BRUSCHETTA GARLIC BREAD RECIPES

Steps:

• 1. Slice the bread 1cm-thick, then toast on a barbecue or griddle pan.
  2. Rub each slice lightly with a cut clove of garlic, then drizzle with some good extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.
  3. Remove the cores from the tomatoes, carefully squeeze out the seeds, then place in a bowl.
  4. Tear in the basil leaves, season with salt and pepper, then toss with a good lug of oil and a good swig of vinegar, to balance the flavours.
  5. Serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your bruschette – really tasty.

Steps:

• 1. The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home.
  2. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper.
  3. The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.
  4. These are my favourite toppings. They will each cover 4 to 6 slices. aubergine and mint bruschette baby artichoke bruschette tomato and basil bruschette
  5. If you have a large loaf, cut it in half, then slice it crossways about 1cm thick. Chargrill these slices on a barbecue or in a griddle pan until they are crisp on both sides, then lightly rub each piece a couple of times with a cut clove of garlic.
  6. Drizzle with some good extra virgin olive oil and sprinkle with a tiny pinch of salt. You can eat the toasted bread just like this, but make sure the oil is the best you can find otherwise it will never taste good.