The italian secret to making Bruschetta

Bruschetta, (pronounced brew-sketta) is sourdough bread that has been brushed with olive oil, grilled, rubbed with a clove of garlic and sprinkled with sea salt.

It makes a great appetiser to start a meal, or with various toppings can be a lovely brunch or lunch dish on its own.

Firstly, it’s important to choose good quality, unsliced sourdough; don’t be fooled by what some bakers call sourdough, it should be quite firm and have some weight to it. Cut slices about 2cm thick.

Secondly, brush the slices lightly with olive oil before you grill them, then cook them quickly either in a hot grill pan or on the BBQ. BBQ grill plates are good because you can do lots at once. Cook the bread on both sides until it’s got some good black char lines on it, this will give it a nice smokey flavour.

Last of all, and this is where the magic happens, slice a clove of garlic in half lengthwise, and as soon as the bread comes off the grill, just give it a little rub with the garlic. It’s amazing how much this transforms grilled bread into something special. Give it a little sprinkle with some coarse sea salt and it’s ready to eat.

Drizzle with some good quality extra virgin olive oil and eat it as is, or top it with diced tomatoes, olives, cannellini beans, prosciutto, salami or mozzarella.

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