Rustic Sourdough Bruschetta
04/09/2026
There is nothing quite like the aroma of freshly baked bread. We partner with artisan bakers to bring you loaves with a perfectly blistered crust and a chewy, fermented crumb. This simple recipe lets the exceptional quality of the grain speak for itself.
Key Products:
- Artisan Sourdough Loaf: Baked fresh daily with a traditional, slow-fermented starter.
- Extra Virgin Olive Oil: A robust, cold-pressed variety from our Pantry aisle.
- Fresh Garlic Cloves: Plump and aromatic.
Instructions:
- Slice the Sourdough Loaf into thick, one-inch wedges. You want them thick enough to hold toppings without getting soggy.
- Toast the slices in a dry skillet or under the broiler until the edges are charred and golden brown.
- While the bread is still hot, take a halved Garlic Clove and rub the cut side directly over the rough, toasted surface of the bread. It will melt right in!
- Drizzle heavily with our high-quality Extra Virgin Olive Oil and finish with a pinch of flaky sea salt.
Pairing Idea: Top this crunchy bruschetta with creamy ricotta from our Dairy section or freshly diced heirloom tomatoes.
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