Recipe of Chianti Kitchen, the Tuscan
School of Cooking

Ingredients:
Italian bread or a baguette, sliced
Fine extra virgin olive oil
2-3 cloves of garlic
Salt to taste

Preparation:
Grill or toast bread slices on both sides. Remove from the heat and rub one side with the garlic cloves. Place on a platter garlic side up, and drizzle with extra virgin olive oil. Serve at once, while hot. If you wish, dress the bruschetta with a chopped mixture of cherry tomatoes and fresh basil.

Some background: Traditionally, the first pressing of the olive harvest is tasted on the spot, drizzled over grilled bread. Bruschetta has become a popular restaurant item as well, served with a variety of toppings, from the traditional fresh tomato and basil to thin slices of sweet prosciutto and peppery arugula leaves. In any case, the freshest extra-virgin olive oil is called for.

Download pdf of the recipe