Italian Bruschetta
bruschetta is the Italian ancestor of our American version of garlic bread.
8 1/2" thick slices French or Italian bread
2 cloves garlic, cut in half
1/4 cup extra virgin olive oil
2 medium, ripe tomatoes, thinly sliced
1/2 tsp. black pepper
1. toast bread until lightly browned on both sides under a broiler. 2. rub
top of bread with garlic. return slices to broiling tray. 3. sprinkle olive
oil over bread slices. top with tomato slices and pepper. 4. broil close to
flame for 1 minute and serve at once.
bruschetta is the Italian ancestor of our American version of garlic bread.
8 1/2" thick slices French or Italian bread
2 cloves garlic, cut in half
1/4 cup extra virgin olive oil
2 medium, ripe tomatoes, thinly sliced
1/2 tsp. black pepper
1. toast bread until lightly browned on both sides under a broiler. 2. rub
top of bread with garlic. return slices to broiling tray. 3. sprinkle olive
oil over bread slices. top with tomato slices and pepper. 4. broil close to
flame for 1 minute and serve at once.
