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.
- 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
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.)
This recipe serves 8.