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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Credit: Scott Peterson

Recipe Summary test

15 mins
Makes 8 bruschettas


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Chef'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.


Bruschettina, Ballard, Columbia City, and Edmonds, WA

Nutrition Facts

81 calories; calories from fat 56%; protein 1.3g; fat 5g; saturated fat 0.7g; carbohydrates 7.6g; fiber 0.5g; sodium 333mg.