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:
- 5mins
- Ingredients:
- 3
- Yields:
-
4 appetizers
- Serves:
- 4
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
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
In addition to my experience as a line cook, I learned from Schmidt and then Bittman. I've since left them behind but they gave me the tools to taste a printed recipe and vice versa. I just say no to packages, cans and jars, and if your recipe fails I'll be in your face.
