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Bruschetta Bases

Annabel Langbein Bruschetta Bases Recipe
Annabel Langbein Media
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Bruschetta Bases
1 loaf sourdough bread or a baguette-shaped country loaf ¼ cup extra virgin olive oil

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/bruschetta-bases/1998/
EMAIL PRINT
Prep time:
5 mins
Cook time:
20 mins
Makes:
about 24
  • 1 loaf sourdough bread or a baguette-shaped country loaf
  • ¼ cup extra virgin olive oil

Angle-slice bread thinly, brush liberally with olive oil on both sides and grill in a ridged frypan or on a barbecue grill over medium heat until crispy on the outside but still soft in the middle (about 3 minutes each side). To create grill marks, weight slices down with a cast-iron pan while grilling. If not using at once, store in an airtight container. If bruschetta become stale, refresh for 5 minutes in an 180˚C oven and they will become crisp when cool. 

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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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