ISO: ISO: a recipe for bruschetta or crostini (they seem interchangeble to me)...
- Thread starter dawn_mo
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I'm confused about the difference between bruschetta and crostini...are they the same thing or is
crostini the toast and bruschetta when it has a topping? Anyone know? Also, I've had it when the toasts were really crisp and broke when bitten into but the ones I made in the oven were soft in the middle. Are they supposed to be crisp?
crostini the toast and bruschetta when it has a topping? Anyone know? Also, I've had it when the toasts were really crisp and broke when bitten into but the ones I made in the oven were soft in the middle. Are they supposed to be crisp?
I think they should be very crisp.When I make my own from a very good French
style baguette they don't break too badly. However these Italian toasts from Costco are very "airy" and crisp and when you bite into them it is a very clean break--not the "shattering" kind.
It seems to be interchangeable.
http://teriskitchen.com/appetize/crostini.html
http://teriskitchen.com/appetize/crostini.html
style baguette they don't break too badly. However these Italian toasts from Costco are very "airy" and crisp and when you bite into them it is a very clean break--not the "shattering" kind.
It seems to be interchangeable.
http://teriskitchen.com/appetize/crostini.html
http://teriskitchen.com/appetize/crostini.html
richard-in-cincy
Well-known member
Dawn, scroll down to Bruschetta & Crostini at this link
http://www.wholefoodsmarket.com/recipes/list_appetizer.html
http://www.wholefoodsmarket.com/recipes/list_appetizer.html
richard-in-cincy
Well-known member
Here's the Traditional Tomato Bruschetta Spread from that link
http://www.wholefoodsmarket.com/recipes/appetizer/tomatobruschettaspread.html
http://www.wholefoodsmarket.com/recipes/appetizer/tomatobruschettaspread.html
Bruschetta vs Crostini- here is the difference as I know it
I don't speak Italian but I know that Bruschetta came from the word bruscare which means cooking over coals- or toasting. It was originally toasted bread that was dipped into freshly-pressed olive oil and was probably rubbed with garlic first. Now days we pile stuff on top of toasted bread and call it Bruschetta- generally non-cooked stuff like chopped tomatoes, basil, garlic mixed with oil and we serve at room temperature. Bruschetta is generally toasted all the way through so it is crisp.
Crostini is generally a hot canape-style appetizer. Bread is toasted on one side then turned over. Stuff is piled on the toasted side then slid under a broiler or into a hot oven and finished so the other side of the bread does end up toasted but usually a little soft inside. Toppings can be almost anything but usually includes olive oil.
Of course for every 10 cooks there are 10 different recipes and Bruschetta and Crostini have been interchanged by many who didn't bother to go back and find out the origins so today anything is acceptable.
Dawn, I would just "wing" it for a recipe- cut, squeeze and chop some Romas, chop a little garlic, a little onion if you like and some basil. Mix and add a stream of good olive oil to it. Let it macerate about 20 minutes or more and pile on toasted bread. Delicious!
I don't speak Italian but I know that Bruschetta came from the word bruscare which means cooking over coals- or toasting. It was originally toasted bread that was dipped into freshly-pressed olive oil and was probably rubbed with garlic first. Now days we pile stuff on top of toasted bread and call it Bruschetta- generally non-cooked stuff like chopped tomatoes, basil, garlic mixed with oil and we serve at room temperature. Bruschetta is generally toasted all the way through so it is crisp.
Crostini is generally a hot canape-style appetizer. Bread is toasted on one side then turned over. Stuff is piled on the toasted side then slid under a broiler or into a hot oven and finished so the other side of the bread does end up toasted but usually a little soft inside. Toppings can be almost anything but usually includes olive oil.
Of course for every 10 cooks there are 10 different recipes and Bruschetta and Crostini have been interchanged by many who didn't bother to go back and find out the origins so today anything is acceptable.
Dawn, I would just "wing" it for a recipe- cut, squeeze and chop some Romas, chop a little garlic, a little onion if you like and some basil. Mix and add a stream of good olive oil to it. Let it macerate about 20 minutes or more and pile on toasted bread. Delicious!
REC: "Melted" Pepper Bruschetta. This isn't a tomato recipe but it's very good
It's from "Under the Tuscan Sun" by Frances Maye.
Thinly slice 4 red bell peppers. Place in a covered skillet with a little olive oil, several tablespoons balsamic vinegar, salt and pepper. Cook covered over low heat, stirring occasionally, for about an hour. Add more vinegar or a little water if necessary to keep from scorching. They will melt down into a jam-like consistency and be a rich mahogany color. (Can be made way ahead.)
