Bruschetta with Romaine

Bruschetta with Romaine
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 8

    crusty bread

  • 2

    cloves garlic, halved

  • Salt

  • ground pepper

  • 1/4 cup
    (60 mL)

    olive oil

  • 1/2 tsp.
    (3 mL)

    dried oregano

  • 1/2 tsp.
    (3 mL)

    dried flaked basil


Lightly toast bread under the broiler..

Rub bread with garlic.

Salt and pepper, drizzle with olive oil and season with dried herbs. Set aside.


Serve toasted bread with seasoned oils, made two days ahead.

Fill 5 carafes with olive oil and season each as follows:

1st Add 1 tsp. (5 mL) hot pepper flakes.

2nd Add 1 sprig fresh rosemary.

3rd Add 2 crushed cloves garlic.

4th Add 8 fresh mint leaves.

5th Add 1 sprig fresh oregano.

Serve toasted bread with oils so each guest can choose.

Cover carafes and refrigerate. These oils can be used later for cooking.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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