Bruschetta alle Erbe
Author: Pizza Today
Recipe type: dough/breads
- 12 slices pane Toscano or other rustic style Italian bread
- 2 large cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 1 heaping tablespoon chopped fresh basil
- 1 heaping tablespoon chopped fresh oregano
- 1 heaping tablespoon chopped fresh parsley
- Freshly ground pepper
- Grill or toast the slices of bread on both sides.
- While the bread is still hot, rub one side of the bread with the garlic.
- Set aside.
- Combine the olive oil and herbs.
- Add the ground pepper.
- Dress each slice of bread with some of the herb and oil mixture.
- The overall direction of the recipes above gives you a roadmap for creating various styles of bruschetta. In other words, you can mix or match and make several variations by simple adaptation. For example, chopped fresh tomatoes can be added to the recipe for Bruschetta alle Erbe.
- Now, let's take a look at how you can use your pizza dough to create an interesting variation on bruschetta. Using pizza dough that has had at least one rise, put about 12 ounces of dough into an oiled 9-inch cake pan.
- Cover the pan with plastic wrap and let the dough rise one more time. What you are making is a focaccia.
- Bake the focaccia in a preheated 400 F oven for 15-20 minutes.
- When cool enough to handle, turn the bread out of the pan and let cool.
- This is your first prep.
- Slice the bread horizontally into two pieces.
- Toast or grill the cut side of each piece of bread and rub with garlic while still hot. This is your second prep.
- To order, (each piece of bread will serve two) top the bruschettone with any of the above items — tomatoes, basil, Parmesan cheese and herbs.