Bruschetta

By Jamie Oliver

A delicious bruschetta recipe by Jamie Oliver, from mushrooms to feta and pesto get creative with your bruschetta toppings for the perfect open sandwich.

Ingredients

• 1 large loaf sourdough natural yeast bread
• 1 clove of garlic
• extra virgin olive oil
• 1 tiny pinch of salt

Instructions

1. 1

   The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home.

2. 2

   After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper.

3. 3

   The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.

4. 4

   These are my favourite toppings. They will each cover 4 to 6 slices.

5. 5

   aubergine and mint bruschette

6. 6

   baby artichoke bruschette

7. 7

   tomato and basil bruschette

8. 8

   If you have a large loaf, cut it in half, then slice it crossways about 1cm thick. Chargrill these slices on a barbecue or in a griddle pan until they are crisp on both sides, then lightly rub each piece a couple of times with a cut clove of garlic.

9. 9

   Drizzle with some good extra virgin olive oil and sprinkle with a tiny pinch of salt. You can eat the toasted bread just like this, but make sure the oil is the best you can find otherwise it will never taste good.