Grill baguette slices, rub with a cut garlic clove and top with the peppers. Garnish with a little chopped parsley or basil. This is great to do while heating the barbecue for the main event, and it's easy enough that you can put a guest in charge.
Leftover peppers keep a long time in the refrigerator and they're amazing on a grilled Swiss cheese sandwich.
It's from "Under the Tuscan Sun" by Frances Maye.
Thinly slice 4 red bell peppers. Place in a covered skillet with a little olive oil, several tablespoons balsamic vinegar, salt and pepper. Cook covered over low heat, stirring occasionally, for about an hour. Add more vinegar or a little water if necessary to keep from scorching. They will melt down into a jam-like consistency and be a rich mahogany color. (Can be made way ahead.)
Grill baguette slices, rub with a cut garlic clove and top with the peppers. Garnish with a little chopped parsley or basil. This is great to do while heating the barbecue for the main event, and it's easy enough that you can put a guest in charge.
Leftover peppers keep a long time in the refrigerator and they're amazing on a grilled Swiss cheese sandwich.
Bruschette (that's the plural of bruschetta) are thicker than crostini and are lightly toasted,
more browned on the edges with a lighter, softer center. They're then rubbed with garlic and drizzled with oil, etc.
Here's a link for more info:
http://www.islandfoodie.com/bruschetta.htm
more browned on the edges with a lighter, softer center. They're then rubbed with garlic and drizzled with oil, etc.
Here's a link for more info:
http://www.islandfoodie.com/bruschetta.htm
Not tomato-ie, but a good red pepper bruschetta:
Bruschetta with "melted" red peppers
This is from "Under the Tuscan Sun" by
Frances Mayes (sp?)
4 red bell peppers
1/4 cup (about, I use less) balsamic vinegar
Olive oil
Salt and pepper
Baguette slices
Split garlic
Slice the peppers thinly. Combine peppers,
vinegar, oil and S&P to taste in a covered
skillet. Cook over low heat, stirring
occasionally, until reduced nearly to a
paste, adding a little more vinegar or
water if necessary to keep from scorching.
This will take at least an hour. (You can
do the peppers way ahead of time.)
Just before serving, grill or broil the
bread slices. Rub with cut garlic. Top
with pepper mixture and serve.
Bruschetta with "melted" red peppers
This is from "Under the Tuscan Sun" by
Frances Mayes (sp?)
4 red bell peppers
1/4 cup (about, I use less) balsamic vinegar
Olive oil
Salt and pepper
Baguette slices
Split garlic
Slice the peppers thinly. Combine peppers,
vinegar, oil and S&P to taste in a covered
skillet. Cook over low heat, stirring
occasionally, until reduced nearly to a
paste, adding a little more vinegar or
water if necessary to keep from scorching.
This will take at least an hour. (You can
do the peppers way ahead of time.)
Just before serving, grill or broil the
bread slices. Rub with cut garlic. Top
with pepper mixture and serve.
REC: Bruschetta With Roasted Red Peppers and Goat Cheese
This is my absolute favorite bruschetta recipe. Sometimes I have this for dinner with a green salad. It is sooooo delicious!
BRUSCHETTA WITH ROASTED PEPPERS AND GOAT CHEESE
INGREDIENTS:
2 large red sweet peppers
1 large yellow sweet pepper
4 tablespoons extra virgin olive oil
Salt and black pepper, freshly ground
Fresh basil leaves, a generous amount, roughly torn or coarsely chopped
8 - 9 thick slices French baguette OR 8 - 9 thick slices country bread
3 - 4 large cloves garlic, peeled and cut in half
Extra virgin olive oil for drizzling, (optional)
5 1/2 ounces soft goat cheese, roughly chopped
DIRECTIONS:
1. Preheat the broiler. Roast peppers on an unoiled baking sheet until they start to collapse and the skins blacken, about 15-20 minutes. Turn occasionally so they blacken on all sides. (Or roast them in a preheated oven at 375 F). When done, leave the broiler (or oven) on.
2. Transfer peppers to a bowl and cover with plastic to trap moisture, or put them in a closed paper bag and put the bag in a bowl to catch the leakage. Leave for about 15 minutes or until cool enough to handle.
3. Peel the peppers and remove the stem and seeds.
4. Cut the pepper flesh into strips and place in bowl. Mix in 4 Tbsp olive oil, salt, black pepper, and fresh basil.
5. Lightly toast bread on both sides under the broiler (or in the oven) until golden brown; should be browned on the edges, and lighter in the middle. ***If using the broiler to toast the bread, keep a close eye on it; it will brown fast, around 50 seconds or less per side.
