Bruschetta

Bruschetta

By
From
Leiths How to Cook
Makes
20
Photographer
Peter Cassidy

Similar to crostini, bruschetta are lightly toasted slices of bread brushed with a garlic-infused olive oil.

Ingredients

Quantity Ingredient
75ml olive oil
2 garlic cloves
1 ciabatta loaf

Method

  1. Put the olive oil into a small saucepan and place over a low heat. Bash the unpeeled garlic cloves with the flat side of a large knife, remove the skin and add the garlic to the oil. Warm gently for 5 minutes, then remove from the heat and set aside to infuse for 10–15 minutes.
  2. Meanwhile, heat the grill to its highest setting and slice the ciabatta on the diagonal into slices about 5 mm thick.
  3. Scatter the slices of ciabatta over 2 baking sheets, if they do not fit on a large one, and grill until toasted and golden on both sides, turning as necessary. Remove from the grill.
  4. Strain the infused olive oil and either drizzle or brush over the bruschetta.

Topping suggestions for bruschetta

  • –Butter bean mash

    –Seared tuna and guacamole

    –Pear and Gorgonzola

    –Manchego and membrillo (quince paste)

    –Diced deseeded tomato with mozzarella and basil

    –Broad bean mash with Parmesan

    –Griddled vegetables and mozzarella

    –Goat’s cheese, caramelised red onion and sage

    –Sautéed chicken livers with oven-roast cherry tomatoes
Tags:
Leiths School of food and wine
cookery course
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