06.10.10

What to Eat: Crostini and Bruschetta

Never met a topped toast you didn’t like? Here are a few you’re sure to love.

Grilled Bread With Olive Oil, Garlic, and Tomato
by Marcella Hazan

The woman who perfected the brew for balsamic vinegar helps you perfect this party favorite.

A classic is a classic for a reason, its excellence being recognized as unparalleled, its authenticity unquestionable. In the world of bruschetta, this Bruschetta al Pomodoro is that Italian culinary classic. A slice of crusty bread, grilled until crisp, is rubbed with garlic, drizzled with olive oil, and topped with the simple combination of seasoned ripe tomatoes and fresh basil. No embellishments necessary.

Click here for the recipe.

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Three Crostini
by Jamie Oliver

A trifecta of guilt-free yet delicious snacks from Mr. Oliver himself will be a no-brainer and a crowd-pleaser at your next soiree.

Many people believe bruschetta and crostini to be interchangeable… and they’re wrong. Though the two are very similar—crispy, grilled sliced bread with a sprinkle of olive oil—crostini are not rubbed with garlic as bruschetta are, and they’re usually smaller, thinner, and crisper, with less-abundant toppings. An excellent hors d'ouevre, crostini can be topped with nearly anything, and Jamie Oliver has three sure-to-please topping combinations: prosciutto, figs, and mint; greens braised with garlic; and Buffalo mozzarella with chile.

Click here for the recipe.

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Brie Toasts With Chardonnay-Soaked Golden Raisins
by Laura Werlin

A James Beard Foundation Award winner and cheese aficionado shows you how to make this dish that melts in your mouth.

Bruschetta and crostini are rustic foods, invented centuries ago as a way to use up stale bread. These days, they’re often taken to sophisticated heights with high-quality bread and stylish toppings. This version, which deconstructs the flavors of Chardonnay—vanilla, butter, oak—re-creates those flavors on a piece of toasted baguette. Sweet golden raisins are plumped up in Chardonnay and vanilla, bread is lightly brushed with butter, and the whole thing is brought together with a piece of rich, earthy triple crème cheese.

Click here for the recipe.

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Caramelized Onions and Balsamic Vinegar Bruschetta
by Fran Gage

Sweet and tangy flavors bring this bruschetta concoction to a whole new level.

So you like a classic, but you’re also a little radical; you’re a traditionalist with flair; you go for the timeless with a twist. In that case, bruschetta with tomato might seem a little common. This recipe, however, has just the right amount of contemporary panache to pay tribute to the old while servicing your modern impulses. Onions are cooked long and slow until they’re sweet and caramelized, then flavored very gently with high-quality balsamic vinegar. A rich, golden version of a standard.

Click here for the recipe.

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Calamari Bruschetta With Tomatoes, Goat Cheese, and Mint
by John Ash

A Food Network star shares this hearty recipe, which combines exotic flavors and ingredients in a way that may have you serving this starter as a main.

Bruschetta, while larger and more filling than crostini, are still pretty much snacks. And sometimes a snack should be really substantial, something to sink your teeth into, something that makes you completely forget your hunger. This bruschetta, topped with squid, tangy goat cheese, fragrant mint, and sweet roasted garlic, is a meal on toast.

Click here for the recipe.

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