Bruschetta

Bread rubbed with garlic, roasted over hot coals (traditionally) or toasted and doused in the best olive oil you can find.

Once upon a time a peasant dish and enjoyed most when the new season’s olive oil was ready. It represents much of the simplicity and economy of Italian style and is delicious as antipasto or as a snack.

Many elaborations are possible according to season. In summer, just basil leaves or sliced tomato (or both combined); in autumn, mushrooms; in winter, artichokes or fennel, in spring asparagus and cheese etc. etc.

But it's important what bread is used. You can't use dense, soft, fresh bread.

The bread needs to be coarse textured, slightly stale and have a crust so that it won't absorb too much oil and become mush. It has to be able to hold the oil but retain its texture and provide a contrast to whatever you put on top (that is for the variations on the basic).