Basic Bruschetta

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.

This recipe goes with Tomato and Basil Bruschetta, Chickpea and Octopus Bruschetta, Braised Pepper Bruschetta, Eggplant with Mint Bruschetta, Mixed Herb Bruschetta

Yield: Makes 8 bruschettas
Total:
Recipe from Sunset

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Recipe Time

Total: 15 Minutes

Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 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. 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.
Note:

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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