Crostini and Bruschetta are some of the most popular Italian appetizers generally used as Antipasito . They are very easy and quick to make.
But what are crostini or Bruchetta??
Basically consist on slices of lightly toasted Italian bread style, with a variety of toppings, generally patés, dips, spreads or topping mixture of vegetables finely chopped. The topping should be spread about a quarter-inch thick.
The main difference between the two is the thickness, bruchetta being the thickest. In their absence, a long thin loaf such as a baguette will work well
CROSTINI
This Italian word means "little toasts". The thin slices of bread are toasted, drizzled with olive oil, and served warm. They may be topped with a savory, finely diced mixture such as cheese, vegetables, meat or seafood.
BRUSCHETTA
From the Italian word 'bruscare' meaning "to roast over coals". The thin slices of
bread are toasted, rubbed with garlic, then drizzled with olive oil and served warm.
Bruschetta is a food originating in central Italy. It was eaten during the 15th century. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables and/or cheese. Bruschetta is usually served as a snack or appetizer. In Tuscany, bruschetta is called fettunta, meaning "oiled slice".
What type of bread to use? Well, one alternative is the Tuscan Unsalted bread, or the special “crostino” loaves that can be found on Italian bakeries, but in their absence a long thin loaf or bread such as a baguette, sliced on a diagonal, into half-inch slices, will work very well...So make your own Crostini or use the leftover bread
