There are many ways to make garlic bread and I certainly make it
different ways. But this way is by far my favorite. In Italy, to
celebrate the first olive oil of the season, they make this simple fettunta
- or "greased slice". It's simply grilled bread, rubbed with a garlic
clove, drizzled with the best olive oil you have, and then sprinkled
with coarse sea salt. You won't believe how great it is.
There is a very unique taste you get if you use a raw garlic clove on a slice of fresh bread. If you want, you can add a topping to make bruschetta, but this is my favorite way to make garlic bread to accompany dinner. Many times I buy a whole grain or multi grain loaf to make this with and it's delicious.
As always, with simple recipes with few ingredients you need to use the best ingredients you can - a good, fruity extra virgin olive oil and some outstanding sea salt. This grilled bread is a must to accompany dishes that have a nice broth or sauce to sop up, like a cioppino or a ragu sauce.
It is the time of year when the spring fiddlehead foragers return to our store to sell us chanterelle mushrooms packed into rounded over Tupperware containers. It is an exceptional year for chanterelle mushrooms because it has rained a lot in Maine this summer and that make them grow large, luscious and most abundant.
If you are a Mom who enjoys decadence (like me), you may want to leave a picture of this hanging around the kitchen. With Mother’s Day approaching, there might be some little hands who might want to put this together for you.