Every summer, once fresh produce such as tomatoes becomes available in the garden and at the farmer’s market, my family starts making Italian-based recipes such as crostini and bruschetta regularly. After all, nothing tastes better than fresh ingredients on deliciously crunchy bread. But, to be honest, I never knew the difference between the two. After all, based on my understanding, both are Italian antipasto dishes that look and taste similar to one another. Recently, as a result of publishing my whipped feta and tomato crostini recipe, I decided to dive in and learn the difference between the two. So, crostini vs bruschetta: what exactly is the difference?