Bruschetta

Bruschetta

By
From
Modern Italian Food
Photographer
Earl Carter

In my view, it is impossible to make acceptable bruschetta unless you use really good quality purchased bread or your own home-made bread. There is no point at all in making it with flaky, stale white bread, and unfortunately most bruschetta that is served comes drenched with poor-quality oil, flavourless tomatoes and too much garlic. What should be a simple and beautiful dish is turned into a nightmare.

So, first of all, make sure you use top-quality bread. Next, find a good way of grilling the bread – you can use the griddle plate on your barbecue or your gas stove. Rub the bread with only a little garlic and drizzle on the best olive oil you’ve got. If you want to top it with tomato, make sure the tomatoes are ripe and sweet, not acidic (and this rules out most commercially available tomatoes).

Ingredients

Method

Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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