Bruschetta Aglio E Olio (2pz) Recipe

Slice and toast

Preheat oven to 200°C (400°F). Cut the baguette into 2 diagonal slices about 1/2 inch (1–1.5 cm) thick each. Place slices on a baking sheet. Brush the cut sides lightly with 2 tablespoons of extra-virgin olive oil and season each with a light pinch of salt and a tiny grind of black pepper. Toast in the oven for 6–8 minutes until golden and crisp at the edges. Remove from oven and set aside.

Prepare garlic-infused oil

Peel and thinly slice 3 garlic cloves. In a small skillet over low heat, warm 3 tablespoons of extra-virgin olive oil. Add the sliced garlic and cook gently, stirring, for 1.5–2 minutes until fragrant and just beginning to turn pale golden. Do not brown the garlic — if it browns, remove from heat immediately to prevent bitterness.

Once the garlic is lightly golden, remove the skillet from heat and stir in 1/4 teaspoon red pepper flakes and 1 tablespoon finely chopped parsley. If using, add 1/2 teaspoon lemon juice to brighten the flavor. Let the mixture rest for 1 minute so the flavors meld.

While the bread is still warm, use a garlic clove (optional) to rub the surface of each slice lightly for a gentle raw garlic aroma. Spoon the warm garlic and oil mixture evenly over the two toasted slices, dividing the garlic slices and oil so each slice gets a generous coating.

Sprinkle about 1 teaspoon grated Parmigiano-Reggiano (optional) evenly across the two bruschette. Drizzle the remaining 1/2 tablespoon extra-virgin olive oil over the top. Finish with a small pinch of sea salt if needed and a tiny extra scatter of chopped parsley.

Serve immediately while warm as an antipasto. Each bruschetta should be crisp and glossy with garlic oil, balanced by a touch of heat from the red pepper flakes and freshness from parsley.