By Tracey Seaman
Crostini and Bruschetta are basically the same except for the size of the bread; Crostini are generally 2 to 3 bites, made from a long, narrow loaf, while their counterparts are heartier, thicker slices of chewy, crusty bread, generally cut in half. (We gave instructions for both in the recipe.) For extra flavor choose a loaf that is coated with sesame seeds.
- 1 loaf Italian bread or French baguette
- Extra-virgin olive oil
- 1 to 2 large very fresh cloves garlic, peeled and sliced in half
- Sea salt for sprinkling
- Preheat the grill to medium-low.
- Cut crostini bread in 1/3-inch slices. For Bruschetta, cut bread ½-to ¾ inch thick and cut slices in half. Brush both sides of bread lightly with oil.
- Place bread slices on hot grates, cover and grill, watching carefully, until bread is marked underneath but not charred, 2 to 3 minutes, depending on your flame. Turn the bread slices, cover and grill until marked on the other side and crisp, 1 to 2 minutes more. (Or, if you're grilling something else at the same time, place bread on the outer perimeter of the grill grates.)
- Transfer toasts to a board or plate. Rub one side of each piece lightly with the fresh garlic and sprinkle lightly with salt.
- Serve the toasts immediately with your favorite topping, along side of a salad or any dish.