When you bake bread often, you’ll find that one of the main snacks, appetizers, or small meals that pop up in your kitchen, is centered on Bruschetta:

Merriam-Webster Definition of bruschetta

: thick slices of bread grilled, rubbed with garlic, drizzled with olive oil, often topped with tomatoes and herbs, and usually served as an appetizer

Other than breakfast, lunch, dinner, and in between meals, I don’t eat it that often. Here are some examples over the past few weeks, using either my Sourdough Country Loaf or the Seeded Rye Levain.

Grilled Manchego cheese
Cannellini purée – with spinach or with pipérade
pan-roasted mushroom marinated in lemon juice
mushrooms with toasted bread (actually crostino) and Pecorino with Peperoncino and a glass of Birichino Cinsault

Rye bread with Manchego and our fresh chives from the garden
Bean purée with chopped arugula, along with a glass of Garganega wine

The formula is so simple and delicious:

pane, vino, formaggi = bread, wine, cheese

plus whatever other toppings you wish to use:

e.g. arugula, chard, spinach, hummus, bean purée, tomatoes, grilled onions, zucchini, peppers, mushrooms….almost limitless possibilities.

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