Bruschetta

I haven’t made bruschetta for a while now, but recently put together a batch for an Italian style meal we were having.

I usually use a ciabatta loaf or rolls, slice them, butter them and then drizzle with olive oil.

For toppings I use a variety, they include:

• garlic and herbs
• chopped tomato and red onion
• fresh tomato and fresh basil
• tomatoes and olives
• milano salami
• mozarella (some with fresh basil)

These are baked in a hot oven and served immediately.