Bruschetta
Recipe from WorldWideRecipes
This simple peasant dish, whose name is derived from the
Italian "bruscare," meaning "to roast over coals,"
is the ancestor of our American garlic bread. Elaborate variations
have been showing up on restaurant menus for years, topped with
all sorts of savory combinations, but this is the original.
The best bruschetta is still toasted over coals (I recommend
you do that if you happen to have a fire handy), but here we
take advantage of the oven broiler.
12 thick slices Italian bread
4 - 5 whole garlic cloves, peeled
1/2 cup (125 ml) olive oil
Salt and freshly ground pepper to taste
Toast the bread under a preheated broiler until golden brown
on both sides. Rub one side of each piece with garlic, replacing
each clove as it becomes small and dry. Arrange the toast on
a serving plate and drizzle liberally with olive oil. Season
with salt and pepper and serve warm. Serves 4 to 6.
Bon appetit from the Chef and staff at World Wide Recipes |
