Even at its simplest — seasoned with garlic and olive oil — bruschetta is a sublime convergence of textures and flavors: quite simply the best toast you’ll ever eat.
And as with toast, you can put whatever you like on top. The additions can be as simple as a piece of cheese or as complicated as braised meat. (Juicier toppings or extra olive oil make for softer bread.) All of which makes bruschetta perfect for bringing leftovers back to life. The result is casual to be sure, but take both the bread and the topping seriously and you end up with something that is exponentially better than the sum of its parts.
A few tips: You can use almost any good bread for bruschetta. Pick a loaf that’s crusty on the outside and tender, not too chewy on the inside. You want the center to be moist without any gaping holes. It can be made of white flour, whole grain, or a mix. Don’t buy pre-sliced bread; it’ll be too thin, and you’ll end up with breakfast toast — which isn’t bad; it’s just not bruschetta.
If you want a scent of garlic, use one clove to rub all eight slices of bread; if you’re a garlic fiend, use four.
