Master Recipe
Bruschetta with Fresh Herbs
makes 16 small slices
NOTE: This is the simplest bruschetta, but delicious. The
variations are slightly more complicated.
5 tablespoons extra-virgin olive oil
11/2 tablespoons minced fresh parsley leaves
1 tablespoon minced fresh thyme or oregano leaves
1 tablespoon minced fresh sage leaves
Salt and ground black pepper1 loaf country bread (about 12 by 5 inches), cut lengthwise in half and sliced crosswise into
1-inch-thick pieces (ends saved for another use)1 large garlic clove, peeled
INSTRUCTIONS:
1. Adjust oven rack to highest position and heat broiler.
2. Mix oil, herbs, and salt and pepper to taste in small bowl. Set aside.
3. Place bread on large baking sheet; broil bread until golden brown on both sides. Place toast slices on large platter, rub garlic over tops, brush with herb oil, and serve immediately.
VARIATIONS:
Bruschetta with Tomatoes and Basil
Combine 4 medium ripe tomatoes (about 12/3 pounds), cored and cut into 1/2-inch dice, with 1/3 cup shredded fresh basil leaves and salt and pepper to taste in medium bowl and set aside.
Follow master recipe, reducing oil to 3 tablespoons and omitting parsley, thyme, and sage. Once toasts have been broiled, rubbed with garlic, and brushed with oil, use slotted spoon to divide tomato mixture among toast slices and serve immediately.
Bruschetta with Black Olive Paste
Process 3 tablespoons extra-virgin olive oil, 11/2 cups pitted kalamata olives, 2 teaspoons fresh rosemary leaves, 2 tablespoons shredded fresh basil leaves, 1 tablespoon rinsed capers, and 4 rinsed anchovy fillets in food processor, scraping down sides with rubber spatula, until mixture is finely minced and forms a chunky paste, about 1 minute. Transfer to small bowl and set aside.
Follow master recipe, reducing oil to 3 tablespoons and omitting parsley, thyme, and sage. Once toasts have been broiled, rubbed with garlic, and brushed with oil, use a small spoon to spread olive paste lightly over toasts and serve immediately.