Among the variety of Italian snacks bruschetta can be distinguished, as one of the simplest and most ancient. From other species similar appetizers it differs in that the slices of bread are fried dry and only immediately before serving are sprayed with oil and covered with fillings. The most traditional and common bruschetta topping is olive oil, salt and garlic. Butter there should only be better quality, and garlic can be used moist but much more interesting will be to lubricate a slice of crisp bread baked garlic. Its taste is softer and at the same time. multifaceted. Bake a few heads of garlic in the oven and eat not only with bread, but also add it to other dishes. друзьями: 
Time: 10 мин. Complexity: easy Quantity: 8 sandwiches Recipes use measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Bruschetta
- 8 thick slices of rustic bread with a crust
- 2.5 tbsp. l olive oil
- 1 tsp coarse salt
Baked garlic
- 4 large heads of garlic, (approximately 450 gr.)
- 1.5 tbsp. l olive oil + extra for storage
- 1/4 tsp coarse salt
Recipes with similar ingredients: white bread, garlic
Recipe preparation:
- Bruschetta: Toast bread on the grill or in the oven with grill function on both sides to a golden color. Grease olive oil and sprinkle with salt. Spread with baked garlic.
- Preheat the oven to 175 ° C.
- Baked garlic: rub the garlic so that the top layer comes off thin husks, and cut about 1 cm from the top of each heads so that cloves appear. Put the garlic tightly in heat-resistant baking dish of suitable size. Pour olive oil, salt and pepper. Cover with foil and bake for about 40 minutes. Remove foil and bake until garlic will not become soft and tops golden brown, another 30 minutes. Let the garlic cool.
- Use whole heads of garlic to serve in rustic style or break them and squeeze the garlic from the peel, to eat a whole clove. To store garlic, put it in capacity and fill with olive oil. Keep refrigerated in during the week. Use peeled baked garlic when making mashed potatoes, in salad dressings, for flavoring and thickening sauces, or serve with fried and baked vegetables.
