Monday, August 16, 2010
Over the past few weeks I've found myself baking a lot of Italian bread, both long and round loaves. First I made some for the family, then I made some for a bake sale (they are not just for sweet stuff), and then I made some for a friend to take to a family reunion. With all this bread being made it's no wonder I had plenty of left overs (despite how good it is). But that doesn't bother me. One of my favorite things to do with leftover Italian bread is make bruschetta.
To make it I take the bread and slice it into 1/2 in thick slices. I then place them on a baking sheet and drizzle them with plain olive oil or garlic infused oil. Bake them at 400 degrees until toasted. I let the toast cool and then top them with a mixture of chopped roma tomatoes, basil, and finely minced garlic. I season the mixture with salt, pepper, and olive oil. This is a cool, refreshing summer snack or hors d'oeuvre, and a tasty use for stale Italian or French bread.