Bruschetta veloce - a quick bruschetta
However in recent years it has evolved into a tasty appetiser with a variety of toppings, the classic topping being cubed, firm, ripe tomatoes, chopped garlic, fresh basil and extra vergin olive oil.
This is a really quick appetiser or, depending on what you use as a topping, even a quick lunch!
Ok, let's start!
Cut the bread into slices that are about 1/2" thick. Set aside.
Now make your topping. Today I used a mix of cured black olives, red chili peppers, fresh tomatoes, garlic and olive oil.
I just chopped up some olives, chili peppers and tomatoes; I added some coarsely chopped garlic so I could remove the pieces before assembling the bruschetta. I seasoned it with extra vergin olive oil and mixed it all together.
Next rub the slices of bread with a clove of garlic cut in half, toast it under the broiler (or over charcoal embers if you happen to have them around!) and drizzle with olive oil.
Now spoon the topping onto the bread slices and serve!
and as Julia Child would have said had she spoken Italian...BUON APPETITO!