L’ammazzavampiri (garlic canapé) is proported to be so heavy on the garlic that it takes its name from the Italian verb ammazzare meaning “to intentionally put to death” hence the name ammazzavampiri ” vampire killer”.
A traditional bruschetta ammazzavampiri begins with slices of pane casereccio , a durum wheat bread from the town of Genzano in Lazio. Outside of Italy any firm, country-style bread sliced about ½ inch thick will do although few will have the chewy, elastic crumb of this pane. Grill, toast or broil the bread until is a deep golden brown. A classic ammazzavampiri has an extraordinary amount of whole peeled garlic cloves rubbed over the warm bread. Then it is sprinkled with coarse sea salt and generously drizzled with the season’s freshly pressed extra virgin olive oil.
Serve with an Amazza Vampiri cocktail apertivo to entertain your ghoulish guests this Halloween.