Bruschetta

I make my bruschetta classically by rubbing garlic on sizzling toasted bread. The strong garlic flavor combined with a crunchy texture makes bruschetta adaptable to almost any meal as a vehicle to soak up sauces or a light evening snack.

1 loaf good bread, 1/2 slices - please splurge a little on this step; it will make all the difference
Peeled garlic cloves cut in half
Olive oil
salt and pepper

Brush both sides of the bread slices with olive oil. Season liberally with salt and pepper. In a pan over medium high heat, toast both sides of the bread. This will only take a few minutes on each side so be ready to flip. When both sides are toasted, immediately rub garlic cut side on the bread till you can smell the warmed garlic. Simply delicious.