14+ Crostini Topping Recipes (2024)

FAQs

What is the rule of thumb for adding crostini toppings? ›

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.

A thin drizzle of oil will help your bread get crispy in the oven. Expect to use about 1 teaspoon of oil for every 8 crostini. The ingredient quality matters. If you have a favorite extra-virgin olive oil, this is a good time to use it.

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. For bruschetta, the main method of choice is grilling. After all, bruschetta is derived from the Italian word meaning “to roast over coals”!

To avoid hard crostini, don't overcook the bread slices.

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 bakes for too long or just seems a touch too crunchy, add moisture with a topping, allowing it to sit for a bit to soften.

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.

Too Much Topping or Dressing: Overloading the bread with too much tomato mixture or dressing can make it soggy. It's important to use a moderate amount of topping and to drain your tomatoes well if they're particularly juicy.

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.

The French call them tartines, the Americans Toasts and the Italians Bruschetta. The Webster Dictionary defines them as: an open sandwich, one with a rich or elaborate topping. No matter what you call them, we all seem to love them!

What bread is crostini made from? ›

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!

Choose a loaf of Italian bread, such as ciabatta, for a more traditional bruschetta. This recipe uses slices of French bread, like a baguette. Slice the bread on the diagonal at least ¼-inch thick or more to make an oval shape.

(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.

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.

Reheating: If you want to serve these crostini warm, you're welcome to reheat them in a 250-300 degree oven for a couple minutes but don't cook them too long or they'll end up drying out too much. They taste great at room temp too!

This is sort of a trick question. The actual bruschetta, (the bread) will last as long as bread lasts without the toppings on it. But as soon as you add the topping, you'll want to eat it immediately. As for the tomato mixture, that will last for about 3 days in the fridge.

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.

It's easy to set up Linux, aka Crostini, on ChromeOS. First, go to Settings, expand the “Advanced” menu and go to “Developers”. Then “Turn on” Linux: Enable Linux from Chrome settings.

If baked until crispy, sourdough crostini will last for a few weeks stored in an air tight container. I prefer to store these in a glass jar (if they even last that long) to ensure they stay crisp. They usually go a bit soft if stored in plastic.