Bruschetta, crostini: what’s the difference? Technically crostini are ‘little toasts’ made for canapes; bruschetta is more substantial: grilled bread rubbed with garlic and olive oil. This recipe is for the latter and you can make it as simple as you like—but bring on the quality. The bread is key: sourdough, a country artisan loaf or a traditional French baguette are my favourites, toasting up nicely but staying chewy in the middle. For toppings I like a mix of tastes: pops of saltiness (prosciutto or olives), sour elements (pickled shallots, capers, a drizzle of vinegar) or sweet (sultanas or honey). Finish it off with some crisp breadcrumbs or nuts for a bit of crunch.