My Favorite Bruschetta
From amysf 13 years ago
- 15 minutes to make
- Serves 8
This recipe was inspired by a visit to a small, neighborhood restaurant in San Francisco. Once you have this bruschetta, it's hard to eat it any other way. A good bread is essential. (By the way, did you know the proper pronunciation of this dish is "broo-SKET-uh"? Read more ) See less
Ingredients
- 8 slices artisan sourdough bread shopping list
- ~1/4 cup extra virgin olive oil shopping list
- 1 garlic clove, peeled and cut in half shopping list
- ~4 ripe tomatoes, thinly sliced shopping list
- ~4 basil leaves - stacked, rolled, then thinly sliced shopping list
- salt shopping list
- parmesan cheese (optional) shopping list
- capers, chopped (optional) shopping list
How to make it
- Prepare a hot grill. A charcoal fire is the best!
- Lightly brush the bread with the olive oil. Place the bread slices on the grill and toast until you have grill marks on each side. (You can use a broiler if it's not grilling weather - put a rack on the top shelf and broil the bread for 2-3 minutes.)
- Remove the bread from the grill/broiler. Rub one side of the bread with the cut side of the garlic clove.
- Arrange the tomato slices on the top of the bread, overlapping them slightly. Sprinkle to taste with salt.
- Put the tomato-topped bread slices back on the grill / under the broiler briefly to warm everything up again.
- Remove the bread slices, and top with the basil chiffonade. Add parmesan cheese and capers, if using. Buon Appetito!
People Who Like This Dish 2
- ethelra Naperville, IL
- clbacon Birmingham, AL
- amysf Nowhere, Us
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