Bruschetta made easy
Make and store these easy bases for snacks, serve with dips, and delicious with soup.
With winter on our doorstep and the cold seeping in, there is no better way to warm up than with some delicious soup and a batch of crispy homemade bruschetta.
Here is a fantastic recipe from Luci Hirsch’s cook book Mum’s On The Run.
Bruschetta
Make and store these easy bases for snacks, serve with dips, and delicious with soup.
French bread makes approximately 22 – 24 slices/ciabatta about 10 – 12 slices
1 baguette French bread, or similar Italian bread, such as ciabatta
- 60 – 80 ml olive oil
- 10 ml dried oregano or mixed herbs (optional)
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- Slice French bread with knife on the diagonal into about 1.25 cm-thick slices.
- Brush one side of each slice with olive oil.
- Lay on a baking sheet, in one layer, olive oil-side down. Brush top with more olive oil. Sprinkle with herbs, if desired.
- Place into a preheated oven 200ºC/180ºC fan/ Gas mark 6.
- Bake for about 10 to 15 minutes,until golden brown.
- Alternatively, grill on the top rack of the oven; toast for 5 – 6 minutes until the bread turns golden brown.
- Rub some peeled garlic slices onto the bruschetta, after browning for extra flavour; use immediately.
- Store baked, plain bruschetta in a sealed container, before using.
Can be kept for two to three weeks.
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