Recipe by Chef John McConnell
Grilled and Toasty Bruschetta Bread
Bread is the star of the menu on our Clif Family Bruschetteria Food Truck. When Gary and Kit first came up with the idea of a bruschetta focused menu for our Napa Valley Food Truck, they went to their good friends in Italy for advice on how to grill and make the perfect bruschetta bread. The result, a perfectly toasted and crunchy bread that holds its own with just about any topping.
Chef John McConnell has perfected the recipe and shared it here so you can make it a part of your happy hour appetizers, cheese boards or make it a meal with your favorite toppings.
Yields: about 6-8 pieces
Pre-slice a loaf of high-quality, rustic or artisan bread to roughly 1/4” thickness. Set the bread slices aside for a few hours, so they become slightly stale. This will help to maintain a crunchy texture after the bread is toasted.
To begin making the bruschetta, toast the bread on both sides using your preferred method—on a stovetop grill pan, in a toaster oven, under a broiler, or on a grill—brushing each side with high quality extra virgin olive oil partway through toasting. The bread should be crusty on the outside but still soft inside. While hot, rub one side of each slice with half a clove of garlic. If you are planning to serve right away, keep bread as hot as possible for the best flavor results. Otherwise, you may reheat the bread in an oven to refresh before serving for the best flavor results. Otherwise, you may reheat the bread in an oven to refresh before serving.
For a super easy bruschetta topping, spread La Quercia’s Nduja evenly across the bread. Cut into 6-8 pieces and transfer to your serving tray.
Check out these blog posts for other Bruschetta Recipes from Chef John:
We hope to see you at the Clif Family Bruschetteria Food Truck soon to share our bruschetta, wine and Napa Valley hospitality with you.