If you’re wondering what the difference is between bruschetta and crostini, it has more to do with the preparation than with the size and thinness of the bread. Both bruschetta and crostini are Italian terms for toast bread. Generally, crostini are smaller and thinner. But that isn’t what really sets it apart from bruschetta.
Crostini is simply toasted slices of bread served with a variety of toppings.
Bruschetta is toasted bread rubbed with raw garlic, drizzled with olive oil and served with or without topping.
This dish, then, is a bruschetta because I toasted the bread slices, rubbed them with garlic and drizzled them with extra virgin olive oil before piling on the topping.
- ¼ c. of blanched, squeezed and chopped spinach (see how)
- ¼ c. of shredded cheese, whatever variety you like
- ¼ c. of chopped tomatoes
- salt and pepper, to taste
- 4 to 6 slices of bread (I used a baguette but you can choose any kind of bread)
- 1 clove of garlic, cut in half
- extra virgin olive oil
- Stir together the chopped spinach, cheese and tomatoes. Season with salt and pepper.
- Toast the bread until light browned.
- Rub the bread on both sides with the cut sides of the garlic. Drizzle with olive oil. If you need an illustration, see the bruschetta with tomatoes, basil, pimiento and cheese recipe in the archive.
- Divide the spinach mixture among the bread slices and pile a portion on top of each. Serve immediately.