Basic Bruschetta

Jennifer McIlvaine saves on cleanup by using a whole clove of garlic stuck on the end of a fork to brush olive oil on the un-toasted bread. The uncut garlic doesn't impart much flavor, but it does keep her from having to use a messy brush. Prep and Cook Time: 15 minutes. Notes: Choose a good-quality bread without too many large holes that would let the topping drip through. McIlvaine uses sliced hominy bread, but we found that a bâtard or pane pugliese also worked well.

This recipe goes with Eggplant with Mint Bruschetta, Braised Pepper Bruschetta, Tomato and Basil Bruschetta, Mixed Herb Bruschetta, Chickpea and Octopus Bruschetta

Yield: Makes 8 bruschettas

Ingredients

• 8  1/4- to 1/2-inch-thick slices good-quality bread (see notes)
• 2  tablespoons  olive oil
• 1  clove garlic, halved
• Sea salt

Preparation

1. Heat charcoal or gas grill to hot (you can hold your hand 1 to 2 inches above grill only 2 to 3 seconds), or set a rack 4 inches from a broiler on high. Lightly brush both sides of bread slices with olive oil. Toast, turning as necessary, until both sides are crisp and browned, 3 to 4 minutes.

2. Remove bread from the grill or oven and rub each slice with the cut side of a halved garlic clove. Sprinkle with sea salt. Eat plain or add topping.

Note: Nutritional analysis is per bruschetta.

Nutritional Information

Calories:

81 (56% from fat)

Protein:

1.3g

Fat:

5g (sat 0.7)

Carbohydrate:

7.6g

Fiber:

0.5g

Sodium:

333mg

Cholesterol:

0.0mg