The best and simplest way to taste freshly pressed olive oil is to prepare some bruschetta: a slice of bread that has been toasted and rubbed with garlic, flavoured with salt, and some extra-virgin olive oil from Umbria, Moraiolo cultivar. Bruschetta can be served for cocktails and is very good with soups and cream soups.
We like them with diced tomatoes and flavoured with extra-virgin olive oil from Umbria, salt, and basil!
• 4 slices of unsalted bread
• 1 garlic clove
• extra-virgin olive oil from Umbria cultivar Moraiolo
Cut the bread in 1 centimetre thick slices, toast on both sides on a grill or in the oven, until they are golden brown.
Rub them with garlic on one side only, add salt and extra-virgin olive oil from Umbria Moraiolo, now taste it!
Bruschetta can be flavoured with many ingredients, and there are many variations.