For the perfect bruschetta you need to strip things right back. The basic ingredients are a decent ciabatta (with a surface uneven enough to allow pools of golden, tangy olive oil to collect), a subtle rub of juicy garlic and a sprinkling of salt flakes. Then there should be just enough oil to dribble over your wrist as you lift the bruschetta to your mouth. Mmm.
Simple to make over a stove-top gas flame or on the BBQ. [...]
Via Mariano Pallottini