BREAD BRUSCHETTA WITH OIL AND OREGANO, delicious appetizer recipe perfect for lunch or dinner, great for recycling stale bread, perfect idea for parties.
I love bread bruschetta with oil and oregano, they are prepared in 5 minutes and are excellent as an appetizer to serve with various cold cuts, speck, prosciutto, or pancetta, mixed cheeses, olives, as you prefer.
The recipe for bread bruschetta with oil and oregano is perfect for using up leftover bread, whether stale or fresh, season and bake it, you can also cook it in a pan if you wish.
This is just one of the ways to recycle stale bread, you can also prepare the stuffed and gratinated bread, or with speck, or the croutons.
Follow me in the kitchen today there are bread bruschetta with oil and oregano!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz stale bread
- 1 tsp dried oregano
- 1 pinch salt
- to taste extra virgin olive oil
Steps
Cut the bread into slices and place them on the baking sheet lined with parchment paper.
Rub the bread with garlic, oil it, and sprinkle with oregano and salt.
Bake and cook under the grill at 428°F for about 5 minutes or however long it takes depending on the thickness of the bread slices.
Bon appétit
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You can use any type of bread, whole wheat, soy, gluten-free, or dry rolls, just cut them into slices and enrich them as you like, great with cherry tomatoes like classic bruschetta or with slices of provola or mozzarella, cooked ham, speck, salami, or with tomato sauce.
Of course, if you don’t like garlic you can always omit it, and if you don’t prefer oregano, rosemary is fine too. The bread is excellent toasted under the grill for a few minutes but you can bake it in the oven; with the grill, it’s faster.
