← Back to Search Results
grilling Italian
Bruschetta Default

Comments: 0
 

Recipe

Look at just about any Italian restaurant menu in this country, and you’ll see some kind of bruschetta. Bruschetta should not be just any old toast, but a grilled slice of chewy, crusty bread (although it is sometimes broiled, even in Italy). The word comes from the Italian bruciare, which means to bum or toast. In Tuscany and Umbria, if you ask for bruschetta, they will look puzzled, for there they call it fett’unta, for fetta unta, or anointed bread. I used to serve bruschetta only in the summer, when I did most of my grilling. With the introduction of gas grills, it can be served year-round, as long as the dip itself reflects the season.

Yield: Makes 6 to 8 servings

Ingredients

  • Twelve (¼- to ½-inch-thick) slices cut from a large round loaf of crusty country-style bread
  • 2 to 3 garlic cloves, peeled
  • ½ cup extra virgin olive oil, or as needed

Directions

1. Build a charcoal fire in an outdoor grill and let bum until covered with white ash. Or preheat a gas grill on High.

2. Grill the bread, turning once, until lightly toasted, about 3 minutes. Rub each slice on one side with the garlic. Drizzle or brush the oil over the bread. Cut each slice crosswise into 3 or 4 pieces. (The bruschetta can be stored uncovered at room temperature for up to 2 hours.)

Notes

Make-Ahead: The bruschetta can be prepared up to 2 hours ahead.


© 2002 Rick Rodgers
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8.

144kcal (7%)
5mg (1%)
0mg (0%)
0mcg RAE (0%)
13mg
2mg
1g
0g
0g
5g
0mg (0%)
52mg (2%)
2g (10%)
14g (21%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?