6 slices rustic country style bread, cut 1/2" to 3/4" thick and halved
2 garlic cloves, lightly crushed
1/4 cup olive oil
salt
Servings: 4
1. Grill or broil the bread on each side by setting the slices 4 to 6 inches from the heat source. Rub each slice with a crushed garlic clove, letting it release its pungent and fragrant juices into the bread. Drizzle with the olive oil and sprinkle with the salt. Serve warm if you wish.
2. VARIATION: Bruschetta delle Marche. Sprinkle bits of fresh marjoram and grind fresh black pepper over the garlic bread.
Servings: 4
2 garlic cloves, lightly crushed
1/4 cup olive oil
salt
Servings: 4
1. Grill or broil the bread on each side by setting the slices 4 to 6 inches from the heat source. Rub each slice with a crushed garlic clove, letting it release its pungent and fragrant juices into the bread. Drizzle with the olive oil and sprinkle with the salt. Serve warm if you wish.
2. VARIATION: Bruschetta delle Marche. Sprinkle bits of fresh marjoram and grind fresh black pepper over the garlic bread.
Servings: 4
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