"The Culinary World of Chef Brad"

This recipe goes with Eggplant with Mint Bruschetta, Braised Pepper Bruschetta, Tomato and Basil Bruschetta, Mixed Herb Bruschetta, Chickpea and Octopus Bruschetta

Yield

Makes 8 bruschettas

Ingredients

• 8  1/4- to 1/2-inch-thick slices good-quality bread (see notes)
• 2  tablespoons  olive oil
• 1  clove garlic, halved
• Sea salt

Preparation

1. Heat charcoal or gas grill to hot (you can hold your hand 1 to 2 inches above grill only 2 to 3 seconds), or set a rack 4 inches from a broiler on high. Lightly brush both sides of bread slices with olive oil. Toast, turning as necessary, until both sides are crisp and browned, 3 to 4 minutes.

2. Remove bread from the grill or oven and rub each slice with the cut side of a halved garlic clove. Sprinkle with sea salt. Eat plain or add topping.