Love eating bruschetta? Martha Stewart explains how to grill and dress bread in three easy steps: Begin with a crusty white boule or artisanal loaf — its soft center provides textural balance — a fresh head of garlic, and first-rate olive oil. (For sweet bruschetta, skip the garlic and oil.)
1.Grill the bread: Place thick slices on an ungreased grill or grill pan. Toast each side for 5 minutes over medium heat. (If you don't have a grill pan, broil bread until golden brown, about 1 minute per side.)
2.Rub toasts with garlic: Remove toasts from grill, and immediately rub with cut side of a head of garlic. The warmth of the bread releases the garlic's aroma.
3.Drizzle with olive oil: On a cutting board or a baking sheet, drizzle oil generously over toasts. Sprinkle with coarse salt and freshly ground pepper. Cut slices in half if they're large.
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Fava Beans, mint, and pecorino romano: Toss cooked fava beans with extra-virgin olive oil, fresh lemon juice, and a few chopped mint leaves, Season with coarse salt, freshly ground pepper, and a pinch of crushed red-pepper flakes. Spoon onto toasts. Top with thin shavings of Pecorino Romano cheese
Mozzarella, pesto, arugula, and parmesan: Place slices of mozzarella cheese on toasts. Drizzle with homemade or store-bought pesto. Top with arugula and shaved Parmesan cheese, and season with freshly ground pepper.
Prosciutto, melon, and balsamic vinegar: Top toasts (do not rub with garlic or drizzle with oil) with thin slices of prosciutto and melon, such as cantaloupe. (Use a vegetable peeler or a mandoline for the fruit.) Drizzle with aged balsamic vinegar.
Melted chocolate with fleur de sel: Melt dark chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, and spoon over toasts (do not rub with garlic or drizzle with oil). Sprinkle with fleur de sel.
Mixed tomatoes with balsamic vinegar and dill: Toss halved cherry tomatoes and teardrop tomatoes with balsamic vinegar, extra-virgin olive oil, and a pinch of crushed red-pepper flakes. Season with coarse salt and freshly ground pepper. Spoon onto toasts, and garnish with a few dill sprigs.
Avocado, celery, and scallions with mâche: Mix together fresh lemon juice and extra-virgin olive oil; toss some dressing with sliced scallions and celery. Place thin avocado slices on toasts. Spoon on scallion-celery mixture. Top with mâche (or watercress) and coarsely chopped walnuts. Drizzle with remaining dressing.
Roasted red peppers, olives, and capers: Toss together sliced roasted red peppers, pitted Kalamata olives, drained and rinsed capers, and thinly sliced garlic. Drizzle with red-wine vinegar and extra-virgin olive oil. Spoon onto toasts.
Charred carrots with goat cheese and parsley: Preheat oven to 400°. Drizzle carrots with extra-virgin olive oil, and season with coarse salt. Roast until soft and charred, about 45 minutes. Toss fresh flat-leaf parsley with red-wine vinegar, extra-virgin olive oil, and crumbled goat cheese. Mash carrots, and spread onto toasts; top with parsley mixture.
Ricotta with lemon, basil, and honey: Mix fresh ricotta with lemon zest, and spread onto toasts (do not rub with garlic or drizzle with oil). Add a few basil leaves, and drizzle with a delicate honey, such as acacia.
For more great recipes and ideas, visit MarthaStewart.com
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