Garlic bruschetta is the original garlic bread. A lot of people think that garlic bread is Italian, but it isn’t. Garlic bread is actually an American twist on this Italian classic. This garlic bruschetta is the real deal.
Thick crusted bread is lightly browned on the grill before being rubbed with olive oil and salt.
In Italy, it is traditionally served as an antipasto. The traditional first course of a formal Italian meal is known as an antipasto. It is typically served on a platter in small bite-sized pieces.
As there are very few ingredients in this recipe, try your best to make sure they are of high quality. This will give you the best results because the fresher the ingredients, the better the bruschetta.
The thick-crusted Italian bread works best for this recipe. Pagnotta bread is traditionally used, but ciabatta and sourdough bread are equally delicious.
It is critical to cut the bread into thick slices at least half an inch thick. This will allow the bread to absorb the most olive oil and thus provide the most flavour.
I always use a serrated knife to get a clean cut for my slices. This will ensure that you don’t get any unneeded tearing in the bread.
It is best to use extra virgin olive oil for the olive oil. Before serving, I like to garnish mine with freshly chopped parsley or rosemary.
This appetiser complements many Italian dishes. A dish of pasta is the foolproof pair with this recipe because it goes with almost every pasta dish, including spaghetti and lasagne.
Alternatively, if you want a more protein-packed side, chicken breast is a great option. Allow it to rest after baking or grilling to allow the juices to redistribute.
Bruschetta is best served immediately after being made and eaten as soon as possible. If there are any leftovers, which there won’t be, store them in an airtight container and consume them within a few days.
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Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.
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