“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.
- 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.