Crostini, meaning "little toasts" in Italian, is an appetizer consisting of small slices of grilled or toasted bread topped with a variety of ingredients. The origins of crostini can be traced back to medieval Italy. Traditionally, the bread used for crostini is usually a simple, unsalted Tuscan bread, but other types such as baguette are also commonly used.

The preparation of crostini involves slicing the bread into small, thin pieces which are then either toasted or grilled to achieve a crisp texture. Olive oil is often brushed onto the bread before toasting to add flavor and aid in browning. The toasted bread acts as a base for a diverse range of toppings.

Crostini have historically been considered a peasant food. They make use of leftover bread and whatever toppings are readily available. Traditionally, the toppings might include simple ingredients like cheese, cured meats, or vegetables. The dish has evolved with time to include a variety of gourmet toppings, such as pâtés, mushrooms, seafood, and various spreads, showcasing regional Italian ingredients.

While crostini are similar to bruschetta, the two dishes have notable differences. Bruschetta involves larger slices of bread rubbed with garlic and drizzled with olive oil, while crostini are smaller and typically not rubbed with garlic. Bruschetta's association with tomatoes and basil and its larger size contrasts with the varied, smaller bites of crostini.

Crostini are not only a popular antipasto in Italy but have also found popularity in other parts of the world. They are often served at gatherings and celebrations and have become a versatile dish adaptable to both casual and formal dining settings.