Saturday, December 26, 2009
Making Bruschetta (Italian for "To roast over coals") was a tradition started by olive growers during the pressing season, November and December. The growers would bring some day old country bread with them to the press and would toast the bread slices over a grill. This would then be used to sample the oil!
1 loaf good bread sliced at a diagonal like Biscotti
1 whole garlic clove for rubbing
coarse kosher salt
Extra Toppings: small diced onions or small diced tomato
I like to use a cast iron skillet if I am not using an actual grill but any skillet will work fine
Slice the bread into about 1/2 pieces at a diagonal. Rub with olive oil on both sides, a brush works nicely. Heat up the grill or skillet. Add toasts and "grill" until golden brown on both sides. Immediately rub with the garlic clove. The garlic clove will grate off onto the toast, how clever. Sprinkle lightly with the salt and serve. That's it. Simple "semplice" but good "buono" like most Italian food!