Bruschetta

The perfect summer dinner for two. Bruschetta. Four kinds. Two of each.

Toasted slabs of bread doused with extra-virgin olive oil and rubbed with a plump garlic clove.

I topped two with vinegary Italian white anchovies, sweet and mouthpuckering all at once. Another pair was christened with bright green basil leaves, roasted red pepper, slices of hard-boiled egg, granules of sea salt, cracked pepper and a drizzle of garlic oil. The next two were graced with chunks of grilled artichoke hearts and slivers of sharp provolone. I squeezed out all of the flavorful pulp and juices from a Black Prince tomato on the final two, and then piled thinly sliced proscuitto on top of the tomatoey goodness.

Needless to say, I'm thinking another Bruschetta dinner will be had before the summer's close. Feel free to share topping suggestions.