A platter of bruschetta is always a fast mover, because, who’s going to argue with toasty garlic-rubbed bread laced with salt and olive oil? It’s been a winning combo since the sixteenth century when the recipe was originated. I love this topping of roasted fennel and basil, but get creative and have fun coming up with your own trimmings. Oh, and if you’re wondering how it’s pronounced (who isn’t?!), Italians say ‘bru-sket-uh’, not ‘bru-shet-uh’.
