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.