Bruschetta from Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner

Breadcrumbs on July 13, 2011

p. 89 - Even though this is a pretty standard recipe for Bruschetta, there were a couple of subtle differences that made an impact and also made for a tasty toast! Mario recommends the use of filone, an Italian loaf similar in texture to a baguette but with a thicker crust. One of our guests commented that it reminded them of a British crusty cob. This bread grilled beautifully, retaining its soft interior and chew. Once the bread is grilled, MB has you rub a garlic clove just around the circumference of each toast, along the jagged outer crust. Normally I smear it across the centre and depending on the freshness of the garlic, this can sometimes be a bit strong on the tongue. I liked the effect of MB’s technique as the garlic aroma was prevalent but the flavour was subtle. I’d recommend giving this recipe a try, I’ll be making my bruschetta this way going forward.