CLASSIC pasta bruschetta
         

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Bruschetta have become a wonderful staple for arriving guests, served with their first glass of wine, or as a preliminary first course.

The simple key is to either toast bread under a broiler or over a grill until golden brown.

Take out the bread and rub one side of it with fresh garlic. Put the toasted bread on a platter and drizzle olive oil over it to pretty thoroughly soak the bread. Add a little sprinkle of salt and maybe a twist of the pepper mill and serve.

Tips: use good country bread. Sourdough is also used with success. Lightly crush the garlic and peel it. As you are rubbing the garlic on the bread, as soon as the garlic feels "used up" bring on replacements, keeping fresh garlic being applied all the time.

Use the densest, strongest olive oil you can find.

Variations:

>>For about 10 slices of bread, take 7-8 ripe plum tomatoes., and dice them. After applying the garlic, arrange the tomato dices on the bread, add salt and pepper, and drizzle with the olive oil.

>>If you have some of your home-made tomato sauce available, spread a little on each toast.

>>Add a thin slice of mozzarella or prosciutto (or both).

 


 

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