Roasted Garlic Hummus Bruschetta Crostini is a twist on the familiar appetizer that the garlic lover will adore! As a Sabra Tastemaker, I was given free product and compensated for developing this recipe but, as always, all opinions remain my own. Thank you for supporting the brands that help make this blog possible!
With New Year’s Eve at our doorstep, I knew I wanted to get an appetizer post up on the blog. I have not focused on them enough–something I must remedy in 2015! I had several ideas floating around in my head, ethereal and elusive, fuzzy thoughts that refused to take form. But one thing kept coming back to me: crostini. Or bruschetta. Whatever it is. And that’s when I wondered: what is the difference between crostini and bruschetta, after all? They are so similar, at the root, being toasted bread with a topping. But there must be something more!
In the end, it’s all about the bread.
According to Food Network, crostini means little toasts in Italian and, as such, are usually made with small, thin slices of bread that are toasted, brushed with olive oil, and typically have a savory topping. Bruschetta, on the other hand, gets a little more confusing. Food Network claims it comes from the word bruscare, which means to roast over coals. Um, okay. Crostini essentially are, too. So I dug a little deeper. Food Blogga adds that not only is bruschetta grilled bread, but the slices of bread are larger. Think the difference between Italian bread and baguette. Seeing as both can have similar toppings, that made a whole lot more sense.
A rose by any other name…
Honestly, I don’t care what you call them. Crostini, bruschetta, toasts, bites, bits… it doesn’t matter. What does matter is that they are perfect for a party. Or a dinner all by yourself at 10PM while seated in front of Romy and Michele’s High School Reunion. Either way. They’re crispy and creamy, oh-so-garlicky, and just plain amazing. I ate 6. Maybe 8. No lie.
May the new year be your best year yet!
- 1 loaf French baguette
- 1 garlic clove
- 1 10-ounce container Sabra Roasted Garlic Hummus
- ¼ cup Sabra Bruschetta
- ⅛-1/4 cup shredded Parmesan
- Cut baguette into 1-1/2" wide slices (you should get about 20 out of the loaf, depending on the size of it).
- Move the oven rack to the top position and set the oven to low broil.
- Place bread slices on a broiler pan, cut side up, and cook for 2-3 minutes, or until lightly toasted.
- Flip slices over and toast the other side (about 2 minutes).
- Remove bread from oven, rub the top of each with the peeled garlic clove, then spread hummus over the tops.
- Spoon some Sabra Bruschetta over the hummus.
- Sprinkle a little shredded Parmesan over the tops of the crostini.
- Return to oven and broil for a minute or two to melt the cheese.
- Serve immediately.