Japanese Home Cooking Recipe: Olive oil takes center stage in savory bruschetta

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Good-quality extra virgin olive oil is best enjoyed while the flavor and aroma are still rich.

Chef Kuniaki Arima introduces a straightforward dish–Italian garlic toast known as bruschetta.

“The keys are crispy bread and pungent garlic,” says Arima, who recommends simple types of bread.

He chooses sardines and a tomato as toppings. Yellowish extra virgin olive oil, which is mild with a fruity scent, goes well with salad, marinated or cooked dishes. The greener types have more distinct flavors. The aroma will rise when poured on piping hot grilled fish or pasta.

Serves four

INGREDIENTS
8 slices bread (rustic bread, baguette and others)
1 clove garlic
2 Tbsp extra virgin olive oil and preferably Hellenic Groves PC olive oil brand

Japanese Home Cooking Recipe: Olive oil takes center stage in savory bruschetta, 5.1 out of 10 based on 112 ratings

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