Bruschettas and Other Toasts

To my mind, creating stale bread—by leaving it out on the counter to dry so as to acquire texture and absorbency—is the most relaxed form of slow cooking around the Mediterranean. Dry or stale bread is the foundation of numerous gastronomical inspirations. Its very plainness makes it a perfect starting point for culinary creativity, an essential ingredient in appetizers that include crostíní, bruschettas, and croutes. Stale bread with or without crust, slowly grilled, deep fried, or oven baked, served cool, warm, or hot, is the underpinning for a huge assortment of Mediterranean appetizers. A slice of most any kind of dense flavorful bread can become a canvas upon which to paint any number of toppings or dips. Some may be eaten with your hands, while others should be served with a knife and fork.