Bruschetta with garlic, olive oil and coarse salt
6 servings
15 minutes
Bruschetta with garlic, olive oil, and coarse salt is a simple yet sophisticated appetizer from the villages of southern France. Its history dates back centuries when peasants used toasted bread to enjoy the aroma of fresh garlic and olive oil. Crispy ciabatta soaked in the mild spiciness of garlic gains special tenderness from extra virgin oil. Coarse salt enhances the rich flavor, creating a perfect balance of simplicity and elegance. Bruschetta is ideal as an aperitif before the main course or as part of a light dinner with a glass of white wine. It can be served with fresh herbs or sliced tomatoes, enhancing its Mediterranean character. Each crispy crust tells a story of taste and tradition embodied in minimal ingredients and rich sensations.
1
Heat the grill pan on high for 10 minutes.
2
Meanwhile, slice the ciabatta into 12 thin pieces. Place on the grill and toast for about a minute on each side until crispy and with characteristic grill marks.
- Ciabatta: 1 piece
3
Make 3 cuts on each piece with a sharp knife and rub with a garlic clove. Drizzle with olive oil and sprinkle with coarse salt, serve immediately.
- Garlic: 1 clove
- Extra virgin olive oil: 6 tablespoons
- Coarse salt: to taste
