Bruschetta’s garlic and olive oil infused crunchiness makes the perfect foil for all kinds of cheeses and spreads. And making these toasty rounds is a great way to to use up day-old bread.
For a delicious and substantial appetizer, try Bruschetta topped with pesto or Romanesco Sauce.
Bruschetta
1 loaf Italian or French bread
2 cloves garlic
4 tablespoons olive oil
- Preheat oven to broil. Place a rack about 6 inches from broiler.
- Cut loaf into 1/2″ slices. If using a large loaf large, cut each slice in half.
- Lay bread slices on a cookie sheet and slide sheet under broiler.
- Toast until golden—watch carefully; this only takes a minute or two.
- Turn bread over and toast other side.
- Brush each slice generously with olive oil.
- Cut off end of garlic and rub each piece of toasted bread with raw garlic. Serve immediately.
Serves 8.
