Basic Bruschetta
Photography: Scott Peterson; 
Jennifer McIlvaine saves on cleanup by using a whole clove of garlic stuck on the end of a fork to brush olive oil on the un-toasted bread. The uncut garlic doesn't impart much flavor, but it does keep her from having to use a messy brush. Prep and Cook Time: 15 minutes. Notes: Choose a good-quality bread without too many large holes that would let the topping drip through. McIlvaine uses sliced hominy bread, but we found that a bâtard or pane pugliese also worked well.
This recipe goes with Eggplant with Mint Bruschetta, Braised Pepper Bruschetta, Tomato and Basil Bruschetta, Mixed Herb Bruschetta, Chickpea and Octopus Bruschetta
| Servings:Makes 8 bruschettas | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 8 1/4- to 1/2-inch-thick slices good-quality bread (see notes)
- 2 tablespoons olive oil
- 1 clove garlic, halved
- Sea salt
- cholesterol:0.0 mg
- carbohydrate:7.6 g
- sodium:333 mg
- fiber:0.5 g
- protein:1.3 g
- calories:81
- saturated fat:0.7 g
- calories from fat:56 %
- fat:5 g
directions
1. Heat charcoal or gas grill to hot (you can hold your hand 1 to 2 inches above grill only 2 to 3 seconds), or set a rack 4 inches from a broiler on high. Lightly brush both sides of bread slices with olive oil. Toast, turning as necessary, until both sides are crisp and browned, 3 to 4 minutes.
2. Remove bread from the grill or oven and rub each slice with the cut side of a halved garlic clove. Sprinkle with sea salt. Eat plain or add topping.
Note: Nutritional analysis is per bruschetta.
