What is Crostini?
In Italian, “crostini” means “little toasts,” and it is a very accurate description of the food. Crostini are made by thinly slicing bread, typically plain white bread, and toasting or grilling so that it becomes crispy. The crostini may be drizzled with olive oil and salt and served plain, or they may be dressed with an assortment of toppings and used as appetizers or garnishes on foods like soups. Crostini are very easy to make at home, and they can also be purchased, packaged, at many grocers and import stores.
There are a number of uses for the toasted bread. Some bars put out plain crostini as bar snacks, since the salt and oil encourage people to drink more, while the bread assists with digestion. Crostini or toasted crackers are also often used for the bases of appetizers, as in the case of crostini grilled with heirloom tomatoes and mozzarella cheese, for example. Sometimes, crostini is served as a side dish with foods like steak tartare. Crostini may also be floated on soups, and is sometimes toasted with various cheeses in this instance. In this sense, crostini can be used like croutons.
To make crostini, many cooks use custom made loaves which make perfectly sized crostini. They can also be made from any type of Italian bread, such as ciabatta. As a general rule, each individual crostini is designed to be held easily in the hand, and is potentially bite-sized as well. The bread is sliced very thinly, and the slices are grilled or toasted in an oven before being brushed with olive oil.
Once prepared, crostini can be stored in an airtight container until they are needed. They can also be served plain and warm, or they can be baked again with toppings and served hot or cold as appetizers. Cold crostini may also be spread with things like cheese and pate, creating an appetizer similar to the canape.
Because they are thin and toasted, crostini tend to be very hard. When they are used like croutons in soup, the soup tends to soften them, but they retain a bready texture even with soaking, so that they will not dissolve entirely into the soap. Other sauces and dressing may soften crostini slightly, making them easier to eat. Since crostini hold their consistency well, they make a good base for appetizers being made ahead of time, since they should not become soggy. If the crostini are going to be served warm, the ingredients can be assembled beforehand so that the crostini are ready to slide into an oven at the last minute.
Written by S.E. Smith
