Tuscan Grilled Garlic Bread (Bruschetta)
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Traditionally, this bread is made by rubbing slices of toasted bread with garlic cloves, then drizzled with extra-virgin olive oil, salted, and served warm.
INGREDIENTS
8 slices Tuscan bread, or use 1/2-inch thick slices Italian bread
1 to 2 cloves garlic, cut in half
2 to 3 tablespoons extra-virgin olive oil
Coarse Kosher or sea salt
Freshly ground black pepperPreheat grill to medium-high.
When ready to cook, throw a cupful of unsoaked wood chips on the coals, if using. Arrange the bread slices on the hot grate and grill until nicely browned on both sides, 2 to 3 minutes per side, rotating the slices 60 degrees after 30 seconds or so to create an attractive crosshatch of grill marks.
Transfer the bread slices to the cool edge of the grill or warming rack and let cool for 1 minute. This prevents steam from forming on the platter under the bread, which would make the slices soggy.
Rub the top of each bread slice generously with the cut garlic. Drizzle with oil and sprinkle heavily with salt and pepper. Serve immediately.
Makes 4 to 8 servings
NOTE: - Alternatively, place bread slices under the broiler and toast on both sides, watch carefully to prevent burning. Proceed as above.
My family prefers Sourdough Bread whenever I make this recipe or want a grilled bread. They like the tartness with the pasta.