Tomato-Basil Crostini.. Made Two Ways, Difference b/w Bruschetta & Crostini

 

Bruschetta (pronounced Brus-K-eta in Italy and Bru-Sh-eta in USA), is derived from the Italian "bruscare," which means "to roast over coals," refers to the bread, not the toppings. Rather large slices of bread are grilled, rubbed with garlic, then drizzled with olive oil. They are usually topped with tomatoes and basil, though other toppings from meats to vegetables can be used.

Crostini, "little toasts," are thinner, smaller slices of bread (usually from a baguette) that are always toasted then piled with various toppings, such as vegetables, savoury spreads, and cheeses.

Though the two terms are different but are used synonymously in most restaurants here.

I love the basil, especially in summer when it’s freshness is just perfect to escape from this heat. I do not mind topping my salad bowl with these refreshing leaves anytime but one product made using these leaves which I can not deny any time, is the Pesto. My family loves the Pesto and I love making it as it’s quick to make and can be stored easily.

Recently, when I visited the Jehan Numa Palace Hotel with the kids and again later with my dear friend A, I had ordered the tomato-basil bruschetta both the times, and loved it to the core. In Jahanuma too, they had used a French loaf for the preparation and yet called it a Bruschetta, Anyways, one bite in to the Bruschetta, was like a visit to the heaven for me, the flavours outburst on my palate and I just craved for more. I decided to attempt it in my kitchen and glad I did, as me and my kid were grinning eating these beauties. We were overwhelmed with joy and my kid showed his thumbs up, after finishing his plate. The first version made use of the Pesto but I wanted to make another version again which I wanted to simplify further, so that it would not depend on the Pesto and yet gave the same satisfaction and freshness.

I made use of the  home made ‘Garlic Oil’ for toasting the crostini, to give it a distinguished garlic flavour and then spread the toppings over it. So here are the two ways of using tomato-basil as toppings..

Ingredients For

Version I- Pesto-Tomato Bruschetta

Serves:2

Preparation Time:10Mins

Baking Time:6-7mins

1-2 small size tomatoes, deseeded & finely chopped

2tsp Home Made Basil Pesto

a pinch of freshly ground pepper

7-8 slices toasted baguette/French loaf

Home made garlic oil
More EVOO (extra virgin olive oil) if required

Method 1

Apply Home Made Garlic Oil lightly on the bread slices and bake on 180C for 6-7mins.

Wash and finely chop the tomatoes, mix the Home made Basil Pesto and pepper, to make the topping.

Spread the topping on the freshly baked bread and serve immediately.

Version II- Tomato-Basil Bruschetta
Serves:2
Preparation Time:5mins
Baking Time:6-7mins

7-8 baked French loaf/Baguette Slices
3small tomatoes finely chopped
1thick garlic clove chopped finely
2-3tsp freshly chopped Basil leaves
2tbsp EVOO
salt & pepper to taste
Home Made Garlic Oil


Method 2




Bake the bread slices as in Method 1.
Mix all ingredients other than bread and top it over bread slices.
Serve immediately.



I can promise that both these versions of crostini, make ideal starters and after school snack. Sending this to my event ‘Only’ Snacks & Starters, hosted by Raji.

Tip: The Crostini should be served immediately after putting the topping else it will turn soggy and chewy.