Olive oil and garlic bruschetta

Olive oil and garlic bruschetta

March 27, 2017

The ideal starter to any meal, this Bruschetta will impress one and all.
And as usual, Jingilli EVOO makes it that much better.

ingredients

  • 4 garlic cloves, peeled
  • 1⁄3 cup Jingilli Extra Virgin Olive Oil, plus extra for sprinkling
  • 1 pinch chili peppers or 1 pinch crushed red pepper flakes
  • 1⁄4 cup chopped fresh parsley
  • 4 slices thick country bread, preferably sourdough

method

  • Slice the garlic cloves lengthwise into paper-thin slices.
  • Warm a small skillet over a medium flame.
  • Add the 1/3 cup olive oil and the garlic.
  • Stirring constantly, cook until the garlic is aromatic and golden (don’t let it brown, as it will be bitter).
  • Remove the skillet from the flame and stir in the chili or red pepper flakes and parsley.
  • Cover and set aside.
  • Grill the bread on both sides until lightly browned and crisp, then sprinkle with olive oil.
  • Spoon the garlic-olive oil mixture over each slice.
  • Serve immediately.
Olive oil and garlic bruschetta
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