Print This Recipe
“A table without bread is like a day without sunshine.” This Sicilian saying refers to the poverty of the past (faded but not forgotten) where a loaf of bread was the only thing keeping you from starvation. Perhaps, this is why many of us have grown up being taught to never waste a crumb.
One of the many ways to use bread, especially “yesterday’s” bread is to make bruschetta. The possibilities are endless when it comes to this tasty toast but the mother of all variations begins with THIS recipe.
Important to remember is that bruschetta is only as good as it’s ingredients and that quality does matter. The bread should have a chewy crumb and a crispy crust, the garlic fresh and the oil of an extra-virgin variety (preferably Robust). Bruschetta is especially good paired with Sicilian Caponata, Roasted Red Peppers or Fagioli al Pomodoro.
Ingredients:
- 1 loaf rustic dense country-style bread
- Garlic cloves, lightly crushed
- Extra virgin olive oil (Robust)
- Sea salt
- With a serrated knife, slice the bread into 3/4-inch slices, cut the slices in half.
- Grill (or broil) the bread until they are crisp and golden on each side.
- While they are still warm, rub each slice with a crushed garlic clove (I use about 1/2 clove per slice), drizzle with extra virgin olive oil, sprinkle with sea salt.
This IS real garlic bread.
Trackbacks/Pingbacks
[…] You can serve it hot over pasta, as a side dish with fish or the traditional way with toasted Bruschetta (rubbed with garlic and a drizzle of olive oil). It’s pretty darn good right out of the pot […]
[…] with toasted Bruschetta. These full-of-flavor peppers can also be used in omelettes, pannini and pasta, They are always in […]
[…] recipe is great as an antipasto all by itself, put it on top of a slice of grilled rustic bread (Bruschetta) as a mid-day snack (merende) or add a bit of proscuitto and now you have pork and beans, […]
[…] month I will offer some traditional merende (plural) recipes, such as Bruschetta, Panelle (chickpea fritters), Frittata con Zucchini, Golden Polenta with Prosciutto, Carciofi alle […]
[…] Bruschetta is simply yesterday’s bread given new life with a fresh topping of some sort. Italians don’t waste bread, I think it might even be a sin. The type of bruschetta I make is largely determined by the contents of my refrigerator. The last time I made Baked Ricotta with Sun-Dried Tomatoes I had a bit of fresh ricotta left over, a few roasted peppers and the making of a new bruschetta revealed itself. It’s so easy to prepare that you hardly need a recipe at all. […]
[…] is a traditional Tuscan style bruschetta, grilled rustic bread with tomatoes and basil. The quality of the ingredients are paramount for […]
[…] about it, crostini without the toppings is just toasted bread, but true bruschette doesn’t need anything else and is perfect just the way it is. But of course, it can be used […]
[…] of grilled rustic bread with the balsamic onions and a crumbling of Gorgonzola for a satisfying bruschetta. If I add a salad, it just became dinner. Add to any sauteed vegetable (Swiss chard, spinach), […]
[…] with bruscetta and a refreshing […]
[…] I roasted mini peppers, baby potatoes and Brussels sprouts and then grilled a piece of meat and bruschette. Everything on the plate tasted terrific with the dip/sauce, especially the potatoes. Although, the […]
[…] egg, the yolk runs out into the sauce creating a rich, satisfying bite that you’ll use the bruschette to sop up every last drop until the bowl has been wiped clean! Paired with a platter of macerated […]
[…] IS the bread. It could be the base as in foccacia or pizza, the snack itself like a thick slice of bruschetta, (toasted garlic bread) or a crusty country roll to go with a few […]
[…] To make a complete meal, I serve the salad on a bed of arugula or spring greens, along with fresh apple or pear slices, a hard cheese (Parmesan or Pecorino), Kalamata olives and rustic, crunchy, chewy Italian bread or bruschetta. […]
[…] Bruschette is the quintessential small bite and is the perfect choice for summertime eating! The tuna salad can be prepared in advance so, all you have to do is toast the bread. I use Wild Planet Albacore Tuna. Each five ounce can contains 100% pure tuna in large chunk (not bits and pieces) and sea salt so, you do not need to drain the natural juices. The tuna is sustainably pole and line caught and tastes terrific. […]
[…] are easy to make and great to have on hand for a quick snack. Add a few olives, bruschetta and a chunk of salame and it’s a satisfying small […]
[…] that evening, we sat by the wood-burning stove, dined on bruschette, and grapes and a plate of roasted delicata squash with farfalle pasta. We never heard or saw the […]
[…] Caponata, a flavorful antipasta traditionally served with bruschetta, also makes a delicious sauce over pasta. Since it’s a rustic dish, I added a wooden spoon […]
[…] be lost under a mound of cheese. An arugula salad with warm balsamic dressing and a platter of bruschette make this traditional family favorite a terrific meal any day of the […]
[…] beef. In less than an hour, a hearty meal is on the table. Serve with a simple arugula salad and bruschette. For dessert, Ricotta al Caffe would be a smooth sweet […]
[…] To serve, transfer to individual bowls and top with grated cheese if desired. Serve with some bruschette. […]