Crostini or Bruschette? Is bocconcini the same as mozzarella?

The differences are fuzzy

Hi there
Some vital questions!
Qu 1 - Crostini or Bruschette? Is crostini a small bruschette?
Qu 2 - What is bocconcini - is it the same as mozzarella?



 Qu 1 - Give up? Yes, crostini is smaller and is served as an aperitivo but the correct answer is that crostini is usually made with white bread instead of sourdough but the difference is fuzzy.
The Italians simply grill a half-inch slice of ciabatta, rub it with a cut clove of garlic, drizzle it with oil, and season it with salt and pepper.


My favourite method, being an 'ovenphile' is to preheat oven to 160°C/ 320 F. Line an oven tray with baking paper and bake slices which have been sprayed on both sides with olive oil, for about 8-10 minutes or until golden and crisp. While hot, rub with garlic. Add prepared topping of your choice. For approx 12 crostini, here a few favourites but you can use your imagination and personal taste to create the perfect Italian aperitivo, whether it be a crostini or bruschette.


tapenade with goat's cheese
Intense flavours offset with
goat's cheese and basil


mixed herb crostini
Any mixture of soft herbs like fennel tops, basil, parsley, mint, chervil or thyme leaves, with cherry tomatoes and parmesan over the top.

cannellini beans with garlic Coarse puree with rosemary oil

prosciutto, figs, and mint
Drape piece of prosciutto over hot crostini and squash a piece of fig on top

blue cheese with pear
Salty, sharp blue cheese combined with sweet, juicy pear is sublime.

buffalo mozzarella and chilli
Torn mozzarella, sprinkled with chopped chilli, drizzled with olive oil and finished with basil.

I'm just a baby!



 







Qu 2 - What is bocconcini - is it the same as mozzarella?
Bocconcini are Italian cheese balls about the size of cherry tomatoes. They are actually a fresh type of mozzarella. small, semi-soft, white and rindless, unripened, usually made from a combination of water buffalo and cow's milk. Bocconcini are packaged in whey or water, have a spongy texture and absorb flavours.

There are endless possibilities.
For full recipes and more - http://fitinyourjeanscuisine.blogspot.com/
 Clara

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