Bruschetta and crostini are perfect options for your next dinner party.

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.

Crostini (pronounced crus-teeny), on the other hand, translates from the Italian as “little toasts.” They are thin pieces of toasted bread served with toppings.

They sound VERY similar, don’t they? 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. They are typically served as an appetizer. 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. 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.

Crostini are thinner and smaller than bruschetta. Most often made with slices from a fresh baguette and served as a canapé. They can be topped with savory spreads like country pâté, soft cheese, or homemade pesto. In this way, they’re a little more versatile—and you can eat more of them!

For serving, choose a rich—not acidic—red wine, like Chianti, Zinfandel, and Barbera are all fantastic choices.

Mangia, mangia!