This word is pronounced broos-KAY-tah, not broo-SHET-tuh. Bruschetta has the same root as the word abbrustolito which means toasted. This is an easy and tasty appetizer. Ideally you would toast the bread on a grill, but I’ve found that it’s too easy for me to burn it that way. My family has switched to using the bare middle rack of the broiler, which produces much more consistent results. Some people even use a stovetop griddle.
1 loaf of Italian bread, sliced into 1/2-inch slices (homemade ciabatta would be great for this)
6 whole cloves garlic, peeled
Extra-virgin olive oil
Optional Toppings
· Traditional Tomato (mixture of 1cm-cubed tomatoes, extra-virgin olive oil, basil, and salt – marinated for an hour)
· Insalata Caprese (same but also with chopped mozzarella in the mixture)
· Marinated sliced roasted peppers
· Pesto (basil or swiss chard)
1. Preheat oven to broil.
2. Place Italian bread slices on bare middle rack of oven so that both sides toast at the same time. Otherwise, you’d need to use a baking sheet and flip them.
3. Toast slices. (You'll need to watch them closely.)
4. Remove and gently rub garlic on the top sides. If you like a lot of garlic, do the same to the other sides. (If you’re planning to serve with a garlicky topping, such as a pesto, consider toning this down!)
5. Drizzle a generous amount of extra-virgin olive oil on tops.
7. Transfer slices to a platter. We typically serve the bruschetta plain with at least one topping offered on the side.