Bruschette and crostini (made three ways)

Preparing bruschette and crostini: For bruschetta, grill or broil substantial slices of rustic Tuscan bread, brush with extra-virgin olive oil, and sprinkle with salt. If you like, spear a clove of garlic with one side cut and rub the cut side across the bread before adding the olive oil. I usually cut the bruschette in half unless it’s being served at the table, because if you’re standing up, big bruschette can be unruly. For crostini, cut a long skinny loaf into slices about 1/3-inch thick. Toast them or not, depending on the topping.

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