Tortilla Garlic Bread | Quick Garlic Bread

Ultra-thin and quick garlic bread recipe

This is a very quick and simple recipe so you can have a tasty treat any time you feel like it, without having to spend ages making it first.

Tortilla Garlic Bread | Quick Garlic Bread

Ingredients

  • Extra virgin olive oil
  • Fresh garlic
  • Fresh flat-leaf parsley
  • Sea-salt flakes
  • Flour tortillas

Method

Place the oil, garlic and parsley in a blender and blitz vigorously.  Leave to stand for 30 mins or so if you want a more strongly-infused flavour.

Pre-heat your grill to a medium-high setting.

Brush a flour tortilla with the oil, garlic & parsley mixture, sprinkle on some sea-salt flakes and place onto a baking tray.  Place the tray under the grill and allow it to grill until crisp and golden/brown in parts.

Remove from the heat and cut (using scissors) into slices. Serve immediately.

Repeat as many times as you like.

Tortilla Garlic Bread | Gloriously Simple, Gloriously Good!

Bruschetta

Bruschetta: Traditional Italian Garlic Bread

Very tasty and so simple to make!

Bruschetta is one of those foods that instantly puts me in a good mood and transports me back to so many summers spent in Italy over the course of my life!

Basic Bruschetta is simply barbecued bread slices rubbed with whole cloves of garlic and served with a drizzle of olive oil and a pinch of salt It couldn’t be simpler.

Bruschetta | Garlic Bread | Italian Garlic Bread

Bruschetta al pomodoro (Tomato Bruschetta)

The picture above shows a very common variation: Tomato Bruschetta.

Ingredients

  • Slices of fairly firm/rustic bread (typically you’d use ‘Pane Casareccio’ but a good Ciabatta or other firm bread will work)
  • Whole garlic cloves, peeled
  • Extra virgin olive oil
  • Sea salt
  • Fresh tomatoes, chopped into small pieces
  • Fresh basil, roughly chopped

Method

Start off by making the tomato topping for the Bruschette (Italian lesson: Bruschette = plural of Bruschetta):

Chop the tomatoes into small pieces and place into a bowl, along with a generous amount of roughly chopped basil leaves. Add a very generous amount of extra virgin olive oil (you will need plenty of juices to soak into the bread) and season with salt, to taste.  Leave to stand until needed (try to make this at least 15 mins before you toast/barbecue your bread slices).

Slice the bread into thick (about 2cm thick) slices and toast on a barbecue or under a grill (barbecued tastes nicer!).

Once the bread slices are toasted, rub a raw peeled garlic clove over each slice (how much you rub on depends on how strong you want the garlic flavour to be!) and immediately top with a generous amount of the previously seasoned tomatoes, ensuring each slice of bread gets plenty of tomato/olive oil ‘juice’.

Serve immediately before the bread goes too soggy!

I guarantee this will put a smile on your face, but beware…don’t have this the day before an important business meeting or a date as the raw garlic does tend to linger on the breath for a while! 😉

Bruschetta | Gloriously Simple, Gloriously Good!

Tomato Spaghetti | Spaghetti al Pomodoro Fresco

Spaghetti with fresh tomatoes, basil and garlic

One of my favourite summer recipes – incredibly quick and easy to make

I love this recipe!  To me, it just shouts out “It’s Summer!” The colours, the scent, the flavours…everything comes together to give your taste buds a glorious treat.

Tomato Spaghetti

Ingredients for Spaghetti with fresh Tomatoes, Garlic and Basil (quantities according to taste)

  • Spaghetti
  • Fresh tomatoes, chopped up
  • Fresh garlic, finely chopped or crushed (about half a clove per person, but this is subject to individual taste)
  • Fresh basil leaves, torn or roughly chopped
  • A generous splash of extra virgin olive oil
  • Salt to taste
  • Ground chilli flakes to taste (add to individual servings at the dinner table)

Method

Bring a big pan of water to the boil, add a handful of coarse sea salt and a drop of oil (no need for olive oil here, it’s just to stop the pasta from sticking)

Put enough spaghetti into the boiling water for however many people you’re feeding and cook to ‘al dente’ consistency (cooked but not soggy, with a little bit of ‘bite’ left)

While the pasta is cooking, chop the tomatoes and finely chop or crush the garlic

Place these into a big bowl and add the chopped or torn basil leaves

Season with salt (to taste) and add a generous helping of excellent quality extra virgin olive oil

When the pasta is cooked, drain and immediately transfer into the bowl holding the tomatoes, basil & garlic

Toss everything together and serve immediately!

For those that enjoy a bit of spice, provide ground chilli flakes (we have ours in a salt/pepper mill set to its finest setting) and each individual can add these to their own portion, to taste.

Enjoy!

Tomato Spaghetti – Gloriously Simple, Gloriously Good!