Bruschetta

Bruschetta and crostini have enjoyed huge restaurant popularity in recent times. As the names suggest, they emanate from Italy and are basically open sandwiches, the principal difference being that crostini are slices of bread brushed with olive oil before being crisped and browned in a hot oven, while bruschetta are pieces of grilled bread (OK, toast) which are first rubbed with raw garlic then dribbled with extra-virgin olive oil. You then add whatever you want in the way of toppings, which can be as crude or as elegant as your fancy, pocket and imagination dictate. At the risk of stating the obvious, the better the bread and the olive oil, the better the bruschetta or crostini. Rocket, shaved Parmesan, anchovies, olives, prosciutto and salami, individually or in the combination of your choice, all have an authentic place on top of the bread, which should be rough country stuff. Bean purées are also nice spread thickly on the bread and scattered with fresh herbs.