Olive Oil and Garlic Bruschetta

Lynnda Cloutier Recipe

By Lynnda Cloutier eatygourmet

This is pared down simplicity and so easy to make. It beats the likes of dough balls and garlic bread hands down. The most important thing is not to overcook the garlic. it must on no account turn brown. This is great served instead of garlic bread, with a selection of salads.


Recipe Rating:
 2 Ratings

Ingredients

4 large garlic cloves
1/3 cup extra virgin olive oil
a good pinch hot red pepper flakes
1/4 cup chopped flat leaf parsley, optional
4 thick slices country bread, preferably sourdough

Directions

1
Slice garlic lengthwise into paper thin slices.
2
Heat olive oil in small pan and stir in the garlic. cook til garlic starts to give off its aroma and is golden but not brown (or it will have a bitter taste)
3
Remove pan from heat, then mix in hot red pepper flakes and parsley if using. Cover to keep warm.
4
To make bruschetta, broil, toast or pan grill bead on both sides til lightly browned or toasted. Spoon or brush over the garlicky oil,. Eat at once with your fingers.Serves 4