Bread alone

Bruschetta came into style some time ago and continue as a trendy nibble.
You see them everywhere, on the appetiser menus of upscale restaurants, at cool cocktail parties and even at informal meals while entertaining at home. The bruschetta, a simple construction of toppings on toasted bread, has come to be a popular snack and first course order.
Basic as it is, when you put together good Italian bread, sunripened tomatoes, the punch of garlic and a little fresh basil, not to forget quality olive oil, you emerge with something that delights and satisfies.I once watched an Italian chef put a platter of bruschetta together and it was an enlightening experience. He began, of course, with some excellent bread, sliced on the diagonal. These he griddle toasted, so they had the odd charred spot. Then, he took a plump clove of garlic, smashed it roughly, and rubbed it over the slices of tasted bread. He took a small sprig of fresh basil and rubbed it into the bread as well. And then cherry tomatoes, which were coarsely crushed into the bread. A scattering of coarse salt and a drizzle of the best olive oil completed the bruschetta. And it was 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:
Ingredients:
- Slices of bread, from a baguette, cut on the diagonal
- A cup of mushrooms, sliced
- 2 tbsp olive oil
- 2-3 cloves of garlic
- 1 tsp chopped herbs, such as parsley
- Salt and pepper to taste
Method:
A mixture of mushrooms, rather than just button mushrooms will add more flavour - use oyster, and perhaps some dried shiitake that has been soaked and patted dry. Toast the bread lightly; rub each slice with the garlic. Heat the olive oil. Toss in the mushrooms and stir until they have wilted. Increase the heat and dry away excess moisture. Add the salt and pepper to taste. Top each slice of bread with the mushrooms and sprinkle with some parsley.
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