- 4 slices rustic, country-style bread
- 1 clove of garlic
- ½ cup extra virgin olive oil
- salt and pepper to taste
On a grill, grill pan or in the oven, toast the thickly-sliced bread until it is nicely golden. Then peal the garlic and rub it on the bread so that it releases its aroma.
Arrange the bread on one or two serving dishes, then season with salt and, if you want, pepper. Drizzle generously with extra virgin olive oil.
Serve the bruschetta while the bread is still hot.
This simple and rustic preparation is popular in central Italy.
Once popular among the poor, bruschetta is now one of the most loved and well-known Italian appetizers. There a multitude of versions of this dish, from the most simple with only garlic, to more elaborate ones featuring tomato or mushrooms.
The first written documentation about what could be considered the ancestor to modern day bruschetta comes from the book “La Singolar Dottrina” written by Domenico Romoli in the 16th century.
Romoli was a banquet director in Florence who worked for a number of important clients, including Pope Leo X, and was given the nickname of “il Panuto” (greasy bread) due to one of the dishes he often served. The recipe called from toasting the bread and flavoring it with pork lardo or fresh cheese to make it greasy, like today’s bruschetta.
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