So, what’s in this toast?
By now, you probably guessed that there’s some kind of cheese involved. And you’re absolutely right. This toast has garlic butter, and shaved pecorino Romano cheese. Better yet, it’s topped off with parmesan. So, in a way, it’s a spin on a cacio-e-pepe toast. I finished it off with some oregano to give it a kick. But speaking of cacio-e-pepe, head on over to my authentic and fool-proof cacio e pepe recipe.
What’s the difference between bruschetta and crostini anyway?
The joys of learning Italian, I tell you! So, bruschetta and crostini are both technically Italian toast. Bruschetta (from the Italian word, ‘bruscare’) means “roasting over coals”. In earlier times, bruschetta was made by roasting large, whole pieces of bread (typically rustic, like a sourdough). Traditional bruschetta is always tomato and basil. On the other hand, crostini, literally meaning, “little toast” are smaller pieces of bread (and from finer breads like French baguettes, I know - the irony). They’re piled on with a bunch of different types of cheeses, meats and spreads. It’s common to see 4-5 different types of crostini if you go out during the Italian happy hour, aperetivo. If you’re wondering what my Italian toast recipe has to do with either of these? Well. I suppose it’s closer to a crostini in topping, and to a bruschetta in size. So, really, it’s neither. It also doesn’t look as vibrant as most bruschetta or crostini. But what it is, is delicious. So, jump on to the recipe.
📖 Recipe
