sliced bread
garlic cloves
olive oil
salt and pepper
variations:
include toppings of sliced tomatoes
anchovies
cut-up fresh basil leaves
The best bread for this recipe is home-made Italian or French bread, but
if this is not available use fresh-baked bakers' bread or a long French or Italian
stick.
Slice the bread and toast it in the oven until brown and crisp. Cut the garlic clove in half (to protect your fingers do not remove garlic peel). Rub bread immediately
with cut garlic clove, brush with olive oil and sprinkle with salt and freshly
ground pepper.
The secret to a good bruschetta is not to overdo with the garlic, and to use only
the best extravergin olive oil...never, never use butter, or powdered garlic.
As an extra treat, you may want to top the bread with slices of ripe tomatoes, cut-up fresh basil leaves and/or bits of anchovies.
Serve hot.
