A few Bruschetta idea’s;
- The Classic “bruschetta al pomodoro” diced tomato & basil drizzled with Olive oil;
- Olive Tapendade (olive puree);
- Oven Roasted Peppers;
It helps to have a collection of crostini, crostoni and bruschetta recipes in your cooking repertoire; they are amazingly simple and easy to make;
Try making some them using the combinations of ingredients listed above; or invent your own unique recipes; Just use your imagination; Enjoy;