Toasted Bread for Bruschetta
- 1 (12x5-inch) loaf country bread with thick crust, ends discarded, sliced crosswise into 3⁄4-inch-thick pieces
- 1 garlic clove, peeled
- Extra-virgin olive oil
- Kosher or flake sea salt
- Adjust oven rack 4 inches from broiler element and heat broiler.
- Arrange bread in a single layer on an aluminum foil-lined baking sheet.
- Broil until bread is deep golden and toasted on both sides, 1 to 2 minutes per side.
- Lightly rub 1 side of each toast with garlic (you will not use all of garlic). Brush with oil and season with salt to taste.
Larger than crostini, these garlicky toasts give a flavorful foundation to whatever toppings you choose to pile on. This recipe can easily be doubled.
Try these toppings!
Here are some spreads that go great on this bread!
Elle Simone Scott
Elle Simone Scott is a culinary maverick. Always drawn to creative food culture, Elle has been dazzling the culinary world since 2006, quickly becoming a highly sought after freelance Food Stylist and Culinary Producer.
Elle has collaborated and contributed her unique styling abilities to Food Network, Food Network Magazine, The Cooking Channel, The Katie Couric Show, CBS Corporation, ABC’s The Chew and Bravo's Chef Roble and Co.
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