Let’s begin with the Italian definition of bruschetta and the basics of what it is.

The word “bruschetta” (pronounced broo-skedda) comes from the Italian word “bruscare,” which means “to roast over hot coals.” Bruschetta is basically toasted bread drizzled with olive oil and served with tomatoes, garlic, and salt. It is usually served as an appetizer or antipasto, meaning you have some before your meal.


Now, the definition of crostini and its components.

Crostini (pronounced crus-teeny), on the other hand, translates from the Italian as “little toasts.” So what are crostini, then? They are pieces of toasted bread served with toppings as an appetizer before your meal.

They sound VERY similar, don’t they? So what’s the difference between bruschetta and crostini?

Yes, they sound very similar. Both involve toasted bread with toppings and are served before a meal. But there is, in fact, a difference between these two Italian recipes.

Bruschetta is made with a thick slice of bread, usually a rustic sourdough. After being brushed with extra virgin olive oil and smeared with fresh garlic cloves, this hearty slice is toasted until slightly charred and topped with the freshest diced tomatoes and basil.

Most often made with slices from a fresh baguette, crostini are thinner and smaller than bruschetta. Since they are served as an appetizer or canape, they can be topped with savory spreads like country pate or homemade pesto. In this way, they’re a little more versatile—and you can eat more of them!

Cheese Pre-cut

Allow me to assist you in enjoying these crispy Italian treats with some wine-pairing suggestions! 

What are the best wines to serve with bruschetta?

Choose a rich—not acidic—red wine to pair with your bruschetta. Chianti, Zinfandel, and Barbera are all fantastic choices. I love to serve bruschetta with a nice antipasti platter or some grilled veggies. Of course, it’s a great starter for any Italian entrée, too.

If you’d like to try your hand at making some of these, try my Roasted Mushroom Crostini Recipe!I love to make my crostini with roasted mushrooms tossed with fresh arugula. A simple mixture of garlicky ricotta with fresh lemon and basil is spread over the toasted bread. The mushroom and arugula mix tops everything off.

For an extra crostini topping, I have a secret recipe for you this month. I’m sharing my homemade sun-dried tomato pesto recipe as a special bonus for my subscribers! Sign up for my newsletter at the bottom of the page before April 15, 2023, to get the password right in your inbox. 

Mangia, mangia!

April 01, 2023 — Mary DiSomma