Everyone falls in love with its name and in the last few years it is on the menu of many Italian restaurants in the United States. The name Bruschetta (bruh-sket-tah), born in the Lazio, comes from the verb bruscato which means toasted on the grill. In Tuscany, Bruschetta is better known under the name Fettunta (oiled slice), simple to make and easy to understand. The classic bruschetta is a slice of toasted bread, rubbed with garlic, drizzled with newly pressed extra-virgin olive oil and sprinkled with salt. Depending on your choice of bread, salt may be added or omitted. In Tuscany, salt is used to compensate for the fact that the bread is all made without it, as has been done for centuries dating back to the Etruscans. For this and thousands of other good reasons, Tuscan bread pairs especially well with cheeses and cured meats, both of which are high in salt content.

Ingredients:

1 loaf approximately 2 Ibs peasant style Tuscan bread, sliced, 4 cloves garlic, peeled, salt and freshly ground black pepper, Extra-virgin olive oil.

Preparation:

1. Cut the bread into 1/2 inch thick slices. Place on a grill or under a broiler and cook, turning once, until both sides are golden brown.
2. Rub each side with garlic.
3. Drizzle with extra-virgin olive oil. Season with salt and pepper and serve.

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