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BRUSCHETTA CLASSICA
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Toasted Garlic Bread

BRUSCHETTA AL POMODORO
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Toasted Bread with Tomatoes

If you like, you may also lightly rub the red pepper over the bread.

Distribute uniformly the tomato on the bread  slices and serve warm.

Italians know the magic of a simple slice of crusty bread dressed with salt and good olive oil. It provides a use for stale bread and makes a good appetizer or snack between meals. Bruschetta definitely is the precursor of all “garlic breads” and the canapés. The main ingredient is the extra-virgin olive oil.

* 4 slices of thick-crusted Italian country bread  approximately 3/8 inch  (1 cm) thick
* 1 clove of garlic, peeled
* whole small dry red peppers, spicy (optional)
* extra-virgin olive oil
* salt

* 4 medium tomatoes, finely diced
* basil leaves
* extra-virgin olive oil
* salt and pepper
* 4 slices of thick-crusted Italian country bread  approximately 3/8 inch  (1 cm) thick
* 1 clove of garlic, peeled

Preheat an oven, broiler, or toaster, or light up a charcoal fire. Grill the bread on both sides until golden brown.
Lightly rub the garlic on the surface of the bread.

Pour a thin stream of olive oil on the bread, and sprinkle with salt. Serve while still warm.

In a bowl mix tomato, basil, extra-virgin olive oil, salt, and pepper. Preheat an oven, broiler, or toaster, or light up a charcoal fire. Grill the bread on both sides until golden brown.

Lightly rub the garlic on the surface of the bread.

Printer friendly recipe