Being Italian, crostini and bruschetta were staples at holidays and dinners. My mom makes a mean tomato bruschetta, which is a family favourite. These are crostini, but Curtis bought the wrong bread and I said to hell with it. But really you can use these toppings on either, the difference is just the size of the bread and slice thickness. Crostini are thought of as more finger food, smaller bites. It actually translates to “little toasts” in Italian.
These are generally the first to go at parties or appetizers at dinner. Sometimes Curtis and I just make a few and eat them as a meal. You an literally make any toppings and put it on a piece of toast brushed with olive oil and garlic.
I used a handful of ingredients and made three toppings with them. That way you don’t have to worry about buying a ton of groceries and being flustered. These simple, yet delicious combinations will be a hit, I guarantee that!
A good baguette or french bread
1 baguette, sliced 1/4 inch thick slices
Artichoke Hearts
Mozzarella (Preferably Burrata)
Prosciutto
Basil
Ricotta
Arugula
Cherry Tomatoes
Olive oil
Garlic
Kosher Salt
Pepper
Chili Flakes
Honey
Balsamic or Red Wine Vinegar
Preheat oven to 350 F.
Lay the baguette slices across a baking sheet. Drizzle with olive oil and season with a little S&P. Bake for about 20 minutes, flipping once halfway through, until golden brown. Set aside to cool. Then apply toppings and Enjoy!
Topping 1: Tomatoes, Arugula, Proscuitto, Ricotta and Balsamic Vinegar
Topping 2: Ricotta, Artichokes, Honey
Topping 3: Tomatoes, Basil, Mozzarella
YUMM! I should not be reading this during dinner time when I’m starving…
I love the addition of the artichoke in this one! Very cool and delish!
I love your ideas! These would be great to serve on New Years Eve!
We usually make Brushetta with tomatoes, fresh mozzarella, basil and good EVOO. I can’t wait tto try your toppings suggestions..they sound yummy!
Nice blog, great pictures, I will definitely try this recipe.
thanks michele