Bruschetta with Extra Virgin Olive Oil Veneto DOP


  • homemade bread (stale bread is fine, with a compact crumb)
  •     garlic
  •     Veneto DOP Extra Virgin Olive Oil
  •  salt




Preparation time

10 mins


First you have to cut the bread into fairly thick slices, about 1.5 cm and toast them on a grill or in a toaster. The original version of bruschetta involves toasting the bread over a wood fire, so it’s perfect for making by the fireplace or on the barbecue.

After obtaining uniform toasting on both sides, peel the garlic and rub it on one side of the slice of bread.

Be generous, but don’t overdo it, so as not to get a too “spicy” garlic taste.
Season each slice with a pinch of salt and drizzle it with a little “good” oil, rigorously extra virgin olive oil.

Enjoy your hot and crunchy bruschetta with garlic and oil.

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