Ingredients:
- slices of good, crusty bread (best if a couple days old)
- garlic clove
- salt
- cold-pressed extra-virgin olive oil (ideally, just back from the mill!)
Toast bread on both sides. Rub one side of each slice with garlic clove. Drizzle olive oil over, be generous! Sprinkle it with salt.
Variations are endless: Top with diced (very!) ripe tomatoes, mixed with olive oil and finely chopped basil or parsley or a mixture of the two.
You can also top with mushrooms, sautéed in olive oil, garlic, parsley, and a dash of white wine.
Even yet, you can top it with steamed cauliflower, sautéed in garlic and olive oil. Another recommended variation is adding olive oil to steamed spinach, Swiss chard, or broccoli and spoon on top of toast slices.
Top it with diced mozzarella, fontina, or another cheese. Put under broiled until the cheese melts.
You’ve now made crostini, the “cousin” of bruschetta and a perfect way to lead reluctant vegetable-eaters to the goodness of greens!
