What is Crostini?

@simrin-- You could cook the peppers with some olive oil and oregano and add some cheese to it, maybe feta, blue cheese or goat cheese. I personally love goat cheese crostini, delicious!

I had bruschetta crostini last week at someone's house for the first time in my life.

I did't like it. The bread was way too crispy, it was so difficult to bite into and difficult to chew! The bruscetta was okay but nothing special. And the whole thing was cold, I would have preferred a warm appetizer.

Are all crostinis this bad or was it just this particular one? I'm not impressed with this appetizer, I would never order it at a restaurant.

I have a sliced loaf of French bread in my fridge that's been waiting for several days for me to do something with it. Crostini sounds like a great idea!

Cheese is the topping that first comes to mind but it's been overdone. I think I want to try a more interesting topping. Any ideas?

I do have some bell peppers at home. Can I do a crostini topping with those?

@OeKc05 – I do a different take on crostini pizza. Mine is a fruity version.

I spread a mixture of cream cheese and powdered sugar on top of the bread after toasting it. Then, I add sliced strawberries and kiwi. It's a delicious dessert pizza crostini.

You do have to eat them right away, though. I found out that the kiwi will turn dark and spoil if you don't consume the crostini within a couple of hours.

I serve crostini instead of crackers at parties. To me, the dip tastes just as good on the bread as it would on a cracker, and you get that interesting texture that is definitely more appealing than the crunch of a cracker.

I've also eaten them as croutons. They were buttered and sprinkled with garlic powder and parsley before being baked, and they were as delicious as any restaurant crouton I've ever had on a salad.

They soak up the dressing really well, so they take on that additional flavor. They are like little flavor sponges.

If you are going to make olive oil crostini, then you had better invest in some good quality olive oil. I made the mistake of buying the cheapest kind I could find, and it tasted so terrible that I couldn't eat it unless it was mixed with other stuff. I had to cook the olive oil with some garlic and spices to make it bearable.

My husband and I like to make little pieces of crostini pizza whenever we have company coming over. They make some seriously satisfying appetizers, so no one is complaining of hunger while I'm in the kitchen making dinner for a couple of hours.

We slice French bread about an inch thick, and we coat it with tomato sauce. Then, we sprinkle mozzarella on top and put pepperoni slices on top of that.

The only complaint I've had is that people sometimes fill up too much on these. They have to watch how many they eat, which can be hard to do.

I want to make this kind of food myself!

I'm just learning about crostini and have been enjoying them only for about a month and find them very interesting and hopefully will be a good addition to my small wine and beer bar. Thank you very much for your comments.

this information is very simple and easily understandable. chandu

crostini are very easy to prepare, easy to serve, and the description mentioned above is very clear that everyone can understand easily.

Prosciutto crudo and fig is a gorgeous combination! Here's one to try, cream cheese blended with loads of sun dried tomato pesto, with a hint of chili if you are feeling adventurous! :)

The appetizer Crostini isn't exactly Italian, it was derived from French cuisine.

on a recent trip to London, i went to a wine bar that served a nice cabernet with crostini and prosciutto with fig/pear chutney. needless to say, it was marvelous.

These are delicious! Really easy to make and look very fancy. These make the greatest appetizers every and I could eat tons of them.