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Friday, July 13, 2007

Garlic and Olive Oil Bruschetta

I feel like I am cheating today for posting this recipe. It is not even really a recipe, it is more like an idea and it wasn't even my idea. I guess it was some old Italian person's idea. But, boy was it ever a GOOD idea!! This is "authentic" bruschetta. Although my Bruschetta with Tomatoes is also really good, I actually prefer this more simple bruschetta as a bread to go alongside pasta. The tomato bruschetta is nicer as a starter dish.

This is something that I should do more often, we always have the ingredients around, but I tend to forget about it sometimes. Then every couple of years, I will remember that I haven't made it in a while, and we will we eat it every other night for a month! Then I'll forget about it again for a while. Well right now we are on another Garlic and Olive Oil Bruschetta kick.

We grill the bread on the BBQ and then let everyone fix it themselves so they can control the amount of garlic and oil that goes on it. It is so good, you really have to try it.

Garlic and Olive Oil Bruschetta

1 loaf crusty italian bread
peeled whole garlic cloves (allow about 1 per person)
olive oil (I put some in a bowl on the table with a brush)
freshly ground pepper

1. Slice bread into nice thick 3/4" to 1" slices.

2. Grill bread on the Barbecue (or alternatively broil it in the oven) until is it nicely browned on both sides.

3. Rub each slice with a clove of garlic (I rub until the garlic is about half worn down).

4. After the garlic, brush with olive oil and sprinkle with pepper.