Crisp garlic toast brushed with olive oil and finished with a sprinkle of salt makes the perfect base for any bruschetta topping.
The crisp, garlicky toast is a perfect canvas for showcasing bruschetta toppings. Serve these toasts warm right after baking and they will be crispy outside and slightly soft inside.
- 1 round loaf country bread, not too dense, 8 to 10 inches in diameter
- 2 garlic cloves, smashed
- 1/4 cup olive oil
- Salt to taste
- Cut the middle portion of the round loaf into 6 long slices, each about 3/4-inch thick. Cut these slices in half, making 12 half slices that are roughly 3 by 4 inches.
- When the fire is ready, place the 12 slices over it in a single layer. Cook, turning once, until the outsides of the bread are golden brown with grill marks. This should take about 2 minutes per side; check frequently to make sure the bread isn’t burning.
- When the bread slices are done, rub each one with smashed garlic cloves (lightly or heavily, depending on your garlic preference). Place the slices on a large platter in a single layer.
- Sprinkle each slice with 2 teaspoons olive oil, breaking the surface of the bread slightly with a spoon to let the oil soak in. Season with salt. Turn the slices over and repeat the oil and salt procedure.
- Let the slices sit for 10 to 15 minutes. Serve as is for simple bruschetta.