For lunch today we had some bruschetta. Our's was made with salt, olive ol, tomatoes and basil.
Bruschetta is a standard antipasta here in Umbria.
For best results you should cook the bread over wood but...
The versions available are endless and are down to you really but you have the classic bruschetta which is rubbed with raw garlic and then drowned in a good olive oil (maybe from Casa Margherita). Alternatively you can have them with thinly sliced aubergine or chicken liver pate which here has a slight vinegar taste to it which I love on bruschetta.
The limitation is solely your imagination and what's in your larder.
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