Bruschetta Classica (Toasted Bread with Olive Oil) Recipe
By November 9, 2012Published:
- Yield: 8 Servings
From the verb “bruscare” which means “to toast” and then with the addition of olive oil, bruschetta was born. Consumed during those brisk days as autumn turns to winter in the Roman area of Italy, it was a sign that the freshly pressed olive oil had been released. This tasty appetizer spread throughout Italy and utilized other ingredients such as garlic and tomatoes which is how my grandmother Aloisi used to prepare it on those cooler Sundays when we would visit.
- 12 slices thick crusted bread ½ to ¾ inch thick, 3 to 4 inches wide
- 4 tablespoons extra virgin olive oil
- 6 cloves garlic chopped
- 3 tomatoes diced
- 1 bunch parsley chopped
- salt to taste
- Freshly ground black pepper
- Preheat the broiler to medium temperature (about 300°F).
- Arrange the sliced bread on a large baking sheet.
- Brush the top of each piece of bread with the olive oil and season lightly with salt and pepper. Broil for about 5 minutes until golden brown and transfer to a platter. Make sure you don’t burn the bread – it will turn brown quickly.
- In a medium size bowl, mix together the chopped garlic and diced tomatoes. Add 2 tablespoons of olive oil. Then add some of the fresh chopped parsley to the mixture, leaving some for garnish. Spoon mixture on top of broiled Italian bread.
- Garnish with leftover parsley and serve immediately.