Simple Crostini Recipe (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 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.

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. If your crostini seem a bit too hard, put the toppings on a bit in advance. The topping will soften the crostini.

I typically associate crostini with party appetizers and cheese plates, but you don't have to throw a party to enjoy these little toasts. For example, you can resuscitate a stale baguette by turning it into crostini. You can whip together a fun lunch or snack in no time with crostini and condiments from your fridge.

The trick is to heat the bread up so that water can be reabsorbed into the starch granules once again so it can revert to its springy, fresh-bread state. Now, if you have sliced bread you want to do this too. You can simply pop it into the toaster for a few seconds.

French baguette - We find the best bread for crostini to be a French baguette. But you may substitute any other crusty bread, like a rustic Italian bread, ciabatta, whole wheat, or whole grain bread. olive oil - May substitute butter.

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.

Just when it seems like we're getting somewhere in terms of sorting this all out, we encounter the tartine. Basically it's a French word for an open-faced sandwich. Tartines can be small or large, eaten for breakfast or lunch.

How do you revive stale crostini? ›

You can revive stale bread by dipping it in water and baking it at 175ºC / 350ºF degrees for 7-10 minutes.

Crostini will keep well in an airtight container for a week to 10 days. If crostini lose some of their crispness, you can reheat them (again in a single layer on a sheet pan) for 4-6 minutes at 350˚F. Crostini are also delicious when prepared on the grill as they get a slight smoky flavor.

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: 1: Enable Linux from Chrome settings.

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.

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.

You can make the topping up to 2 days in advance and the crispy baguette slices the day before. If the baguette slices begin to soften at all, you can crisp them back up by popping them into the oven for a few minutes.