Run out of plates or just looking for an easy bite? Let’s try this Italian Crostini that will make any gathering divine!
Nowadays when we are a tap away from all the goods Earth’s commercial power can provide, it’s hard to imagine that there were times a little while ago when it was far more difficult to source materials for ourselves.
Crostini was invented as a way of serving food at occasions where plates and cutlery wasn’t in abundance.
Crostini means “little crusts” in Italian. If we have time inspecting these little crusty and crackling pieces of bread between picking them up from the plates and fairly quickly placing them into our mouth without cutting a dash, we may come to the conclusion that the name is a rather well-placed one.
Crostini is a small piece of bread, baked or rather just roasted in the oven removing most of the remaining moisture what’s been left there by the baking process. The difference between Crostini and Bruschetta is that the latter is just toasted bread with soft interior and crunchy exterior while the former is dried out to be crunchy through and through.
The remaining parts of the recipe is where our creativity is let out to shine, besides of course, the dripping rivers of olive oil, since the dish being Mediterranean. Toppings can be identical, both for Bruschetta and Crostini, yet the end results will be marginally different, due to the textural differences of the base.
It doesn’t matter what topping we choose to include, as there aren’t toppings that won’t fly on a piece of crunchy bread but if we don’t want to seem out of place, make sure there are enough plates.
Ingredients
- Fresh loaf of Italian or French bread/baguette
- Olive oil
- Topping of choice
- Jamon serrano
- Guacamole
- Tomato
- Cheese
- Salsa verde
- Anything edible
How to make Crostini
- Slice the bread or baguette up. Although it’s recommended to use fresh french baguette or fresh Italian bread, given that the Crostini’s history any bread would do.
- Place the slices onto the middle wire rack under a highest set temperature broiler in the oven. Toast until golden brown spots/lines start to appear around the edges or randomly on top.
- Flip the slices over then keep toasting until golden brown spots start to overwhelm the bread.
- Check the other side and flip the Crostini slices again if necessary to achieve the same golden brown color on both sides. This method yields slightly softer textured Crostini slices, for harder pieces use more time with bottom and top heater turned on at lower temperature about 400°F / 200°C.
- Let them cool off a bit then top them up with whatever ingredients we have at hand.
Enjoy!
Crostini Bread Recipe
Ingredients
- 1 Fresh loaf of Italian or French bread/baguette
- 1 tablespoon Olive oil
- Topping of choice
- Jamon serrano
- Guacamole
- 2 medium Tomatoes
- Cheese
- Salsa verde
- Anything edible
Instructions
- Slice the bread or baguette up. Although it’s recommended to use fresh french baguette or fresh Italian bread, given that the Crostini’s history any bread would do.
- Place the slices onto the middle wire rack under a highest set temperature broiler in the oven. Toast until golden brown spots/lines start to appear around the edges or randomly on top.
- Flip the slices over then keep toasting until golden brown spots start to overwhelm the bread.
- Check the other side and flip the Crostini slices again if necessary to achieve the same golden brown color on both sides. This method yields slightly softer textured Crostini slices, for harder pieces use more time with bottom and top heater turned on at lower temperature about 400°F / 200°C.
- Let them cool off a bit then top them up with whatever ingredients we have at hand.
Notes
Nutrition
Pin now, Enjoy later!
