Tuscan Grilled Garlic Bread (Bruschetta)

Thursday, 20 July 2006

Tuscan Grilled Garlic Bread (Bruschetta) Traditionally, this bread is made by rubbing slices of toasted bread with garlic cloves, then drizzled with extra-virgin olive oil, salted and served warm. Serving: 8 Prep Time: 5 minutes Cook Time: 8 minutes Total Time: 13 minutes 8 slices Tuscan bread, preferably unsalted (use 1/2-inch thick slices Italian bread if your baker does not specify the bread is a Tuscan recipe) 1 to 2 cloves garlic, cut in half 2 to 3 tbsp extra-virgin olive oil, the best cold-pressed kind you can find, preferably Tuscan Coarse salt (kosher or sea) and freshly ground pepper 1. Preheat the grill to medium-high. 2. When ready to cook, throw a cupful of unsoaked wood chips on the coals (if using). Arrange the bread slices on the hot grate and grill until nicely browned on both sides, 2 to 4 minutes per side, rotating the slices 60 degrees after 30 seconds or so to create an attractive crosshatch of grill marks. 3. Transfer the bread slices to the cool edge of the grill or warming rack and let cool for 1 minute. This prevents steam from forming on the platter under the bread, which would make the slices soggy. 4. Rub the top of each bread slice generously with cut garlic. Drizzle with oil and sprinkle heavily with salt and pepper. Serve immediately. Serves 4 to 8. Based on individual serving. Calories: 112 Total Fat: 3 g Carbohydrates: 15 g Protein: 2 g

 

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