I love how the old world has a name for every dish, even if it’s just toast with something on it.
The Welsh have Rarebit (toast with cheese sauce), the French have Croque Monsieur (bread with melted ham and cheese), and the Italian have bruschetta (medium or thick sliced grilled bread seasoned with olive oil and garlic) and crostini (“small toasts”) of bread with a crunchy texture.
Bruschetta and crostini are great accompaniments for soups, salads, cheese boards and antipasti. Crostini are better if you want smaller bites for passed hors d’oeuvres and can be made in advance and stored in a ziplock bag.
Brushetta should be grilled and served that day since the outside will be crunchy and the inside a bit chewy. Bruchetta are better for a sit down dinner since pieces will be a bit bigger and the bread may fall apart with the juices of the topping.
Choose a hearty bread like sour dough or pain de champagne. Slice in large to medium slices with ½ thickness.
Brush with olive oil and rub with clove of garlic. Can be grilled or browned in broiler until edges are crispy.
Traditional tomato, onion and parsley tossed with olive oil. Can be spooned on to bread individually or served in decorative bowl and with a spoon for self service next to a basket of bruschetta or crostini.
Italian “Tonno” in olive oil