I don’t have a good bakery for bread in my town but I recently stumbled upon a beautiful loaf being sold at the farmers’ market. It’s oblong, golden brown and crusty and I can’t keep myself from tearing off a piece to nibble on as I drive home. Who cares that there are crumbs clinging to my sweater and all over the car!
This bread is great for a sandwich but even better for bruschetta. As the week wears on and the crumb firms up a little it’s time for lighting the grill and toasting bread. I’ve written about it here topped with mushrooms. This week’s topping couldn’t be easier-creamy ricotta with roasted cherry tomatoes, a dab of pesto and a swirl of olive oil. Don’t forget to rub your bread with a piece of garlic as soon as you pull it off the grill. A little sprinkle of salt and you’re good to go.
This looks fantastic, thank you for sharing. Cant wait to try
Gee the Cake Lady-we loved it and I’m making it again tomorrow.
This bread sounds like if would be delicious with some of your Umbrian olive oil e basta! I am feeling like a big piece right now and I’ve only just had breakfast. Happy grilling! xx
Janine-you are so right!
Like a little piece of heaven!
J-grazie tanto!
I can’t wait until this summer when I will have wonderful tomatoes from my garden to make this bruschetta…until then I will just dream about yours.
Karen-I love roasting cherry tomatoes in the winter-it tides me over until summer!