<http://schema.org/description>
"A bruschetta is a kind of open sandwich and it\u2019s probably where the idea for cheese on toast originally came from. It\u2019s normally made form a large loaf of sourdough natural yeast bread, which is a dark gray color and has a higher water content than usual in the dough. It also has a thick crust, and because of this, moisture is retained in the bread, meaning it can be used up to a week after purchasing. Have a look around a farmers\u2019 market or in a good supermarket and you should be able to find some. If you can\u2019t, a good-quality round country-style loaf will give you good results.\n\nThe bread is best sliced a half-inch thick and toasted on a grill, but it can also be done in a griddle pan for ease at home. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper. The toppings can be as humble or as luxurious as you like, from chopped herbs or a quashed tomato with basil, to marinated vegetables or beautiful cheeses, to lively flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cookstr.com/recipes/aubergine-and-mint-bruschette/recipe_shares/new>