Bruschetta
This is a classic way of preparing bread as an appetizer. In Tuscany it is popular during olive harvest time as a way to sample the new olive oil.
For 6
- 6 slices of Italian sourdough
- 1 glove of garlic
- Good extra virgin olive oil
Slice Italian sourdough bread ½ inch thick. Place freestanding grill in oven until hot. Place bread on grill until toasted on both sides. Lightly rub the bread with the garlic. Drizzle with a little olive oil. If you are going to garnish it, set the bread aside and prepare you topping.
Bruschetta with mashed fava beans
This is soo good! In spring when the fresh fava beans are in season… this bruschetta is phenomenal.
For 6
- 3 pounds young fava beans (fresh), shelled weight
- 2 garlic cloves, peeled
- ¼ cup fresh mint leaves
- ¼ cup freshly grated Parmesan cheese
- ¼ cup olive oil
- sea salt and freshly ground black pepper
- juice of 1 lemon
Pound the fava beans in a pestle and mortar with the garlic and mint, until you have a thick mixture. Remove and place in a bowl. Stir in the Pecorino cheese and the olive oil. Season with salt and pepper and lemon juice and serve on the toasted bruschetta bread.
Bruschetta with fresh tomatoes and basil
Classic recipe, very refreshing in the summer.
For 6
- 3 large tomatoes
- 1 garlic clove, chopped
- A handful of basil or fresh oregano (you can use dry oregano as an alternative)
- ¼ cup olive oil
- sea salt and freshly ground black pepper
Finely chop the tomatoes, garlic, and basil, and place in a bowl. Add the olive oil and season, stir. Let sit for 10 minutes then spoon on toasted bruschetta bread.
Buon appetito from Los Angeles Ovenworks!
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Los Angeles Ovenworks, located in Southern California, offers the finest Italian wood burning pizza ovens for home and backyard, as well as cooking tips and authentic Italian recipes.
