Bruschetta

Originally this recipe was just a way of using up day-old sourdough bread. Nowadays, people pile all kinds of things on top of it, sometimes to delicious effect, but if you’ve got good bread and beautiful new season extra virgin olive oil, it’s perfect in and of itself. When I first ate it at a Tuscan family lunch, where we had the original, it was divine.

You can top bruschetta with rocket, tapenade, tomatoes and basil; roasted peppers, rocket and