BASIC BRUSCHETTA

      Title: BASIC BRUSCHETTA
  Categories: Miamiherald, Breads, Ethnic, Italian, Vegan
       Yield: 4 Servings
  
       8    1/4" thick slices crusty
            -bread
       3 cl Garlic; cut in half length
            -wise
     1/3 c  Extra-virgin olive oil
            Salt
  
   Toast the bread lightly on both sides under a broiler or on a grill.
   While still hot, rub each slice on one side with garlic, pressing
   hard to release the juices into the bread. Sprinkle with salt to
   taste. Serve as is or spoon on topping of your choice.
   
   Tomato and herb topping: Stir together 1/4 c extra-virgin olive oil; 1
   sweet ripe tomato, seeded and chopped; 1/2 teaspoon finely chopped
   fresh thyme; 1 tablespoon finely chopped fresh basil and salt and
   pepper to taste.
   
   Lemon, caper, and olive topping: Stir together 1/4 cup extra-virgin
   olive oil; 1 tablespoon freshly squeezed lemon juice; 3 tablespoons
   chopped pitted imported green olives and 2 teaspoons drained small
   capers.
   
   Nutritional info per serving for plain bruschetta: 412 cal; 6g pro,
   35g carb, 27g fat (60%)
   
   Source: Italy, the Vegetarian Table by Julia Della Croce (Chronical)
   Miami Herald, 9/7/95 format: 8/7/96; Lisa Crawford
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