Bruschetta redux

This is basically a repeat of an old post, with a couple of new pictures from bruschetta I made over the summer.

The topping includes onions, greens, garlic, chickpeas, and olive oil.

The classic- tomatoes, basil, olive oil, salt, & pepper or chiles.

The instructions, copied from the old post, are below.

It all starts with good bread- hearty and crusty. Slice into 1/2 -3/4 inch slices and brush one side with a little olive oil. Grill on a hot grill for a minute or two until it is crunchy, and grill marks start to appear. After you remove it from the grill, rub the cooked surface with a cut clove of garlic for the world’s simplest garlic bread. The fun really starts when you add toppings, though.

My favorite is probably the classic, diced fresh tomatoes with basil tossed with olive oil and a little kosher salt. The possibilities are almost limitless, however. Good tomatoes are hard to find in the winter, even in Florida, so chickpeas and peppers or greens can provide a nice change of pace.

If you start with good bread, and stick to the best seasonal ingredients you can find, it’s hard to go wrong. If you don’t want to fire up the grill, use the broiler, or even a toaster. Just make sure you use good bread!

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