Basic Bruschetta

Basic Bruschetta Recipe
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.


Makes 8 bruschettas
Total time: 15 Minutes

Recipe from


Recipe Time

Total: 15 Minutes

Nutritional 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


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


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.


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.

Jennifer McIlvaine,

Bruschettina, Ballard, Columbia City, and Edmonds, WA,


August 2006
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