Even the most passionate Italian foodies might think that bruschetta and crostini are just two words for the same delicious thing. In fact, you’ll often find that on restaurant menus one is labelled as the other for the sake of ease. But there is a difference, although small, between the two.

Bruschetta Crostini

 

Bruschetta

Bruschetta is probably one of Italy’s most famous starters. The traditional recipe simply calls for a hint of garlic, olive oil and salt, although it is usually seen topped with chopped tomatoes and basil. The name comes from the Italian word bruscare, which means to roasted over coals. The bread used in bruschetta is typically thick, with sourdough sometimes subbed in.

Crostini

Crostini are often smaller than bruschetta, and pretty much always topped. These tasty snacks are thin enough to be toasted and are often served as canapés rather than full starters. The name itself roughly translates to “little toasts” - which is a pretty apt way to describe them.

Bruschetta and crostini have lots of similarities, but they are in fact two different but equally delectable dishes. Which means you can reasonably have both for your meal - so it’s good news all round!