Spanish Tapas Menu: Garlic Bruschetta

By Susan Belsinger
August/September 2008
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Serves 4 to 6
I first ate bruschetta (or garlic bread) in Tuscany where it was prepared over an open fire and called fettunta. I’ve been hooked on it since then! It’s delicious alone or as the base for any number of toppings.

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  • 6 half-inch-thick slices good country-style bread
  • 3 garlic cloves
  • About 1/3 cup extra virgin olive oil
  1. Toast bread in a toaster, in a 400-degree oven or on a grill until golden-brown and crusty on both sides, turning once if necessary.
  2. Remove toast and rub it on one or both sides with a cut garlic clove. Drizzle with olive oil and eat immediately.

Contributing editor Susan Belsinger of Brookeville, Maryland, cooks up an astounding array of delicious herbal recipes, articles, books and lectures. 

Click here for the original article, Spanish Tapas Menu.


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