![]() ![]() Remember the part about bruschetta (always grilled and pronounced, by the way, broos-KET-ta), and everything else will work out fine. It's much more fun to concentrate on all the great breads we can toast and what we can put on top of them than to dig too deeply into nomenclature. Or spicy, herbed sausage on a thick grilled slice from an Italian loaf. ![]() Think about thin slices of eggplant baked to a golden crisp and paired with fresh mozzarella and oregano on lightly sauteed olive bread. (What was I saying about quignon?)Ĭonsider bread toasted in the oven and topped with sauteed chopped rapini, hazelnuts and garlic. But, lest one relax, a croute or a crouton may be a flat piece of toast and those foods served "en croute" could be said to be in a croustade, which could be made from pastry or potato or rice, as well as bread. For the French, the word croute, also "crust," led to the use of the term "en croute" to denote foods served in hollowed-out, crustless, toasted bread, and to the word crouton, or "little crust," to describe the cubes of toasted bread that we know so well in this country. But if you are Italian, you expect your bruschetta to be grilled and your crosti\no (from crosta, or "crust") to be toasted or fried. It's all bread that has been baked, fried or grilled, simply brushed with olive oil or butter, or topped with anything from chopped tomatoes and basil to tenderloin carpaccio.ĭistinctions are often blurred as these popular finger foods are served as appetizers, to accompany salads and soups, or as a light meal on their own. Or a croute, croustade or a crouton, which, according to Larousse Gastronomi\que, is a synonym for quignon. This bread was heated on the Rgrill," I explained.Īnd toast it is. "That's because then it was browned in the oven. "You called it crostini yesterday," she said, spooning on fresh tapenade. "Have a bruschetta?" I asked, offering my daughter a thick slice of rosemary bread still warm from the grill and lightly brushed with olive oil. ![]()
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