Bruschetta + Crostini

What's better than crusty bread and tasty toppings? Bruschetta and crostini make the ultimate appetizer, and F&W's guide has dozens of delicious recipes. The main difference between these two toasts is that crostini is often thinly sliced, while bruschetta is usually served in thicker slices and drizzled with olive oil before it's toasted. The standard topping is diced tomato mixed with olive oil, garlic and Italian herbs—delicious, but a little boring. We love to mix things up by adding pesto, grilled veggies, ricotta and pancetta. One of our favorite recipes is a dessert-style bruschetta, topped with grilled nectarines and cherries, as well as creamy mascarpone mixed with honey. The fruit gets marinated in lavender sugar and citrus zest, and caramelizes on the grill—this is truly the perfect way to showcase summer's best fruit. Whether you're craving something sweet or savory, F&W's guide to bruschetta and crostini has all the recipes you need.

Most Recent

Burst Cherry Tomatoes and Pancetta
Best New Chef Michael Gallina of Vicia in St. Louis has a way with vegetables, and this time of year tomatoes are his muse. His Burst Cherry Tomatoes and Pancetta is a simple sauté that brings everything to the table: sweet acidity from the tomatoes; a salty, savory chew from the pancetta; and aromatics from the garlic and onion. The pancetta seasons the mixture, which begs to be served over ricotta toast. You can also try the combo tossed with pasta.
Lima Bean and Ricotta Crostini
Food & Wine's Justin Chapple thinks that lima beans deserve a place on every table, especially when they're made into a bright, herby salad and piled onto crunchy and creamy ricotta toasts. Slideshow: More Bean Recipes 
Crostini with Scamorza and Peperonata
Rating: Unrated 1
New York City chef Andrew Carmellini tops crusty grilled bread with Italian scamorza cheese and a mildly spicy mix of peppers. He swears by dried Calabrian oregano pulled right off the stem as the perfect finish to the tasty crostini. Slideshow:  More Crostini Recipes 
Country Ham and Pickle Crostini
This four-ingredient snack couldn’t be simpler: Just top toasts with sliced country ham and pickled vegetables. Sommelier Matt Tunstall of Stems & Skins in South Carolina opts for a Vouvray with these crostinis. Slideshow:  More Quick Appetizer Recipes 
Bruschetta with Peperonata
Mario Batali tops crisp, garlic-rubbed bread with tender, sweet peppers enlivened with chiles and anchovy paste. Slideshow:  More Bruschetta and Crostini Recipes 
Bruschetta and Crostini
With only three basic ingredients—bread, oil, and garlic—bruschetta and crostini are ridiculously easy to make. The crispy bite-sized toasts can then be completed with endless topping options, and served as appetizers or hors d'oeuvres at a cocktail party.

More Bruschetta + Crostini

Bruschetta with Pickled Okra
Fresh summer bruschetta takes a Southern turn with the addition of salty pickled okra. Slideshow: Bruschetta and Crostini Recipes 
New Year's Day Black-Eyed Peas
Rating: Unrated 1
"Growing up in a large family of mixed heritage in the South, it seemed only natural to make things up as we went along," says Ryan Hardy. "My mother, a Yankee, insisted that it was good luck to have black-eyed peas on New Year's Day and she'd save the bones from country ham hunks just for that day." Hardy, who has childhood memories of black-eyed peas simmering on the front burner (and collards on the back burner), has adapted the recipe over the years; he now serves the hearty peas with garlic-rubbed toasts and garnishes them with generous amounts of freshly grated Parmigiano-Reggiano. More Southern Recipes

Grilled Marrow Bones with Rosemary-Lemon Bruschetta

Rating: 5 stars

Chris Cosentino uses the phrase God's butter to describe rich, decadent bone marrow. Here he serves it alongside grilled toasts rubbed with rosemary and lemon. For a more potent herbal flavor, singe the rosemary sprigs on the grill for a few moments before rubbing the toasts. More Hors d'Oeuvres Recipes