Basic Bruschetta With a Twist

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...

• Ready In: 5 mins
• Serves: 4
• Yields: 4 appetizers

Ingredients

• 1  garlic clove
• 2 -4  tablespoons olive oil
• 4  slices  good  bread, 3/4-inch thick preferably from a high quality round loaf

Directions

1. 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.
2. 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.