TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Garlic Bread or Toast

Toasted Garlic Pita Bread

Broccoli Cheese Soup with Homemade Croutons

Bread Recipes

Appetizer and Party Food Recipes

Italian Recipes

Crostini and Bruschetta (Italian Toasts)

Makes about 64 crostini or 42 bruschetta
(Can be made in any amount needed.)

There are some dips and spreads that are better with toasted bread than with crackers. Crostini or bruschetta are very easy and quick to make. The difference between the two is that crostini are thinner and toasted, whereas bruschetta are thicker and often grilled, although they may also be toasted. Which you need really depends on the topping or spread you are serving. Juicier toppings definitely require the thicker bruschetta. Crostini are more suitable for thicker spreads or on a buffet with other finger foods. This recipe is basic and can be made in any amount. You might want to add other seasonings. And, although it calls for baguettes, other breads can be used, especially rustic-style breads, whether they are white, multigrain or whole wheat. See the notes below for grilled bruschetta.

Ingredients

  • 2 French bread baguettes, about 3 inches in diameter and 16 inches long (see comments above)
  • About 4 tablespoons olive oil (can use olive oil spray)
  • Fresh garlic cloves, halved

Preheat oven to 400° F. Slice the baguettes into 1/4 to 1/2-inch slices for crostini, 1/2 to 3/4-inch for bruschetta. Brush or spray one side with the oil. Place on sheet pans or cookie sheets, oiled side down. Brush or spray the top. Place in oven and bake until lightly browned and toasted, 6 to 10 minutes. (Thicker slices should be baked at a slightly lower temperature, requiring more time until browned.)

Halfway through toasting, turn the trays to ensure even toasting and, if desired, flip the slices over to toast both sides. Remove from oven. Rub each piece with the cut side of the garlic halves while toasts are still hot. Use warm or at room temperature. Cooled leftovers can be wrapped in foil and kept at room temperature for several days, then refreshed briefly in the oven before using.

Notes: In a pinch, sprinkle bread with garlic powder before toasting and omit the garlic rub. Bruschetta can be prepared on a grill, in a grill pan or under the broiler. Use the same method, turn the slices when browned and be careful not to burn.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.