Hot to make a good bruschetta? Well the secret is cutting the bread thick (2 fingers thick), and toasting it well.  The problem is that there is a very fine line between the toasting and the burning. It is something you should constantly watch. The original version was just garlic that you rubbed on top with salt and olive oil, but you can have different toppings. Many years ago there was a pub in Rome close to the Vatican called pub32.  There, they where preparing it in a way I like it very much.  Here’s their recipe:

Toast the bread and rub it with garlic and parsley.  Top with a slice of tomato and some corn kernels. Finish with a drizzle of oil, some pepper and salt. It was always so good!  We ate it not only because it was delicious but it was also the cheapest item on the menu.

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