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.
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- Calories: 81
- Calories from fat: 56%
- Protein: 1.3g
- Fat: 5g
- Saturated fat: 0.7g
- Carbohydrate: 7.6g
- Fiber: 0.5g
- Sodium: 333mg
- Cholesterol: 0.0mg
- 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.
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