Authentic Crostini Recipe Italy, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Similar to the French canapé, Italian crostini consist of pieces or slices of grilled or toasted bread that are either just brushed with olive oil or topped with various ingredients, such as meats, fish, vegetables, or cheese, which can be either chopped or mashed into a paste. The length of preparation depends mostly on what toppings you choose, but most crostini recipes require no more than a few minutes to make. You can use any bread you like or have on hand; however, already toasted bread slices can be purchased in the store, which significantly reduces the preparation time. Crostini are a perfect summer dish as they are quick and simple to prepare, and because they are portable, make an excellent finger food choice.
Pair with
Cooking tips
-
bread
Ideally, you should use a lighter, airier bread that can get crispier when grilled or toasted than regular bread, which is why baguettes are often used to make crostini. Also, depending on your preference, you can slice the bread whichever way shape you like, and make them as thin or as thick as you’d prefer. -
alternative uses
Besides being used for holding various toppings, Italians also use crostini in soups the same way as croutons.
Recipe variations
-
Academia Barilla's Mozzarella, Arugula, and Tomato Crostini
Ready in 20minCourtesy of Academia Barilla, this recipe for mozzarella, tomato, and arugula crostini, which is perfect as a healthy summer snack, is done in under 20 minutes since the only task is to grill the bread and chop the ingredients for the topping.
-
Italian Academy of Cuisine's Crostini with Figs and Anchovies
Ready in 15minThe recipe adapted from the Italian Academy of Cuisine is for crostini as prepared in Sardinia, where they spread them with a paste made with anchovies, figs, and garlic. Locals will typically use pieces of pistoccu bread, but any other kind of toasted bread is a good enough substitute.
-
Crostini with Provatura Cheese
The recipe adapted from the website of the Italian Academy of Cuisine is for crostini as prepared in the region of Campania. Unlike traditional crostini, where a topping is placed on top of sliced bread, in this version, the bread and provatura cheese are skewered and baked in the oven until the cheese has melted and the bread is golden and crusty. By the end, the skewers are poured over with the anchovy-butter sauce. The provatura cheese may be difficult to find in your area, but you can use mozzarella cheese instead.
Academia Barilla's Mozzarella, Arugula, and Tomato Crostini
PREP 20min
READY IN 20min
Courtesy of Academia Barilla, this recipe for mozzarella, tomato, and arugula crostini, which is perfect as a healthy summer snack, is done in under 20 minutes since the only task is to grill the bread and chop the ingredients for the topping.
Ingredients
Mozzarella, Arugula, and Tomato Crostini
6 slices white bread
⅝ lb mozzarella cheese
6 tbsp fresh tomatoes, cubed
8 tablespoons arugula, thinly sliced
5 tablespoons extra virgin olive oil
salt and pepper to taste
Preparation
Mozzarella, Arugula, and Tomato Crostini
Cut the bread slices into four squares then toast them in the oven or on a grill for a few minutes, taking care that you turn them often as they cook so they can turn golden brown all over.
Drain mozzarella and cut it into small dices. In a large bowl, combine mozzarella, tomatoes, arugula, and olive oil, then season with salt and pepper.
Place a tablespoon of the topping on every piece of bread. For serving, arrange the crostini on a platter.
Other Variations
-
Italian Academy of Cuisine's Crostini with Figs and Anchovies
Ready in 15minThe recipe adapted from the Italian Academy of Cuisine is for crostini as prepared in Sardinia, where they spread them with a paste made with anchovies, figs, and garlic. Locals will typically use pieces of pistoccu bread, but any other kind of toasted bread is a good enough substitute.
-
Crostini with Provatura Cheese
The recipe adapted from the website of the Italian Academy of Cuisine is for crostini as prepared in the region of Campania. Unlike traditional crostini, where a topping is placed on top of sliced bread, in this version, the bread and provatura cheese are skewered and baked in the oven until the cheese has melted and the bread is golden and crusty. By the end, the skewers are poured over with the anchovy-butter sauce. The provatura cheese may be difficult to find in your area, but you can use mozzarella cheese instead.
Other authentic recipes
Rating And Comments
Rate It
Wanna try?
Add To List