Toasted Bread for Bruschetta
By America's Test KitchenPublished on March 15, 2011
Time
15 minutes
Yield
Serves 8 to 10
Ingredients
1 loaf country bread with thick crust (about 10 by 5 inches, ends discarded), sliced crosswise into into ¾-inch-thick pieces½ medium garlic clove, peeled¼ cup extra-virgin olive oil Salt
Instructions
- Adjust oven rack so it is about 4 inches from heating element and heat broiler. Place bread on foil-lined baking sheet. Broil until bread is deep golden, 1 to 2 minutes. Flip and repeat on second side. Lightly rub 1 side of slices with garlic and brush with olive oil. Season to taste with salt.
Time
15 minutesYield
Serves 8 to 10Ingredients
1 loaf country bread with thick crust (about 10 by 5 inches, ends discarded), sliced crosswise into into ¾-inch-thick pieces
½ medium garlic clove, peeled
¼ cup extra-virgin olive oil
Salt
Ingredients
1 loaf country bread with thick crust (about 10 by 5 inches, ends discarded), sliced crosswise into into ¾-inch-thick pieces
½ medium garlic clove, peeled
¼ cup extra-virgin olive oil
Salt
Ingredients
1 loaf country bread with thick crust (about 10 by 5 inches, ends discarded), sliced crosswise into into ¾-inch-thick pieces
½ medium garlic clove, peeled
¼ cup extra-virgin olive oil
Salt
Instructions
- Adjust oven rack so it is about 4 inches from heating element and heat broiler. Place bread on foil-lined baking sheet. Broil until bread is deep golden, 1 to 2 minutes. Flip and repeat on second side. Lightly rub 1 side of slices with garlic and brush with olive oil. Season to taste with salt.
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