 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico! This is the ultimate vehicle for any number of toppings. The quality of the bread, as well as the olive oil, makes all the difference, so make sure the crust is crisp and the middle is soft and chewy. Buy it fresh from a good bakery. This is an example of two ingredients making the difference between good and truly great. Enjoy the ride! Ingredients:
four 1/2-inch-thick slices sourdough or any italian country-style bread |
1/4 cup olive oil |
kosher salt and freshly ground black pepper |
1 garlic clove |
1 tablespoon freshly grated parmigiano-reggiano cheese |
Directions:
1. 1. Prepare gas or charcoal grill or preheat the broiler or a panini press. The heating elements or coals should be medium-hot.
2. 2. Cut the slices in half and brush both sides with a generous amount of olive oil. Season both sides with salt and pepper.
3. 3. Grill or broil the bread, turning once, until lightly browned on both sides.
4. 4. Gently rub 1 side of the toasts with garlic, sprinkle with cheese, and serve.
|
|