Bruschetta and Crostini
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Bruschetta
- 4 half inch-thick slices of sourdough or any Italian country-style bread
- 1/4 cup olive oil
- kosher salt and freshly ground peper
- 1 garlic clove
- 1 Tbs freshly grated Parmigiano-Reggiano cheese
Prepare a gas or charcoal grill. The grill should be medium-hot.
Cut the slices of bread in half and brush both sides with a generous amount of olive oil. Season both sides with salt and pepper.
Grill the bread, turning once, until lightly browned on both sides.
Gently rub 1 side of the toasts with garlic, sprinkle with cheese and serve.
-
Crostini
- 3 garlic cloves
- pinch of kosher salt
- 8 Tbs (1 stick) high-quality salted butter, softened
- 1 teaspoon fresh lemon juice
- cracked black pepper
- 8 1/4 inch-thick slices of baguette
On a cutting board, finely chop the garlic and sprinkle the salt over it. Keep chopping and smashing the garlic and salt together to make a paste. Use a wide-bladed knife so you can smear the paste along its flat side. You can also do this in a mortar and pestle.
In a small bowl, mix the butter, lemon juice, and garlic paste. Fold the softened butter over and onto the garlic mixture mashing it down with the back of a spoon or spatula. Season to taste with pepper and continue folding.
Preheat the oven to 375 degrees.
Lay the bread on a baking sheet and brush both sides with garlic butter. Bake for 6 to 7 minutes, turning once, until golden brown but not too crispy. Let cool before using.