The bread used in bruschetta is essential to both the taste and appearance of the dish. Long French baguettes or loaves of either French or Italian bread are preferred. These breads provide a cross-section large enough to provide a large enough piece of bread that the finished product isn't only one or two bites. These should make nice appetizers at a dinner party.
Instructions
1. Purchase a loaf of bread large enough that a slice across the loaf is large enough to provide a piece of bruschetta that will serve as an appetizer at a dinner party. The size should be about three inches across by about four or five inches in length. Depending on the size of the loaf, you may need more than one to feed your guests adequately.
2. Begin slicing the bread at one end. Remove the end of the loaf by making one diagonal cut in the loaf across the short dimension. By continuing to make slices of bread in this manner, you will end up with slices that have slanted edges rather than straight cut ones. To make snacks you should cut the pieces a bit thicker and for appetizers make the slices a bit thinner.
3. Spread a small amount of clarified butter on the surface of one side of the bread and broil in the oven briefly. Once the top has developed a golden brown tint, remove from the broiler and allow cooling. Spread the bruschetta topping on the top of the bread slices and finish by warming under the broiler once more before serving.
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