Time: 10 min.
Complexity: easily
Quantity: 8 sandwiches

Among the wide variety of Italian appetizers, bruschetta stands out as one of the simplest and most ancient. It differs from other similar appetizers in that the bread slices are dry-fried and only drizzled with oil and topped with toppings just before serving. The most traditional and common topping for bruschetta is olive oil, salt, and garlic. The oil should be of the highest quality, and the garlic can be used raw, but it's much more appealing to brush a slice of crispy bread with roasted garlic. Its flavor is milder yet complex. Roast a few heads of garlic in the oven and enjoy it not only with bread, but also in other dishes.

Ingredients:

Bruschetta

• 8 thick slices crusty country bread
• 2.5 tbsp. l. olive oil
• 1 teaspoon coarse salt

Baked garlic

• 4 large heads of garlic (about 450 g)
• 1.5 tbsp olive oil + extra for storage
• 1/4 teaspoon coarse salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

white bread, garlic

We recommend

Preparation:

Step 1
• BruschettaToast the bread on both sides on the grill or in the oven using the broiler function until golden brown. Brush with olive oil and sprinkle with salt. Spread with roasted garlic.
Step 2
• Preheat oven to 175°C.
Step 3
• Baked garlicRub the garlic to remove the thin outer layer of skin and trim about 1 cm from the top of each head to expose the cloves. Place the garlic tightly in an ovenproof baking dish of the appropriate size. Drizzle with olive oil, season with salt and pepper. Cover with foil and bake for about 40 minutes. Remove the foil and bake until the garlic is soft and the tops are golden brown, another 30 minutes. Let the garlic cool.
Step 4
• Use whole heads of garlic for rustic garnishes, or break them apart and squeeze the garlic out of the skins for a whole clove. To store garlic, place it in a container and cover it with olive oil. Keep it in the refrigerator for up to a week. Use peeled roasted garlic in mashed potatoes, in salad dressings, to flavor and thicken sauces, or serve with roasted and baked vegetables.

Votes: 1