By Penny & Ed Cherubino
It was in a little place called Trattoria Toscana on Jersey Street in Boston that we developed our love for bits of toast topped with delicious things. Their menu described: chicken liver paté, sausage & spinach, and sautéed portobello mushroom crostini.
Ed loves anything on bread of any sort, and these delicious bites entered our summer food rotation because they are easy to make, perfect for putting a spotlight on the flavors of the season, and they don’t require you to heat up the kitchen.
You can toast the bread on a grill outside, in a toaster oven, or air fryer. You can even purchase your base layer ready-made. Topping can be homemade, made ahead, or come from the supermarket or specialty grocer. If you want to take these tidbits to a potluck, cookout, or picnic, you can pack the bread element and toppings separately and let guests spoon what they want onto their snack.
Bruschetta Vs. Crostini
The Deluxe Food Lover’s Companion offers their definition of bruschetta: “From the Italian bruscare meaning ‘to roast over coals,’ this traditional garlic bread is made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with extra-virgin olive oil. The bread is salted and peppered, then heated and served warm.”
Crostini uses smaller pieces of bread and simple toppings, while bruschetta uses thicker, rustic bread and more elaborate toppings.
We’ve enjoyed our own takes on these adaptable creations and would describe them as deliciousness on bite-sized pieces of bread. We’ve made them sweet or savory. We’ve used up leftovers from other meals, regardless of their cultural origins.
Build Your Own Favorites
We dare you to take on our Summer Bruschetta and Crostini challenge in one of two ways. If you’re a home cook, go to the kitchen and see if you have items you can turn into delicious toasts. For example, we love smoked trout or salmon on toast for supper some nights.
If you’re a shopper, wander around your favorite store and pick up ingredients you love and would like to serve on toast. Decide if you prefer bite-sized or open-faced sandwich style for your meal. Patés with mustard and pickles make a fun change from veggie options.
As we move into local tomato season, we feature plenty of bruschetta and crostini with tomatoes as the star of the show. However, we prefer to chop the topping because it is easier to eat. One favorite is a BLT bruschetta with a layer of whipped ricotta, topped with chopped tomato and lettuce, and sprinkled with bits of bacon. In general, we find it harder to enjoy larger pieces of anything that might slide off when you bite. Another tomato season favorite is mashed avocado toast with chopped tomato and herbs.
Later in the season, we’ll make a batch of tangy caponata, that fabulous Sicilian mixture of roasted eggplant, celery, tomatoes, olives, capers, and pine nuts, with a sweet-and-sour sauce made from vinegar and sugar. It is a perfect topping for a simple seasonal crostini.
While summer is a great time to enjoy bruschetta and crostini, we hope you will like it enough to carry on into the Holiday Season and winter months. You might set up a do-it-yourself tray of toppings and toast when you are entertaining.
And remember, toppings don’t have to be cold: sautéed mushrooms, warm Thanksgiving leftover bruschetta, or reheated Indian takeout can become something new on a bit of toast.
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