This section includes all recipes posted on the previous version of our site as well as reposts of all new recipes posted in the main section. Please excuse any oddities that occurred on import, we are working to correct them.

Bruschetta/Fettunta: Master Recipe

Bruschetta/Fettunta: Master Recipe

Bruschetta/Fettunta: Master Recipe


Thick-crusty boule or similar good quality bread cut into 1/2 inch slices

Fresh garlic Extra-virgin olive

oil Sea salt and

freshly ground black pepper


Place the bread on a grill (charcoal, gas or electric) or a grill pan and toast each side for about 3 to 5 minutes over medium heat. The bread should be crispy with golden-brown grill marks, a slight charred crust and chewy in the center. Remove the toast and rub it with a clove of fresh garlic. (Fresh garlic can be quite strong, so it is a good idea to check the first piece and and adjust the garlic to your taste.)

Drizzle some of your best extra- virgin olive oil generously over the toasts and sprinkle them with sea salt and freshly ground black pepper.

If you don’t have a grill, you can broil the bread until it is golden and crispy, about 1 minute per side. You can also just prepare it in your toaster. 

At this point you have an extremely delicious version of garlic bread. You might serve it with some marinated chèvre and grapes, Moules au Beurre D’escargots, or you can add your favorite topping.