Bruschetta
Central Italy (Tuscany, Umbria, Lazio). The name derives from bruscare — to toast over coals. Historically the dish was a way to taste a new olive oil harvest — the toast was the vehicle for the oil, with tomato and garlic as secondary flavourings.
Bruschetta is toasted bread rubbed with raw garlic, drenched in your best extra virgin olive oil, and finished with ripe tomatoes. The bread is everything — a wide-crumbed, substantial loaf like pane di Altamura or a Tuscan salt-free pane sciocco. The tomatoes should be in peak season. The olive oil should be peppery, green, and freshly pressed if possible. This is not a canape — it is a meal when done correctly.