Version from Italy
crostini — Italy
Small slices of toasted bread topped with savory garnishes such as pâté, cheese or vegetables, served as an Italian appetizer before a meal.
- 20 min
- Prep
- 5 min
- Cook
- 6
- Servings
- Easy
- Difficulty
Crostini, singular crostino and literally small crust, are small toasted slices of bread carrying a savory topping, served as a starter or alongside drinks. The base is kept thin and crisp so the topping stays the center of attention.
It is reported across Italy, where regional kitchens each favor their own toppings, from chicken-liver pâté in Tuscany to tomato, cheese or cured meats elsewhere. It is common on antipasti platters, where it often appears next to bruschetta, a related but usually larger and less crisp preparation.
A baguette or country loaf is sliced thinly, then toasted or grilled until dry and lightly colored on both sides, sometimes brushed first with olive oil. The topping is prepared separately and spread or spooned onto the bread just before serving, so the base stays crisp under it.
What sets one plate of crostini apart from another is almost entirely the topping: a smooth chicken-liver spread, a soft cheese with honey, chopped tomato and basil, or thin slices of cured ham are all common choices, and a single platter often mixes several toppings across the same batch of toasted bread.
Preparation
Slice the bread thinly and brush each slice lightly with olive oil.
Toast or grill the slices on both sides until dry and lightly golden.
Dice the tomatoes and toss them with chopped basil and a pinch of salt.
Spread a portion of the slices with chicken-liver pâté.
Top another portion with soft cheese drizzled with honey.
Spoon the tomato and basil mixture onto a third portion, or lay cured ham over it.
Arrange all the crostini on a platter and serve right away, while still crisp.
