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Rick's Basic Bruschetta

3.9

(5)

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Editor's note:The recipe and introductory text below are from Rick Tramonto's bookFantastico!

This is the ultimate vehicle for any number of toppings. The quality of the bread, as well as the olive oil, makes all the difference, so make sure the crust is crisp and the middle is soft and chewy. Buy it fresh from a good bakery. This is an example of two ingredients making the difference between good and truly great. Enjoy the ride!

Ingredients

Makes 4 servings

Four 1/2-inch-thick slices sourdough or any Italian country-style bread
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 garlic clove
1 tablespoon freshly grated Parmigiano-Reggiano cheese

  1. Step 1

    1. Prepare gas or charcoal grill or preheat the broiler or a panini press. The heating elements or coals should be medium-hot.

    Step 2

    2. Cut the slices in half and brush both sides with a generous amount of olive oil. Season both sides with salt and pepper.

    Step 3

    3. Grill or broil the bread, turning once, until lightly browned on both sides.

    Step 4

    4. Gently rub 1 side of the toasts with garlic, sprinkle with cheese, and serve.

FromFantasticoby Rick Tramonto, Mary Goodbody, and Belinda Chang Copyright (c) 2007 by Rick Tramonto. Published by Broadway Books.Rick Tramonto, the executive chef/partner of Tru in Chicago, was named one ofFood & Wine's Top Ten Best Chefs in the country in 1994 and selected as one of America's Rising Star Chefs by Robert Mondavi in 1995. He has also been nominated four times for the James Beard Award for Best Chef in the Midwest, winning the award in 2002. Tru, which opened its doors in May 1999, was nominated for the 2000 James Beard Award for Best New Restaurant and named one of the Top 50 Best Restaurants in the World byCondé Nast Traveler. Tramonto is the coauthor, with his partner Gale Gand, ofAmerican BrasserieandButter Sugar Flour Eggs.Mary Goodbodyis a nationally known food writer and editor who has worked on more than forty-five books. Her most recent credits includeWilliams-Sonoma Kitchen Companion,The Garden Entertaining Cookbook, andBack to the Table. She is the editor of the IACP Food Forum Quarterly, was the first editor in chief ofCooksmagazine, and is a senior contributing editor forChocolatier杂志和Pastry Art & Designmagazine.Tim Turneris a nationally acclaimed food and tabletop photographer. He is a two-time James Beard Award winner for Best Food Photography, winning most recently in 2002. His previous projects includeCharlie Trotter's Recipes,Charlie Trotter's Meat and Game,The Inn at Little Washington,Norman's New World Cuisine(by Norman Van Aken),Jacques Pepin's Kitchen, andAmerican Brasserie.
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Reviews (5)

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  • I'm not sure what the confusion is with some of these reviews - this is 'basic' bruschetta - that is, the common building block, part A, that needs a part B to complete the bruschetta. When you ad part B - which can be an endless list of additions, this turns from 'basic' to 'complete.' This is a platform to greatness!

    • terrymike

    • NYC

    • 2/12/2010

  • Bruschetta From Wikipedia, the free encyclopedia Jump to: navigation, search Bruschetta made with tomatoes Bruschetta with olive oil and prosciuttoBruschetta (Italian pronunciation: [brusÈketta] ( listen)) is an appetizer whose origin dates to at least the 15th century from central Italy. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella.

    • Anonymous

    • New York

    • 2/7/2010

  • this is the basic recipie for all excellent bruschetta. Fabulous! This list of toppings is limited only by our collective imaginations. Because I watch my waistline, I usually use half the oil.

    • KatherineNesci

    • Tucson, Arizona

    • 12/14/2009

  • To the previous reviewer: Bruschetta is exactly this. Here's a link for you to broaden your horizons: http://en.wikipedia.org/wiki/Bruschetta I made this recipe, it was simple and tasted great. Instead of rubbing the bread with garlic I used roasted garlic olive oil to save work. Would recommend.

    • zachmoe

    • Sacramento, CA

    • 12/10/2008

  • This is not bruschetta. Bruschetta is a topping for toast usually including tomatoes. This is a recipe for garlic toast.

    • Anonymous

    • 12/6/2008

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