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crostini

American  
[kraw-stee-nee, kro-] / krɔˈsti ni, krɒ- /

plural noun

  • crostino
    singular
  1. canapés made of thin pieces of toast.

  2. croutons used as a garnish.


crostini British  
/ krɒˈstiːniː /

plural noun

  1. pieces of toasted bread served with a savoury topping

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Etymology

Origin of crostini

First recorded in 1970–75; from Italian, plural of crostino, diminutive of crosta + -ini, masculine plural of diminutive suffix -ino; see origin at crust ( def. ), -ine 1 ( def. ),


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Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

Keep a well-wrapped, good bread in the freezer too, and some sort of bruschetta or crostini is waiting to happen.

From Washington Times ● Nov. 30, 2023

But the dip comes with chicharrones and everything-spiced crostini, which deliver as much interference as flavor.

From Washington Post ● Jan. 17, 2023

You can put pretty much anything on crostini and I'll shove them in my mouth faster than Edwin Díaz's fastballs.

From Salon ● Oct. 29, 2022

For the porchetta sandwich and chicken liver crostini it is a long, narrow, crisp oval called the Rustica.

From New York Times ● Jan. 18, 2022

Dulce Dominguez, the lady who owned Two Scoops, munched on a crostini that looked like it had red caviar on it.

From "The Epic Fail of Arturo Zamora" by Pablo Cartaya

A plump salty sun-dried tomato crowns a crostino of sopressata cut paper-thin on a Berker meat slicer.

From New York Times ● Feb. 27, 2019

So is the mash of walnuts, honey and lardo that the chefs spread on another crostino, one that would be just as good at breakfast or dessert, or with cheese or yogurt.

From New York Times ● Mar. 3, 2015

So did a crostino being assembled as I paid the bill on my last visit: braised garbanzos and dandelion greens ladled from a big clay pot over bruschetta and topped with a gleaming grilled sardine.

From Seattle Times ● Oct. 20, 2011

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