Bruschetta

• Twelve ( 1/4- to 1/2-inch-thick) slices cut from a large round loaf of crusty country-style bread
• 2 to 3 garlic cloves, peeled
• 1/2 cup extra virgin olive oil, or as needed

1. Build a charcoal fire in an outdoor grill and let bum until covered with white ash.
2. Or preheat a gas grill on High.
3. Grill the bread, turning once, until lightly toasted, about 3 minutes.
4. Rub each slice on one side with the garlic.
5. Drizzle or brush the oil over the bread.
6. Cut each slice crosswise into 3 or 4 pieces.
7. (The bruschetta can be stored uncovered at room temperature for up to 2 hours.)

crusty country, garlic, extra virgin olive oil

Taken from www.cookstr.com/recipes/bruschetta (may not work)