How to make brilliant bruschetta — theguardian.com

This column is about learning to cook – about getting the basics right. And nothing could be more basic than the bruschetta, which is essentially a slice of grilled bread (the word derives from the Italian bruscare, meaning to char). Sadly, its most common incarnation in British restaurants is a thick slice of mass-produced, soggy baguette topped with flavourless under-ripe diced tomatoes. The average British bruschetta is an object lesson in the importance of getting the basics right.

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