Sunday, April 29, 2007

Bruschetta - Real Garlic Bread

Adapted from Essentials of Classic Italian Cooking by Marcella Hazan

For 6 slices of bread

This is the real deal, not some buttery bread, which would never be served at table in Italy. It's soooooo good, you will find that you hardly ever make enough because people can't stop eating it.

3 or 4 plump garlic cloves
6 slices good, thick-crusted bread, ½-inch thick
Extra virgin olive oil

Cut the garlic cloves in half, and peel them. Toast or grill the bread to a golden brown on both sides. While the bread is still hot, rub one side of each slice with the cut side of a half clove of garlic. Drizzle olive oil over the garlicky side of each slice of bread, and grind or sprinkle salt lightly over each piece.  Serve while still warm. These pieces of bread will disappear as fast as you serve them.

The Tomato Version

All the ingredients given in the recipe above plus 6 ripe tomatoes
8 basil leaves

Wash the tomatoes, split them in half lengthwise, and remove as many seeds as you can with the tip of a small knife. Dice the tomatoes into ½-inch cubes.

Wash and dry the basil leaves, then tear or cut them with your kitchen shears into small pieces.

After rubbing the hot grilled bread with garlic as directed in the recipe above, put some of the diced tomatoes on top, sprinkle with basil, lightly drizzle each slice with olive oil, and sprinkle lightly with salt.

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