Bruschetta
Bruschetta is grilled bread rubbed with raw garlic, salted, and soaked with good olive oil, and that plain base is the whole point. It comes from the southern Italian table, where toppings follow the season: ripe tomatoes in summer, beans and kale in colder months. Pronounce it with a hard k, "bru-sketta." Rubbing the garlic on while the toast is hot gives you a clean, sharp flavor without chopping anything.
Instructions
Slice the loaf ½ inch (1.25 cm) thick on the bias. Toast the slices in a toaster oven, under a broiler, or on a grill until they turn golden.
While the bread is still hot, rub one side of each slice with the cut side of the garlic. The rough crust grates the clove, so the garlic flavor soaks in.
Sprinkle the slices with salt and black pepper, then drizzle them generously with extra-virgin olive oil.
Serve warm, topped with whichever seasonal combination you like, such as chopped tomatoes with basil or arugula, white beans, sautéed mushrooms, or crisped pancetta.
Make it personal.
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