Bread alone

Basic as it is, when youput together good Italian bread, sun-ripened tomatoes, the punch of garlic and alittle fresh basil, not to forget quality olive oil, you emerge with somethingthat delights and satisfies.I once watched an Italian chef put aplatter of bruschetta together and it was an enlightening experience. He began,of course, with some excellent bread, sliced on the diagonal. These hegriddle-toasted, so they had the odd charred spot. Then, he took a plump cloveof garlic, smashed it roughly, and rubbed it over the slices of tasted bread. Hetook a small sprig of fresh basil and rubbed it into the bread as well. And thencherry tomatoes, which were coarsely crushed into the bread. A scattering ofcoarse salt and a drizzle of the best olive oil completed the bruschetta. And itwas so very good.Bruschetta is a good idea when you’re trying to think of starters or nibbles with drinks, especially for vegetarians. While there are some classic toppings, like grilled peppers, ripe tomato or zucchini slivers, you can always experiment with other ingredients that catch your fancy. The slices of bread being sturdier than delicate canapés, they can hold up most any topping. Here is a simple mushroom bruschetta:- Slices of bread, from a baguette, cut on the diagonal- A cup of mushrooms, sliced- 2 tbsp olive oil- 2-3 cloves ofgarlic- 1 tsp chopped herbs, such as parsley- Salt and pepper totaste A mixture of mushrooms, rather than just button mushrooms willadd more flavour — use oyster, and perhaps some dried shiitake that hasbeen soaked and patted dry. Toast the bread lightly; rub each slice with thegarlic. Heat the olive oil. Toss in the mushrooms and stir until they havewilted. Increase the heat and dry away excess moisture. Add the salt and pepperto taste. Top each slice of bread with the mushrooms and sprinkle with someparsley.