Simple Crostini Recipe (2024)

FAQs

What bread is crostini made from? ›

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 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.

And it just tastes better, plain and simple. 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.

Prevent soggy bread by adding the toppings just before serving. The crostini toasts can be made up to 3 days ahead of time and stored in an airtight container, but toppings that may turn soggy, like tomatoes or fruit, should be added as close to serving time as possible.

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.

Storage. You can make your crostini several days in advance and store them in an airtight container or ziplock bag at room temperature until you're ready to use them. Make sure you wait until they're fully cooled before sealing them up, or they will soften and you'll have to re-crisp them in the oven!

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.

A tartine is the French version of an open faced sandwich, pretty much the same thing as a crostini.

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.

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.

Along with bruschetta, crostini are thought to originate in medieval times when it was typical for peasants to eat their meals on slices of bread instead of using ceramics.

Crostini simply means “l*ttle toasts” in Italian. They are baguettes, usually sliced in 1/2″ thick portions, brushed with olive oil, and toasted. They are the perfect bite sized finger foods that are usually topped with a combination of meats, cheeses, jams, spreads, vegetables, or other ingredients.

Canape: A canape is a type of hors d'oeuvre, or small, single-bite food, that is traditionally made with a base of a small piece of bread with some sort of topping. Crostini: The Italian word means little toasts. The thin slices of bread are toasted, drizzles with olive oil, and served warm.

A baguette (/bæˈɡɛt/; French: [baɡɛt]) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). It is distinguishable by its length and crisp crust.

Crostini, meaning "little crusts" in Italian, are small, thin slices of toasted baguette. These bite-sized toasts are drizzled or brushed with oil, then toasted in the oven until they achieve a glorious golden color and crispy texture.

Focaccia is a type of Italian bread made with yeast and a strong, high-gluten flour (like bread flour) and baked in flat sheet pans. Unlike pizza dough, it's left to rise after being rolled out before going in the oven.

Coppia Ferrarese

In the 16th century, the twisted bread, partially resembling a croissant, was presented to the Duke of Ferrara. It takes a steady hand and patience to ensure the dough is moulded into the correct shape.