mohamed shili This Crostini recipe is a crispy and easy recipe, which uses ciabatta bread and fresh garlic. It’s the perfect party appetizer, a classic, foolproof base for any topping, ready in about 10 minutes.
Crostini (small toasted bread) Ingredients
The simple, essential foundation for the perfect Italian appetizer.
- 1 loaf of ciabatta bread
- 1 large clove of garlic, peeled and cut in half
- Good-quality extra virgin olive oil
- A tiny pinch of sea salt
How To Make Crostini (small toasted bread)
A step-by-step guide to the simple, authentic method.
- Slice the Bread: Cut the ciabatta loaf into 1cm (about ½-inch) thick slices.
- Toast the Slices: Heat a griddle pan or a barbecue to a high heat. Grill the bread slices on both sides until they are crisp and have beautiful char marks.
- Rub with Garlic: While the slices are still hot, take the cut half of the garlic clove and lightly rub its surface a couple of times over the toasted bread.
- Finish and Serve: Drizzle the toasts generously with good-quality extra virgin olive oil and sprinkle with a tiny pinch of salt. Serve immediately as is, or with your favorite toppings.
Recipe Tips
For the most authentic and flavorful crostini every time.
- What is the best bread for crostini? As the name “crostini” (little toasts) suggests, a smaller-diameter bread like a ciabatta or a baguette is traditional. It should be a good quality, sturdy bread that will become crisp when toasted.
- How do I get the best grill marks? The key is a very hot, dry griddle pan or barbecue. The high, direct heat toasts the bread quickly and creates those beautiful, slightly smoky char lines that add so much flavor.
- Why rub the bread with raw garlic? This is a classic Italian trick. The hot, abrasive surface of the toasted bread acts like a grater, scraping off just enough of the raw garlic to impart its pungent, fragrant flavor without leaving any actual pieces of raw garlic.
- Can I make crostini ahead of time? Crostini are at their absolute best when the bread is served warm and crisp, right after being toasted. If you need to prep for a party, you can prepare any toppings in advance, but you should always toast the bread just before serving.
Crostini Topping Ideas
Classic toppings to turn your crostini into a delicious meal.
The beauty of crostini is its versatility. While delicious on its own, it’s a perfect canvas for fresh toppings. Here are a few ideas:
- Classic Tomato & Basil: The most famous topping. Simply chopped ripe tomatoes, fresh basil, a little garlic, and a drizzle of olive oil.
- Marinated Vegetables: Leftover grilled or roasted vegetables like peppers, zucchini, or fennel.
- Beautiful Cheeses: A smear of soft goat cheese or fresh ricotta, or a thin slice of Parmesan.
- Flaked Fish or Meat: Good quality canned tuna, flaked crabmeat, or very thin slices of prosciutto.
How To Store Crostini
This dish is best enjoyed immediately.
- Best Eaten Fresh: Crostini rely on the textural contrast between the crisp, warm toast and the fresh topping, so they should always be assembled and eaten immediately. Leftover assembled crostini will become soggy.
- Storing Components: You can store leftover toppings in an airtight container in the refrigerator. The plain toasted bread can be stored in a paper bag at room temperature for a day, but will lose its freshness.
Crostini (small toasted bread) Nutrition Facts
An estimated guide per slice (plain).
- Calories: 80 kcal
- Carbohydrates: 12 g
- Protein: 2 g
- Fat: 2 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the difference between bruschetta and crostini?
The main difference is the bread. Bruschetta is typically made with larger, thicker slices of rustic bread like sourdough that are grilled. Crostini (u0022little toastsu0022) are usually made from smaller, thinner slices of bread, like a ciabatta or a baguette, and are always toasted until crisp.
Can I make crostini in a regular oven?
Yes. If you don’t have a griddle pan or barbecue, you can place the bread slices on a baking sheet and toast them under a hot broiler for 1-2 minutes per side, watching them very carefully as they can burn quickly.
Should I use fresh or stale bread?
Slightly stale bread (a day or two old) is actually perfect for making crostini. It’s a bit drier, which means it will toast up even more crisply.
Try More Recipes:
- Bread & tomato soup (Pappa al pomodoro) Recipe
- Beautiful bread sauce Recipe
- Basic bread recipe Recipe
Crostini (small toasted bread) Recipe
Course: AppetizersCuisine: ItalianDifficulty: Easy12
servings5
minutes5
80
kcalThe classic, authentic, and incredibly simple recipe for perfect crostini: small slices of ciabatta, grilled until crisp and charred, then rubbed with fresh garlic and drizzled with the best extra virgin olive oil.
Ingredients
1 loaf of ciabatta bread
1 large clove of garlic
Good-quality extra virgin olive oil
Sea salt
Optional Toppings: Chopped tomatoes, fresh basil, mozzarella, etc.
Directions
- Cut the ciabatta bread into 1cm (½-inch) thick slices.
- Heat a griddle pan or barbecue to high heat.
- Toast the bread slices for 1-2 minutes per side, until crisp and nicely charred.
- While the bread is still hot, cut the garlic clove in half and rub the cut side over the surface of each slice.
- Drizzle generously with good quality extra virgin olive oil and sprinkle with a tiny pinch of sea salt.
- Serve immediately, either plain or with your favorite fresh toppings.
Notes
- Using a high-quality, sturdy bread is the most important step for great crostini.
- The secret to the flavor is rubbing the hot toast with the raw garlic clove.
- Use the best, most flavorful extra virgin olive oil you can find, as its taste will really shine through.
- This is the perfect base for a classic tomato and basil topping, but it’s also delicious on its own.