Recipe by Jeff #631750
Bruschetta is not condiments heaped on dry toast. Start with the basic recipe, and understand how the bread, olive oil and garlic work together. Edit: I've been making bruschetta this way for 18 years and had completely forgotten the improvise I'd made from the standard of grilling or broiling the bread. I sear it in the pan because this method completely transcends the dryness problem of the other two methods. Is it still bruschetta? Good question...
Top Review by Noo
Everyone should master the basics..especially when it's as simple as this, and produces such lovely results.<br/>I would be careful about your choice of bread though.....I used French initially, which crumbled a little when being rubbed with the garlic. Ciabatta was more robust and took it much better!<br/>Made for Spring PAC 2013.
- 1 garlic clove
- 2 -4 tablespoons olive oil
- 4 slices good bread, 3/4-inch thick preferably from a high quality round loaf
Directions See How It's Made
- Split the garlic, and rub it into the bread slices. If the bread is soft in the middle rub the garlic into the crust edges.
- Spoon most of the olive oil into a pan set at medium high heat. Grill the bread until brown, turn, add the rest of the olive oil, and brown. Do not let the bread dry out. Serve immediately.