Best Ricks Basic Bruschetta Recipe Epicuriouscom Recipes

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BRUSCHETTA



Bruschetta image

Bruschetta is toast. Usually with olive oil. Often grilled. But no more than that-or not much more. You need coarse, crusty bread; the preceding recipe will give you the kind you want, but any peasant bread will do. The amount of garlic you use is up to you. You might split a single clove and rub it on the slices of bread after they're toasted; or you might mash a few cloves and smear them on, which is obviously stronger.

Yield 4 servings

Number Of Ingredients 4

8 thick slices coarse bread
1 to 4 garlic cloves, halved or peeled and crushed, to taste
Extra virgin olive oil as needed
Salt and black pepper to taste

Steps:

  • Preheat the broiler or start a charcoal or wood fire. Broil or grill the bread until lightly browned on both sides. This may take less than a minute on a side; watch carefully so the bread doesn't burn.
  • While it's still hot, rub the bread with the garlic on one or both sides. Put it on a plate, then drizzle it with olive oil and sprinkle it with salt and pepper. Serve warm.

RICK'S BASIC CROSTINI



Rick's Basic Crostini image

Provided by Rick Tramonto

Categories     Garlic     Appetizer     Bake     Cocktail Party     Vegetarian     Oscars     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

3 garlic cloves
Pinch of kosher salt
8 tablespoons (1 stick) high-quality salted butter, softened
1 teaspoon fresh lemon juice
Cracked black pepper
Eight 1/4-inch-thick slices baguette

Steps:

  • 1. On a cutting board, finely chop the garlic and sprinkle the salt over it. Keep chopping and smashing the garlic and salt together to make a paste. Use a wide-bladed knife so you can smear the paste along its flat side. You can also do this with a mortar and pestle.
  • 2. In a small bowl, mix the butter, lemon juice, and garlic paste. Fold the softened butter over and onto the garlic mixture, mashing it down with the back of a spoon or spatula. Season to taste with pepper and continue folding.
  • 3. Lay a sheet of plastic wrap on a work surface. Scrape the butter onto the plastic and use the plastic wrap to shape butter into a log, encased in the plastic wrap. Refrigerate until ready to use. If not using within 3 days, you can freeze the garlic butter for up to 2 months. Let the butter soften before using.
  • 4. Preheat the oven to 375°F.
  • 5. Lay the bread on a baking sheet and brush both sides with garlic butter. Bake for 6 to 7 minutes, turning once, until golden brown but not too crispy. Let cool before using.
  • Good Butter
  • The difference between really good butter and all other butter lies with the butterfat content of the cream, which depends in large part on the cows and how the cream is handled before it is churned into butter. The best butter from Europe is made from raw or cultured cream and, particularly that made from raw cream, might not be imported to the United States. But never fear: At American companies such as the Vermont Butter & Cheese Company, the butter is made from high-grade cream (a high butterfat content) that is cultured and then churned. The butter is rich and flavorful and when it's salted, its salt content is significantly lower than typical salted butter. This is what I use in my crostini recipes, so depending on the salted butter you choose, you may not need to add any salt. As with all ingredients for these recipes, choose the best butter you can. It pays off in terms of taste.

RICK'S BASIC BRUSCHETTA



Rick's Basic Bruschetta image

_**Editor's note:** The recipe and introductory text below are from Rick Tramonto's book_ [Fantastico!](http://www.ecookbooks.com/p-20589-fantastico.aspx?affiliateID=10053) This is the ultimate vehicle for any number of toppings. The quality of the bread, as well as the olive oil, makes all the difference, so make sure the crust is crisp and the middle is soft and chewy. Buy it fresh from a good bakery. This is an example of two ingredients making the difference between good and truly great. Enjoy the ride!

Provided by Rick Tramonto

Yield Makes 4 servings

Number Of Ingredients 5

Four 1/2-inch-thick slices sourdough or any Italian country-style bread
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 garlic clove
1 tablespoon freshly grated Parmigiano-Reggiano cheese

Steps:

  • 1. Prepare gas or charcoal grill or preheat the broiler or a panini press. The heating elements or coals should be medium-hot.
  • 2. Cut the slices in half and brush both sides with a generous amount of olive oil. Season both sides with salt and pepper.
  • 3. Grill or broil the bread, turning once, until lightly browned on both sides.
  • 4. Gently rub 1 side of the toasts with garlic, sprinkle with cheese, and serve.

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