Bruschetta in Italian translates to “toast over coals”. The ancient Romans would toast bread slices over fire and pour on the most recent batch of bright green olive oil. Rubbing a garlic clove over the toasted bread came later but this dish has been all about the olive oil since day one. Modern versions have added chopped tomatoes, vinegar, etc., and though quite good, the original is well worth revisiting.
Bruschetta – Classic Roman Garlic Bread
- Large baking pan or grill
- 12 slices Italian bread, whole wheat or country white
- 4 cloves Garlic, peeled and whole
- ½ cup Extra virgin olive oil, green preferred
- Salt and pepper to taste
- Preheat broiler or grill. Toast bread slices until golden brown on both sides. Remove and immediately rub one side of each slice with garlic cloves. Place on a serving platter and pour oil over each, enough to lightly soak in. Sprinkle with salt and pepper. Serve warm.
- Bread may be toasted a few hours in advance and kept at room temperature.
- Feel free to top with roughly chopped fresh tomatoes drenched in extra-virgin olive oil and balsamic vinegar.