Bruchetta Bread. Toast bread until golden 10 to 15 minutes turning halfway through. When you bite into the garlicky crispy crostini and taste the fresh heirloom tomatoes tossed aged balsamic vinegar of modena extra virgin olive oil and sicilian spice blend you will think you died and went to heaven. Sometimes i grill the bread on a grill pan so it has nice grill marks.
When you bite into the garlicky crispy crostini and taste the fresh heirloom tomatoes tossed aged balsamic vinegar of modena extra virgin olive oil and sicilian spice blend you will think you died and went to heaven. Well this and the tomatoes basil garlic and balsamic. Spread some gorgonzola cheese over the oily side of each bread slice. This is what makes bruschetta divine.
The bread is best sliced 1cm thick and toasted on a barbecue but it can also be done in a griddle pan for ease at home.
Variations evolved to further incorporate things. In its simplest italian form bruschetta requires that bread be toasted over real coals then rubbed down with slices of raw garlic drizzled with olive oil and finished with a little bit of sea salt and fresh pepper. How to make bruschetta. The true flavor of the bruschetta is on the sauce that forms from the tomatoes juices olive oil and seasonings marinating together. This is pretty too.
