Bruschetta
Servings based on loaf size • 10 Minutes • Easy
This Bruschetta recipe is a meeting point between Northern and Southern Italy, using an Italian or French baguette-style loaf. You can adapt this recipe to as many servings as you need.
1 Loaf of Italian or French bread, sliced 1/2" (1cm) thick on the bias (~45º angle)
Seasonal toppings of your choice
(see step 3)
3 tbsp Borrelli Minced Garlic or 1/2 head garlic
Kosher salt or sea salt
Freshly ground black pepper
Borrelli Extra Virgin Olive Oil
1
Toast the bread slices in a toaster oven, under a broiler, or on a grill, until they turn golden.
2
Immediately rub the bread with the cut side of the garlic. Sprinkle with salt and black pepper and drizzle generously with extra-virgin olive oil.
2
Serve warm topped with whatever combinations of seasonal ingredients you choose - e.g., chopped tomatoes with arugula or basil, cooked white beans (topped, if you like, with sautéed kale), sautéed mushrooms (preferably wild varieties), minced anchovies flavored with wine vinegar and herbs, thinly-sliced pancetta crisped under the broiler, or a Pugliese-style chopped mixture of summer vegetables (red onion, cucumber, tomatoes, oregano, flat-leaf parsley, basil, and red pepper flakes).
Recipe (altered) from wikibooks
