Crostini (2024)

FAQs

How to keep crostini from getting too hard? ›

Hard crostini can hurt the roof of your mouth, plus they crumble too easily, falling apart at the first bite. 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.

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.

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”!

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.

Avoid heavy, dense breads that might be difficult to chew. Crostini appetizers are best on bread with a light texture. Choose a baguette and cut slices about ½ inch thick.

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 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.

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!

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.

How to keep crostini fresh? ›

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.

The French call their creations tartines, which may include breakfast servings of toasted baguettes slathered with butter and jam. The Italians are best known for bruschetta — thick slices of toasted bread brushed with garlic and olive oil, often topped with a tumble of sweet tomatoes and bright basil.

Crostini, Bruschetta, or Italian Toast Guide and Recipes.

Put bread in a linen bread bag and store it at room temperature. The linen allows the bread inside to breathe, unlike plastic bags. It's also a recyclable choice. You can purchase a linen bread bag or you can make one yourself.

Wrap the baguette in aluminum foil.

Tear off a large sheet of aluminum foil and lay the baguette on it lengthwise. Fold the long sides of the foil over the baguette and tuck the ends of the foil under. Crimp the aluminum foil so it's sealed shut.

Spread something on the bases to protect them from a topping if it is on the 'damp' side. A pretty obvious thing anyway - we all spread butter or marg (or cream cheese, or mayo) on our bread to prevent it getting soggy from a damp filling. So the same approach works just as well with canape-toast bases.