Bruschetta - Roman Garlic Bread

Adapted from Essentials of Classic Italian Cooking by Marcella Hazan (Knopf, 1992)
Makes 6 sices

The amount here is for six slices of bread, which will probably disappear as fast as you serve them. I usually use bread I make from Jim Lahey’s groundbreaking No-Knead Bread.

3 to 4 plump garlic cloves
6 slices good, thick-crusted bread, about ½ inch thick
Extra-virgin olive oil
Salt (Maldon sea salt is best)
A few grindings of black pepper

Cut the garlic cloves in half, crush them with your chef’s knife, and peel them.

Toast the bread to a golden brown. While the bread is still hot, rub one side of each slice with the cut side of a garlic clove. Drizzle olive oil over the garlicky side, and, if using Maldon, crush it lightly between your fingers over each slice. Finish with a few grindings of black pepper. Serve while still warm.

The Tomato Version

All the ingredients above, plus:

6 ripe tomatoes
8 basil leaves

Wash the tomatoes and split them in half lengthwise. Remove as many seeds as you can easily with a small spoon or the tip of a knife. Place the halves cut-side down on a paper towel to drain, then cut into ½-inch cubes.

Wash and dry the basil leaves, then slice them into thin strips with kitchen shears or make a chiffonade with a knife.

After rubbing the hot grilled bread with garlic, top with some of the diced tomatoes. Sprinkle with basil, salt, and pepper, then drizzle lightly with olive oil.