Of Bruschetta and Crostini

How bruschetta differ from crostini was a mystery to me until today, when I did a little research to unearth the right term to apply to the recipe below!

Turns out, the difference between the two Italian appetizers lies in the size of the bread slices (large versus small) and the method of bread preparation (grilling versus toasting, though how much this latter distinction matters is a subject of debate).

Bruschetta are large slices of bread that are grilled (the word’s root, bruscare, means “to roast over coals”), rubbed with garlic, and drizzled with olive oil.  Bruschetta can be served in their native state, or topped with the classic combo of tomatoes and basil, or embellished with whatever mix of vegetables, meats, or herbs strikes the cook’s fancy.  In America, we sometimes confuse whether bruschetta refers to the bread or the topping, but in Italy, the bread is always the object.

Crostini, in contrast, are smaller slices of bread — typically sliced from a baguette and narrower in diameter and thickness than bruschetta — that are toasted (the word literally means “little toasts” in Italian) and topped with all manner of good things in the vegetable, meat, and cheese categories.

And here’s something else I didn’t know: bruschetta is pronounced brews-ketta!  For years, I’d made the “c” soft, pronouncing it brews-shetta.

Whether you call it bruschetta or crostini, or pronounce your “c” hard or soft, the tasty, flexible appetizer below comes together quickly and makes people happy.  Try it, you’ll see!

Artichoke-Parmesan Crostini
Serves: Variable (depends entirely on how hungry the lucky recipients are!)

::  1 narrow baguette, sliced into 1/4-inch-thick slices (we like sourdough, but a French or Italian loaf is also lovely)
::  olive oil (for brushing on the bread before toasting, plus ~2 tablespoons to mix into the topping)
::  2 14-oz. cans water-packed artichoke hearts, drained and roughly chopped
::  1/2 to 1 cup Parmesan cheese, grated (the more decadent you feel, the more you should add!)
::  1/4 cup chopped parsley
::  2-3 tablespoons red wine vinegar (to taste)
::  1/2 teaspoon Italian seasoning  (to taste)

Preheat oven to 350 F.  Brush baguette slices on both sides with olive oil.  A pastry brush is great for this job, but a spoon or clean fingers will work too.  Place slices on a baking sheet.  Sprinkle with pepper, and salt if you’d like, though salt is not necessary, as the Parmesan in the topping will contribute enough.  Bake 10-12 minutes, turning them over once if you are feeling industrious and want your bread toasted on both sides, or not turning them over at all if you are feeling tired, forgetful, or English about your toasts.

As the crostini toast, make the topping.  Roughly chop the artichoke hearts.  Combine them in a bowl with Parmesan and parsley.  Add olive oil, red wine vinegar, and Italian seasoning to taste — the amounts are quite flexible!

Spoon topping onto crostini and arrange on a plate for everyone to admire and enjoy.  Garnish with more Parmesan, if you’d like!