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