rustic, country-style bread, cut 1/2 to 3/4-inch thick and halved
2 cloves
garlic, lightly crushed
1/4 cup
olive oil
Salt
Instructions
Grill or broil the bread on each side by setting the slices 4 to 6 inches from the heat source. Rub each slice with a crushed garlic clove, letting the garlic release its pungence and fragrant juices into the bread. Drizzle with the olive oil and sprinkle with the salt. Serve warm if you wish.
Author's Comments
Variation: Bruschetta delle Marche. Sprinkle bits of fresh marjoram and grind fresh black pepper over the garlic bread.
Instructions
Grill or broil the bread on each side by setting the slices 4 to 6 inches from the heat source. Rub each slice with a crushed garlic clove, letting the garlic release its pungence and fragrant juices into the bread. Drizzle with the olive oil and sprinkle with the salt. Serve warm if you wish.
Author's Comments
Variation: Bruschetta delle Marche. Sprinkle bits of fresh marjoram and grind fresh black pepper over the garlic bread.
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