Preparation

Place the bread cut into slices about 1 inch thick on a wire rack over the coals; if you do not have a barbecue grill you can use your oven or even an old frying pan heated on the stove. When the bread begins to ‘toast’ (hence brustichino), that is, its color turns light brown and the surface becomes slightly crispy bread is ready. It ‘better to serve the bread is still warm, pour the oil to add salt to taste. The brustichino lends itself to be ‘completed’ in many ways: try by to rub garlic on a tomato or Plum.

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