Ingredients
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1
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2 - 4
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4
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Directions
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 , Everyone should master the basics especially when it’s as simple as this, and produces such lovely results
I would be careful about your choice of bread though used French initially, which crumbled a little when being rubbed with the garlic Ciabatta was more robust and took it much better!
Made for Spring PAC 2013 , 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
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Steps
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1
Done
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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. |
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2
Done
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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. |
