Now you may be asking, what is the distinction between bruschetta and crostini? Basically, crostini is toasted baguette that is topped with a pesto or other spread. Bruschetta is also toasted baguette or sometimes ciabatta and is topped with a combination of fresh tomatoes, herbs and sometimes cheese. I am not a person who enjoys raw tomatoes so while I enjoy the beauty of bruschetta, I do not enjoy the taste. I do, however enjoy sun-dried tomatoes and therefore decided to add it to the appetizer list and serve both crostini and bruschetta at once.
I got the inspiration for the bruschetta from a local pizza restaurant in Dallas known as Fireside Pies. The combination of fresh grape tomatoes, fresh arugala and goat cheese provides the taster with the fresh taste of a spring garden. Conversely, the sun-dried tomato pesto is rich and complex. The contrast between the two is perfect to make it a great appetizer combo.
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Fresh Spring Bruschetta
4 tablespoons olive oil, divided
Soft goat cheese
1 pint grape tomatoes
1 tablespoon balsamic vinegar
1 tablespoon Italian Seasoning
Preheat the broiler. Cut the baguette diagonally into little rounds and place on a baking sheet.
Meanwhile cut the grape tomatoes in half and place in a storage container.
Top the cheese with arugala leaves,
and the marinated tomatoes.
Serve and enjoy.
Sun-Dried Tomato Pesto Crostini
1/2 cup sun-dried tomatoes packed in oil, drained
3/4 cup toasted walnuts
1 cup fresh basil, packed
3/4 cup grated parmesan cheese
3/4 cup plus 2 tablespoons olive oil, divided
6 cloves garlic
1 teaspoon salt
1/2 teaspoon pepper
Prepare the crostini by slicing and toasting the baguette as described in the bruschetta recipe above. While the crostini are cooling, combine in a food processor the sun-dried tomatoes,
parmesan cheese, garlic,
salt, pepper and olive oil.
Process until smooth.
Place the pesto on top of the toasted baguette slices, serve and enjoy.