Advertisement
About Bruschetta
Appears in
By David Eyre
Published 2009
Bruschetta is nothing more than grilled bread, rubbed with garlic, then salted and drenched in olive oil. Yet it is incredible how this can be ruined. The bread should take the form of long slices cut from the centre of a day-old round Italian country loaf. These are normally sourdough. Don’t attempt to make bruschetta from soft, bleached white bread. It must be grilled on a barbecue or, at a pinch, on a ridged chargrill pan; don’t even think about using a toaster.
Rub the grilled bread with a peeled clove of garlic, then sprinkle with crunchy coarse sea salt or Maldon salt and drizzle with your best extra virgin olive oil. The oil is the whole point of bruschetta, so don’t be thrifty with either the quality or the quantity. A really ripe tomato can be rubbed crudely on to the bread before the olive oil to make a Catalan pa amb tomaquet.