Vampire Bruschetta
Ottobre 31 – Halloween
A night for a classic Italian bruschetta known as l’ammazzavampiri, “vampire -killer”. An Italian bruschetta so heavy on the garlic that it takes its name from the Italian verb ammazzare meaning “to intentionally put to death. This is not your typical garlic bread – l’ammazzavampiri is a garlic overload that is not for the faint of heart.
Atmospheric red moon Vampire and Head of Garlic
To make bruschetta l’ammazzavampiri begin with a slice of firm, rustic bread about ½ inch thick. Grill or toast the bread until it is a golden brown. L’ammazzavampiri has an extraordinary amount of garlic so you will need several raw whole peeled cloves cut in half. Rub over the warm bread. The warmth and texture of the bread helps release the garlic’s natural oils and juices. Then it is sprinkled with sea salt and generously drizzled with extra virgin olive oil. For an extra zing of flavor replace a sprinkle of sea salt with Dario Cecchini Profumo del Chianti Herbal Salt Blend.
For a more generous serving size prepare a whole loaf of bakery fresh rustic Italian bread.
Preheat your oven to 425 degrees F.
Make a series of slits along the length of the loaf 2 inches apart with a serrated knife. Do not cut completely through the loaf.
Combine1⁄3 – 1⁄2 cup extra virgin olive oil (we recommend Capezzana Extra Virgin Olive Oil)
with Dario Cecchini Profumo del Chianti Herbal Salt Blend and several raw whole peeled cloves of garlic finely minced to taste. Drizzle into bread slits to soak into the bread until well-coated. Sprinkle grated Parmigiano cheese into slits if desired. Brush remaining olive oil mixture on the top of the loaf.
Wrap loaf in foil and bake for 10-15 minutes until bread is fragrant and golden brown. Remove foil the last 3-4 minutes of baking. Cool slightly. Cut through to separate the sections and serve. Sprinkle with finely chopped fresh Italian parsley if desired.
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