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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

COLUMBUS, Ohio — It was nearly Wednesday morning, long after the beef tenderloin crostini started looking a little pale, when a young man in a red bow tie gave himself permission to dance a little.

From New York Times Nov. 9, 2022

Serve with a lot of pita or crostini because everyonewill want to try it.

From Salon May 17, 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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