Bruschetta (Roman garlic bread)

The most important ingredients for good Bruschetta are the Bread and oil. Its pointless toasting a slice of french bread or a sliced loaf from a supermarket and think you can make Bruschetta. You need the best sourdough you can get your hands on. And its best toasted over coals on the BBQ, or you can do it on a griddle pan, it works  but the BBQ is best. 

The next ingredient is the oil. Use the best, greenest, densest, oil you can find, a good oil from the south or Sicily would be excellent.

For 6 people you will need:

  •     12 slices of Italian sourdough bread cut to 1” or 23mm thick
  •     5 or 6 cloves of garlic peeled 
  •     8 tablespoons of your best olive oil
  •     Sea Salt
  •     Freshly ground black pepper

How to make:

Preheat the griddle pan, grill or light the BBQ.

Toast the bread to light brown colour or get the brown toasted stripes from the griddle pan. While still hot rub one side of the toast with a garlic clove. As you rub the clove will wear away, one clove will cover about two slices of Bruschetta. 

Once rubbed put the toast onto a dish garlic side up and dribble a thin stream of the oil, don’t be stingy there needs to be enough to soak a little into the bread. Add the salt and a turn to two of pepper and serve it as warm as your fingers can stand.

The purists would say this is the best and only way to eat Bruschetta, I beg to differ, I love the vibrant, savoury, mouth watering, seasonal and creative toppings. And I have listed a few my favourites below.

Award winning olive oil

A few weeks ago I was sent some Extra Virgin cold pressed olive oil from Tuscany, and OMG what a Great Olive Oil.

It is a completely different taste experience from the supermarket oil I normally buy. It has a wonderful  herby aroma, Artichoke and cut grass with a slight sweet after taste. 

I would not suggest you use it for everyday cooking (it’s too good for that) but for dressings and drizzles it will add depth and weight to a dish something 99% of own brand oil cannot hope to achieve.

Its not cheap but you don’t need to use a lot so it will go along way. The producers have asked me if  I would like to recommend it on the blog and I said yes.

It costs about £20 per bottle plus delivery but it’s worth it. They sell it in 4 bottle lots, it’s better value to buy four bottles as the postage is cheaper but you can always get together with a friend and divide the bottles up.

If you want to order some go to the producers website they will be happy to send you the Award winning oil.


ELLEIVÆ Biologico Extra Virgin Olive Oil received GOLD award in 2018 New York International Oil Competition 

Well done!

Why not try it yourself?

Bruschetta with Prosciutto di Parma, it could not be easier.  Buy the best Parma ham you can, drape it over the warm Bruschetta squeeze a little fresh lemon over the top and with a turn of the pepper mill its ready and wonderful.

Fave beens on toast. Shell 1kg fave beans bash half of then up in a pestle and mortar with some oil and lemon. Add some grated Pecorino cheese spoon over the warm Bruschetta with sea salt and twist of pepper you have spring on toast.

Bruschetta topped with the juiciest tomatoes, Oxheart variety if you can get them. With their post box red flesh wonderful sweet summer taste they turn a simple slice of bread into a banquet, add a few leaves of fresh basil and you  have a snack fit for a King or Queen.

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