6. Rub hot bread with the cut side of the garlic cloves.
7. Sprinkle with salt, black pepper, and a little olive oil, (optional) - (I omit this step).
8. Lay the sweet pepper/basil mixture on top and crumble the goat cheese over it.
9. Drizzle over a little more olive oil, (optional) - (I omit this step).
Adapted from my files.
This is my absolute favorite bruschetta recipe. Sometimes I have this for dinner with a green salad. It is sooooo delicious!
BRUSCHETTA WITH ROASTED PEPPERS AND GOAT CHEESE
INGREDIENTS:
2 large red sweet peppers
1 large yellow sweet pepper
4 tablespoons extra virgin olive oil
Salt and black pepper, freshly ground
Fresh basil leaves, a generous amount, roughly torn or coarsely chopped
8 - 9 thick slices French baguette OR 8 - 9 thick slices country bread
3 - 4 large cloves garlic, peeled and cut in half
Extra virgin olive oil for drizzling, (optional)
5 1/2 ounces soft goat cheese, roughly chopped
DIRECTIONS:
1. Preheat the broiler. Roast peppers on an unoiled baking sheet until they start to collapse and the skins blacken, about 15-20 minutes. Turn occasionally so they blacken on all sides. (Or roast them in a preheated oven at 375 F). When done, leave the broiler (or oven) on.
2. Transfer peppers to a bowl and cover with plastic to trap moisture, or put them in a closed paper bag and put the bag in a bowl to catch the leakage. Leave for about 15 minutes or until cool enough to handle.
3. Peel the peppers and remove the stem and seeds.
4. Cut the pepper flesh into strips and place in bowl. Mix in 4 Tbsp olive oil, salt, black pepper, and fresh basil.
5. Lightly toast bread on both sides under the broiler (or in the oven) until golden brown; should be browned on the edges, and lighter in the middle. ***If using the broiler to toast the bread, keep a close eye on it; it will brown fast, around 50 seconds or less per side.
6. Rub hot bread with the cut side of the garlic cloves.
7. Sprinkle with salt, black pepper, and a little olive oil, (optional) - (I omit this step).
8. Lay the sweet pepper/basil mixture on top and crumble the goat cheese over it.
9. Drizzle over a little more olive oil, (optional) - (I omit this step).
Adapted from my files.
Dawn: I make this all the time. Fabulous and simple!!! (read on..
Bruschetta:
Slice a good French baguette diagonally into 1/4th inch slices. Very LIGHTLY brush with olive oil or butter (optional) and arrange on a baking sheet. Toast in the oven - 425 degrees - for about 8 minutes or until starting to turn golden on the top. (The underside will have toasted too at the same time). Watch that they don't burn! Remove and cool. They will keep for days in a plastic bag. They're sturdy and crisp.
Chop Roma tomatoes fairly small.
Add lots of chopped fresh basil.
Set out tiny dishes - one filled with olive oil and a tiny spoon, and one filled with kosher salt.
Just before serving, split a fresh garlic clove and rub the cut side on one side of each toast. Arrange on a platter with the oil and salt and bowl of tomato-basil mix. Each guest takes a toast, spoons on some tomato, and drizzles a little bit of olive oil over all. Sprinkle with some kosher salt.
This is so addicting!!! Everyone loves it and the do-it-yourself assembly just adds to it somehow. The garlic will give it a definite kick.
Bruschetta:
Slice a good French baguette diagonally into 1/4th inch slices. Very LIGHTLY brush with olive oil or butter (optional) and arrange on a baking sheet. Toast in the oven - 425 degrees - for about 8 minutes or until starting to turn golden on the top. (The underside will have toasted too at the same time). Watch that they don't burn! Remove and cool. They will keep for days in a plastic bag. They're sturdy and crisp.
Chop Roma tomatoes fairly small.
Add lots of chopped fresh basil.
Set out tiny dishes - one filled with olive oil and a tiny spoon, and one filled with kosher salt.
Just before serving, split a fresh garlic clove and rub the cut side on one side of each toast. Arrange on a platter with the oil and salt and bowl of tomato-basil mix. Each guest takes a toast, spoons on some tomato, and drizzles a little bit of olive oil over all. Sprinkle with some kosher salt.
This is so addicting!!! Everyone loves it and the do-it-yourself assembly just adds to it somehow. The garlic will give it a definite kick.