by John Ryan
This is basic garlic bread, garlic toast actually, called bruschetta these days. It's surprisingly simple and as addictive as the butter-drenched garlic bread I grew up with.
Rustic bread, sliced
1 garlic clove
Toast the bread on the grill. When both sides are golden brown, use a peeled clove of garlic like a pencil eraser and rub it lightly on the toast. Then brush a light film of delicious olive oil over the garlic and perhaps a sprinkling of kosher salt. That's it.
1. Serve this simple garlic toast to accompany dinner.
2. Top the toast at the last minute with a salad of diced tomatoes (finely diced tomato, perhaps a bit of minced onion, shredded basil, olive oil, balsamic vinegar, salt and pepper).
3. Use these toasts as a sort of cracker when serving cheese. (I love goat cheese and olive paste on bruschetta.)
4. Dice the basic bruschetta to create croutons.
Both chef and musician, John Ryan wrote the Just Good Food blog from 1996 through 2001.
This page created July 1999
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