Crostini is the Italian way to say toasts. They differ somewhat from bruschette, but it’s a fine point. Perhaps they are more similar to canapés, yet a bit rustic—they could be cousins. An assortment of several kinds of crostini makes an attractive first course, and they’re also great at a party. In Tuscany, chicken liver crostini are famously delicious, as are toasts spread with warm mashed white beans. Paired with a glass of wine, they can be a light meal. These crostini with sweet Gorgonzola, rosemary, caramelized onions, and walnuts are served hot from the oven—a sort of open-faced cheesy Italian rarebit.