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Photo by Jennifer Hitchcock

A version of what we now know as bruschetta perhaps originated in Central/Southern Italy as early as the 15th century. At the time, stale bread was charred and rubbed with garlic and olive oil to make what was known as a poor man’s meal. Today, we gladly toast up day old ciabatta, rub it with EVOO, a clove of garlic, and pile on any number of delicious seasonal toppings—making it a beautiful and delicious snack that is anything but a poor man’s meal. Preparations of this Italian antipasti include traditional versions which often incorporate tomatoes, basil, and mozzarella, like the one here from Atlanta Chef Riccardo Ullio of Fritti and Sotto Sotto. Seasonal variations can be fantastically fun and flavorful, like the one cooked up by Chef Jacques Larson of Wild Olive in South Carolina.

Buon appetito!

Bruschetta with English Peas, Sheep’s Milk Ricotta, and Mint

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