Jeni Wright, Eric Treuille, Le Cordon Bleu

Bruschetta and Crostini

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

Italians serve these bread slices with a variety of different toppings. The terms are often confused, but crostini are thin, crisp and elegant, and bruschetta are thicker and more rustic. You can use any type of bread - baguette are good for crostini, ciabatta and pugliese for bruschetta.

Garlic bruschetta
Cut 2-cm thick slices of bread. Rub both sides with the cut side of a peeled and halved garlic clove, then toast.
Olive oil crostini
Toast 5-mm thick slices of bread. While still warm, brush one side of each slice with virgin olive oil.