tag:blogger.com,1999:blog-1793001354141291832.post7016932787745760839..comments2024-02-12T01:03:55.975-06:00Comments on The Skinny Gourmet: Crostini or Bruschetta?Unknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1793001354141291832.post-37880421333849066902007-08-21T14:59:00.000-05:002007-08-21T14:59:00.000-05:00Jessica, I like where you are thinking about this,...Jessica, I like where you are thinking about this, and you point out some interesting contractions in use. Bruschetta more defined by its topping (particularly in the US by the typical use of tomatoes) and Crostini more defined by its bread base (thin, often toasted). Somewhat confusingly, it seems many Europeans, particularly in Italy, define the bruschetta more narrowly as the thin bit of breadErinhttps://www.blogger.com/profile/11536605275696098588noreply@blogger.comtag:blogger.com,1999:blog-1793001354141291832.post-44150275019898962742007-08-20T22:17:00.000-05:002007-08-20T22:17:00.000-05:00no research done here, just introspection...i thin...no research done here, just introspection...i think crostini refers more to the solitary toast and bruschetta to the combination of the bread/toast and tomato-based topping. i've had bruschetta in restaurants that, surprisingly, was quite thick and hardly what i would call a 'toast' at all. crostini, though, needs to be quite crispy (so is therefore usually thin), i believe. bruschetta is only Anonymousnoreply@blogger.com