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Basic Bruschetta

Scott Peterson
Total time 15 mins
Yield Makes 8 bruschettas
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.


  • 8 1/4- to 1/2-inch-thick slices good-quality bread (see notes)
  • 2 tablespoons olive oil
  • 1 clove garlic, halved
  • Sea salt

Nutrition Information

  • calories 81
  • caloriesfromfat 56 %
  • protein 1.3 g
  • fat 5 g
  • satfat 0.7 g
  • carbohydrate 7.6 g
  • fiber 0.5 g
  • sodium 333 mg
  • cholesterol 0.0 mg

How to Make It

  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.

  3. Note: Nutritional analysis is per bruschetta.

Cook's 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.