Crostini and bruschetta are often used interchangeably. Both consist of toasted bread sliced topped with anything that appeals to the imagination. The main difference between the two is that bruschetta is rubbed with garlic and olive oil before grilling or toasting, whereas crostini forgo the garlic step.Both are appetizers of Italian origins, but this simple little delight I picked up from the Spain holiday section of Betty Bossi’s Saveurs et Rêves de Vacances.
The recipe suggests using fresh oregano leaves to garnish, but really you can use almost any fresh herb, such as basil, coriander, thyme, or even mint.
An easy, chic, and indulgent appetizer.
1 baguette or ciabatta
2 cloves garlic
1/4 cup olive oil
3 large tomatoes
3/4 tsp salt
a good grinding of pepper
1 Tbsp olive oil, extra
2 tsp shredded basil leaves
Crush the garlic cloves and mix well with the quarter cup of olive oil; set aside.
Cut the baguette into half centimeter round slices, arrange in a single layer on a baking sheet.
Brush the bread slices with the garlic oil, and bake in a preheated 450F for about 5 minutes, give or take a minute or two.
Remove from the oven and set aside to cool.
Meanwhile blanche the tomatoes for a few seconds in boiling water, peel, and chop into a fine dice.
(Look at Tomato Tart recipe for how to blanche a tomato).
Stir into the diced tomatoes the salt, pepper, and extra tablespoon of olive oil.
Spread a tablespoon of the tomato mixture over the cooled toasted bread slices, garnish with the basil.