Easy Crostini Recipe (2024)

FAQs

Easy Crostini Recipe? ›

Slice a baguette into ½ inch pieces and arrange in an even layer on a baking sheet. Brush each piece of bread with olive oil. Place in the oven for 5-7 minutes or until the bread is lightly brown around the edges and crispy. Add the toppings of your choice to each 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!

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.

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.

Ingredients. Baguette: For the best crostini, use a fresh baguette or other long, narrow loaf with a medium to fine crumb. Avoid baguettes that are too crusty on the outside if you're not planning to make your crostini the same day. They can get almost too hard to cut let alone to eat.

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 – Baked, cooled crostini can be stored in an airtight container for 5 days, sometimes even longer. 3. Nutrition per serving, assuming 2 slices of crostini.

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.

How do you store leftover crostini? ›

Store leftover crostini in an airtight container at room temperature for up to 2 days. Enjoy!

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.

Noun. crostinis. plural of crostini quotations ▼

Crostini are usually made from Italian baguette, sliced about 1/2 thick and quickly toasted or grilled. In the US, the word bruschetta is used to refer to crostini with a fresh tomato, basil, salt, and pepper topping.

French baguette is to be considered white Bread

A baguette is a French bread shaped like a long, thin loaf with a crisp and crunchy crust. A baguette is made of wheat flour, yeast, salt, and water. It is characterized by the crisp and crunchy crust but is soft inside.

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, 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.