Basic Bruschetta
(Start to finish 25 minutes, 10 min= utes active)
8-inch round loaf of rustic Italian bread, cut into 12 ½ inch slices.
½ cup extra-virgin olive
1 to 2 garlic cloves, skin on, halved
Reheat oven to 375º F:
On a rimmed sheet pan, arrange the bread in a single l= ayer. Drizzle the bread with olive oil, then flip, the bread and drizzle the other side. Bake until the bread starts to turn golden on the bottom, about 10 minutes. Turn and cook another 5 minutes, or until golden.
Remove tile bread from the oven and rub each slice a few times with garlic. Serve with a selection of toppings.
Makes 12 servings
Classic Tomato, Basil=
, and
Garlic Bruschetta Topping
(Start t= o finish 10 minutes)
7 to 8 plum or heirloom tomatoes, roughly chopped.
10 fresh basil leaves, finely chopped.
1 garlic clove, minced
¼ Cup extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Combine all ingredients in a serving bowl and stir wel= l. Let stand at room temperature for 30 minutes for the flavors to develop.
Makes about 3 cups.
Recipes from =
Jennifer
Rubell's "Real Life Entertaining, William Morrow, 2006
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