The original way –

Italian or French bread, sliced lengthwise and toasted in oven or broiler.

While the bread is toasting, peel fresh garlic cloves – about 1 clove for each 6 inches of bread.

When bread is toasted, run the garlic clove back and forth over the surface. The garlic will shred into the bread.

Drizzle the bread with extra-virgin olive oil.

Top with thin tomato slices and fresh basil.


Now you typically see the bread cut into rounds, then toasted. Its being topped with diced tomatoes with basil, and sometimes small diced onion or green onion and either mozeralla cheese or parmesan.




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