When we were in wine country of the great and ever so famous Chianti regions we were a little surprised when bruschetta would show up to our table as simply toasted bread drizzled in olive oil.
Where’s the tomatoes? basil? garlic?
When in Rome (close to it)……it was surprisingly good especially with such few ingredients. That’s the moment I realized bruschetta and good quality olive oil go hand in hand no matter how you decide to prepare it!
Something so tasty ready in literally 5 minutes! Using the grill? Throw on some bread. Rub with garlic. Drizzle olive oil! Voila!
Savory’s Tips and Tricks
- If you only making a few then you can slice some bread and throw in the toaster.
- Drizzle balsamic vinegar over the top on half or all of the bread.
Savory’s Pairing Recommendations
Try making my bruschetta trio to wow your friends and family for an appetizer.
Serve as a side with pasta, fish, chicken, or a salad.
Did you make this recipe? How do you like to make your bruschetta? I want to hear all about it……leave your comments below!
Tuscany Simple Bruschetta
- 1 loaf of rustic Italian bread, cut into 1/2 in. slices or french baguette
- 1-2 garlic cloves, cut in half
- 2-4 tbsp good quality olive oil, extra virgin
- maldon salt flakes for seasoning
- balsamic vingerette optional
- Preheat grill, turn oven on to broil, or toast the bread until golden brown. Rub the garlic flat side down onto the bread. Drizzle olive oil, sprinkle with salt, and finish with a little balsamic if desired.
- Drizzle balsamic vinaigrette on half for variety.
- Sprinkle with dried herbs such as rosemary, thyme, oregano.
- Serve with a thin slice of parmesan.