Garlic Bread, Three Ways

In Italy, it is called bruschetta, fett’unta, and by various names in different regions, but the basic concept is that bread, fresh or old, is grilled or toasted and then brushed with olive oil and rubbed with fresh garlic. Toppings are optional, and surely seasonal. In the United States, this Italian custom took on different versions and became garlic bread. Garlic bread was an open loaf of Italian bread brushed with butter or oil and lots of chopped garlic, sprinkled with dry oregano, and grilled or baked. I recall liking the grilled and warm bread from my Italian American restaurant visits, but the garlic was always too much for me. I must say that now, in most restaurants, the grilling and toasting of bread has come full-circle, and bruschetta as well as garlic bread graces the table. Here are three versions of the garlic bread made with the Italian American tradition in mind. Just keep a handle on the garlic.