For those who aren't aware, crostini are small slices of bread, whereas bruschetta gives larger, more rustic slices. In other words, you can make small or large as suits the appetites of your guests. The smaller version is used as a canapé and sliced ciabatta is perfect - part baked baguettes work well too – larger sourdough loaves, sliced and toasted would satisfy larger appetites.
It's back to my lists again, but you'll see that it can be as easy or as complicated as you'd like to make it.
Ciabatta, baguettes or sourdough, sliced.
You can buy part baked baguettes, sliced – a gluten free option
is also available and works very well and you won't taste any
difference
Garlic (fresh or paste)
Olive oil
Tapenade*
Pesto*
Tomato puree*
Toppings
Finely chopped chilli – red and/or green
Goat's cheese – cubed or sliced
Any Italian cheese – e.g. Dolcelatte or Gorgonzola, cubed
Parmesan, Pecorino, Grand Padano (grated), Mozzarella and Taleggio
Olives, pitted and chopped
Mediterranean vegetables, roasted and diced
Parma ham, cut into small triangles, twisted into a cone shape
Salami, as for Parma ham
Anchovies, chopped finely
If you are using garlic paste add olive oil and mix to a paste. Spread sparingly onto the bread, then add any option marked * above. Complete with toppings of your choice – two – three – don't overload.
Whatever you choice of toppings chop, roast or dice ahead, place in small boxes, cover and fridge ready to dress your bread. My tip would be to top your crostini straight onto a baking sheet, lined with baking parchment, cover with cling film and set aside, keeping cool – fridge if you have room.
Pre-heat your oven 180fan/200c/Gas 6. Cook for 3-4 minutes (set your timer!) until golden and crispy.
Transfer to a serving plate and pass to the hungry hoards, pausing only for the accolades!
If you'd like to make your own paste ...
