
Is it crostini or bruschetta? Ever wonder what’s the difference? The terms are often used interchangeably but in short, it’s the type of bread used and the method of toasting.
Crostini (a.k.a. “little toasts”) is usually a made from a baguette which is thinly sliced, toasted and served with a topping or spread.
Bruschetta, the Italian word “bruscare” ( aka “to roast over coals”) is traditionally made by using whole, wide slices of rustic Italian or sourdough bread and grilled over hot coals to achieve a nice char. The grilled bread is rubbed with a clove of raw garlic, drizzled with olive oil and a sprinkle of salt for a basic version.
Whichever terminology you use, they are both delicious!

For the balsamic grape crostini -
My original plan was to roast the grapes with the marinade for about about 20 minutes at 375 degrees F. However, since the grapes were so sweet on its own, roasting was not necessary.
Here are some options:
Use goat or ricotta cheese with a drizzle of honey instead of mozzarella
If you prefer not to add garlic to the mixture, rub a whole garlic clove on the toasted bread before topping.
To melt the cheese: broil for few minutes before topping with grapes and basil.
To serve warm: broil the cheese and grapes for a few minutes and top with basil.
Drizzle more olive oil and balsamic vinegar before serving.
Balsamic Grape Crostini
Ingredients
2 cups of grapes, sliced in half
1-2 garlic cloves, finely minced
1 Tablespoon extra virgin olive oil
2 Tablespoons balsamic vinegar
pinch of salt and pepper
1 baguette, sliced
extra virgin olive oil
8 oz fresh mozzarella cheese, sliced ( or use shredded mozzarella)
Basil leaves, chopped
Directions
In a bowl, toss the grapes with garlic, olive oil, balsamic vinegar, salt and pepper and set aside to marinate.
Slice the baguette into 1/2 inch slices and brush the tops with olive oil. Place on a baking sheet and broil for a few minutes or toast the bread on a frying pan or grill pan for a few minutes (just long enough to be toasted on the outside but still soft inside)
Place bread on a serving platter. Top each slice with the mozzarella, grape mixture, and fresh basil.
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