Toast the bread

You can toast the bread on a plate or in a hot pan, without adding oil.
You can toast the bread in the oven with the grill function at 200°C for 7-8 minutes, remembering to turn the slices halfway through cooking. If you don't have the grill function, you can toast it in the static oven at 200°C for approx. 15-20 minutes. The best bruschettas are those with toasted bread on the BBQ grill, if you are lucky enough to have one available.

Bruschetta with lard di Colonnata, dried tomatoes and oil.
Cut very thin slices of Lardo di Colonnata, put a slice of lardo di colonnata on the still warm slice of bread, put some dried tomatoes on top of the lardo di colonnata and add a little olive oil.

Bruschetta with tuna, Taggiasca olives and oil
Arrange the tuna on the toasted slice of bread (previously drained of the preserving oil), decorate with the Taggiasca olives and a few slices of finely chopped red onion.

Bruschetta with Colonnata lard, pecorino cheese and honey
Arrange a couple of thin slices of lardo di colonnata, placing them without squashing them, on the slices of still warm toasted bread so that they can slightly soften and melt.
Sprinkle the bruschetta with pecorino cut into small pieces and finally add a teaspoon of honey.

Bruschetta with cherry tomatoes, Taggiasca olives and basil and oil
First wash the cherry tomatoes and cut them into 4-6 pieces each. Arrange them in a bowl, add a little oregano, 2 minced garlic cloves, the basil leaves washed and broken up with your hands, a little olive oil, leave to rest for about 30 minutes.
Add 2 or 3 tablespoons of cherry tomatoes to each slice of bread, garnish with Taggiasca olives and a little olive oil.

Bruschetta with butter and anchovies
Spread a generous amount of butter on the toasted slice of bread and add an anchovy fillet.

Bruschetta with Genoese pesto, cherry tomatoes and pecorino cheese and oil
First wash the cherry tomatoes and cut them into 4-6 pieces each. Place them in a bowl with some olive oil and salt. Sprinkle the toasted slice of bread with Genoese pesto, add a couple of teaspoons of cherry tomatoes and some pecorino cheese into small pieces. Garnish with olive oil and basil.

Bruschetta with spicy gorgonzola and honey
Spread the spicy gorgonzola on the toasted slice of bread and garnish with a teaspoon of honey.

Bruschetta with tuna, cherry tomatoes, onions, basil and oil
First wash the cherry tomatoes and cut them into 4-6 pieces each. Arrange them in a bowl and add some olive oil and salt.
Cut the onion into small pieces and leave it to rest in cold water for about 20 minutes.
Arrange the tuna (previously drained from the conservation oil) on the toasted slice of bread, add a couple of teaspoons of cherry tomatoes and a few slices of red onion. garnish with olive oil and basil.

Bruschetta with gorgonzola, mortadella and oil
Spread the gorgonzola on the toasted slice of bread, add pieces of mortadella and garnish with olive oil.

Bruschetta with anchovies, cherry tomatoes, Taggiasca olives and oil
First wash the cherry tomatoes and cut them into 4-6 pieces each. Arrange them in a bowl and add some olive oil and salt.
Lay 2 anchovy fillets on the slice of toasted bread, add a couple of teaspoons of cherry tomatoes, garnish with Taggiasca olives and olive oil.

Bruschetta with olive patè, salami, taggiasca olive and green olive
Spread the olive pate on the toasted slice of bread, add the salami cut into small pieces, garnish with a Taggiasca olive and a green olive.

Bruschetta with garlic, olive pate, cherry tomatoes, basil and olive oil
First wash the cherry tomatoes and cut them into 4-6 pieces each. Arrange them in a bowl and add some olive oil and salt.
Rub the slice of toasted bread with raw garlic and then spread with olive patè. Add 2 teaspoons of cherry tomatoes and garnish with basil and olive oil.

Bruschetta with Genoese pesto, cherry tomatoes, olive oil and basil
First wash the cherry tomatoes and cut them into 4-6 pieces each. Arrange them in a bowl and add some olive oil and salt.
Spread the Genoese pesto on the toasted slice of bread, add 2 teaspoons of cherry tomatoes and garnish with basil and olive oil.

Bruschetta with Cunza (lardo di colonnata and rosemary)
Pound the Colonnata lard in a mortar to form a creamy mixture. During this process, add half a clove of garlic and the leaves of the rosemary sprig, which will also be reduced to small pieces and become part of the dough. Spread the mixture on a still warm slice of toasted bread.