Thursday, January 11, 2007

Bruschetta - just oil it up

Sorry to burst a popular bubble around here but bread dipped in just olive oil (especially when it is good like ours) is much better than bread dipped in olive oil and balsamic vinegar. Save this combination for salad dressings. Restaurants started this culinary trend because they often use sub-standard olive oil that has no taste.

Do it the Italian way: toast (over a fire, if you can) some good quality crusty bread, rub a clove of garlic lightly on the slices and drizzle some good extra virgin over it and perhaps sprinkle a little sea salt. Voila! You have the simplest version of bruschetta (pronounced with a k).

Watch this blog for more olive oil recipes in the future.

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