Crostini Alla Norma Recipe (2024)

FAQs

What is the difference between bruschetta and 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.

To avoid hard crostini, don't overcook the bread slices. They should be crisp on the outside edges but still just slightly tender in the middle. If your crostini seem a bit too hard, put the toppings on a bit in advance. The topping will soften the crostini.

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!

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.

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.

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.

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.

(If you have stale sliced bread you are better off making toast, crostini or bruschetta.) Spread the stale snacks out on a cookie sheet and place in a 350o F oven. Let them bake for about 10 minutes and then remove from the oven and let cool completely. Once cooled the snacks should be crispy and refreshed.

In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds. Check and repeat if necessary. In both cases, keep a close eye things so the bread doesn't overcook and the towel doesn't catch fire!

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

How do you store leftover crostini? ›

You could even serve them with a homemade compound butter, baked brie, or a fruit and cheese platter like this burrata with peaches and heirloom tomatoes. Store leftover crostini in an airtight container at room temperature for up to 2 days.

Bake the crostini and allow them to cool to room temperature. To store crostini, place them in an air-tight container and seal. Store up to 24 hours for the best results. I find it's best to wait to top the crostini with soft cheese or anything with moisture until right before serving.

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.

Both are cut from a loaf of bread and toasted. However: Melba toast is toasted dry, saving calories. Crostini are brushed with olive oil, and can be thicker than Melba toast.

Bruschetta (pronounced broo-sket-ta) is a slice of bread toasted in the oven or grilled, often rubbed with garlic and topped with extra-virgin olive oil, tomatoes and salt.

A popular dish is bruschetta with tomatoes; one recipe popular outside Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer (antipasto). In some countries, the prepared topping is marketed as bruschetta.

The Italian word for "bruschetta" is spelled "bruschetta" in Italian. The correct pronunciation in Italian is "broo-SKEH-tah". The "ch" sound in Italian is pronounced like a hard "k" sound, and the stress is on the second-to-last syllable, "SKEH".