Jamie's Italy
By Jamie Oliver
5 mins
Super easy
About the recipe
A bruschetta is a kind of open sandwich and it's probably where the idea for cheese on toast originally came from.
Recipe From
Ingredients
1 large loaf sourdough natural yeast bread
1 clove of garlic
extra virgin olive oil
1 tiny pinch of salt
Method
- 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.
- 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.
- 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.
- These are my favourite toppings. They will each cover 4 to 6 slices.
- aubergine and mint bruschette
- baby artichoke bruschette
- tomato and basil bruschette
- 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.
- 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.
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