Photo: Marina Oliphant
sourdough or rustic country bread
extra virgin olive oil
Cut sourdough or rustic country bread into 1cm-thick slices. Brush each slice with some full-bodied, peppery, extra virgin olive oil and grill, preferably on a barbecue, so that each side is well done.
Cut a garlic clove in half and rub each toasted slice with the garlic.
Serve as garlic bread or with the minestrone.
- Main Ingredients - Bread
- Cuisine - Italian
- Course - Snacks