Toast of the Town

Whether you call it bruschetta, crostini, or, simply, toast, this crisp bread (and all its toppings) has become the snack du jour.

By Leah Mennies | Boston Magazine |
toast bruschetta crostini crispy bread

Photo by Bruce Peterson, Styling by Rowena Day/Ennis

crostini

Trio of crostini: sausage and spinach; walnut and green olive; and sautéed mushroom (part of a larger crostini misti appetizer)

Trattoria Toscana$9

crostini

Spicy-tuna crostini

Oishii$6

crostini

Lobster-and-truffle crostini with white-bean purée

Aragosta $17

crostini

Goat-cheese crostini with beet tartare, baby arugula, and salmon roe

Church $6 

toast

Radish toast with salted butter, lardo, and beech mushrooms

West Bridge$7

bruscetta

Broccoli-rabe bruschetta with white beans and sautéed garlic

Lucia (Winchester) $8

toast

Tasting of toast: radish, cultured butter, and sea salt; apple butter and aged cheddar; and avocado, poached shrimp, and smoked paprika

Park $10

bruscetta

Duck-pâté bruschetta with ricotta and saba (a type of wine syrup)

Rialto$5

bruscetta

Selection of bruschetta: Manchego with house-made quince jam and crushed pistachio; beef-tongue pastrami with caper aioli and pickled shallots; and apple and Gorgonzola with prosciutto

Posto$6–$7 each

toast

Maine-crab toast with Granny Smith apple mousse, apple, and celeriac

The Hawthorne $12

toast

Lamb-belly-pastrami toast with dijon and pickled vegetables

Franklin Southie $9