Olive Oil and Garlic Bruschetta

Name: Olive Oil and Garlic Bruschetta
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 4 garlic cloves, peeled; 1/3 cup extra virgin olive oil, plus extra for sprinkling; 1 pinch chili peppers or 1 pinch crushed red pepper flakes; 1/4 cup chopped fresh parsley; 4 slices thick country bread, preferably sourdough

Submitted by Charlotte J

"Here is a simple idea for a grilled snack. In addition to the olive oil and garlic this grilled bread snack gets a kick from red pepper flakes."

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Ready In:: 20mins
Ingredients:: 5
Serves:: 4

ingredients

4 garlic cloves, peeled
¹⁄₃ cup extra virgin olive oil, plus extra for sprinkling
1 pinch chili peppers or 1 pinch crushed red pepper flakes
¹⁄₄ cup chopped fresh parsley
4 slices thick country bread, preferably sourdough

directions

Slice the garlic cloves lengthwise into paper-thin slices.
Warm a small skillet over a medium flame.
Add the 1/3 cup olive oil and the garlic.
Stirring constantly, cook until the garlic is aromatic and golden (don't let it brown, as it will be bitter).
Remove the skillet from the flame and stir in the chili or red pepper flakes and parsley.
Cover and set aside.
Grill the bread on both sides until lightly browned and crisp, then sprinkle with olive oil.
Spoon the garlic-olive oil mixture over each slice.
Serve immediately.

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Reviews

I really liked the flavor of this bread, but I agree it's not really a bruschetta, but it is very tasty. I liked the idea of cooking the garlic in the oil before adding to the bread. Thanks for sharing.

Nimz_
I loved this! The simplicity of the recipe and the pure flavors were wonderful. Thanks for sharing.

iris5555
Just out of curiosity I looked it up in the Food Dictionary bruschetta [broo-SKEH-tah, broo-SHEH-tah] From the Italian bruscare meaning "to roast over coals," this traditional garlic bread is made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with extra-virgin olive oil. The bread is salted and peppered, then heated and served warm. © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst

Dona England
There is no tomato in this recipe. It cannot be called bruschetta if there is no tomato. I am italian & this is just not right

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