1 loaf french bread

6 cloves garlic

1/4 cup olive oil

6 roma tomatoes

1/2 cup grated fresh parmesan cheese

4 tsp. dried oregano

2 tsp. dried basil

 

Slice the bread lengthwise once and cut each half in half the short way. Process the garlic and olive oil in a mini chopper until it is blended and brush it on the open faces of the four bread pieces. Slice the tomatoes into rounds, and cover the bread. Sprinkle the oregano and basil evenly over the pieces and then do the same with the cheese. Cook on a cookie sheet or foil under the broiler until the cheese melts and the edges of the bread just start to brown (5-15 minutes).

  

  

BRUSCHETTA, CROSTINI and CROSTONI

 

Bruschetta originated in the central part of Italy, and has now spread to other parts. In Tuscany it is called “Fettunta”, that literally means oiled slice.

 

In the regions of Umbria, Tuscany, Lazio, Marche and the Abruzzi the original basic bruschetta was always the same 1/2″inch slice of home-made bread, at least 2 days old, unsalted close type of bread with a good crust. It was toasted on a grill over a wood fire, rubbed with garlic while still hot and seasoned with sea salt and extra-virgin olive oil.

 

Crostini and Crostoni are variations in size of Bruschetta. Crostini are thinner and Crostoni are thicker. They evolved from the original basic Bruschetta recipe to their present day forms. Some recipes can be quite sophisticated, pretty far away from the original peasant roots.

 

TIPS

 

1. Bruschetta, Crostini and Crostoni are very quick and easy to prepare, but please always remember to use only the best quality extra-virgin olive oil and good bread.

 

2. If you don’t have time to bake your own bread, buy a good firm loaf.

 

Never use a loaf which, when you squeeze the crumbs between your fingers, becomes a ball of dough. The bread should spring back after being squeezed.

 

3. Traditionally, bruschetta was cooked over charcoal; today it is more often toasted on a ridged cast iron griddle. These methods give the bread a slightly charred flavour as well as an attractive ridged pattern.

 

4. Crostoni are either toasted under the grill (Us broiler) or in the oven. Crostini are cooked in the same way. The meaning is clear: an antipasto come before the meal (il pasto), and its function is to prepare the stomach for the courses.