Bruschetta, a feast for eye and palate

Last column, we wrote about being a "dump cook." This time, we'll look at another perfect example of this casual way of cooking. One of our summer favorites, for lunches and appetizers, is the simple toast-with-topping called bruschetta. I think of bruschetta as a toasted slice of full-sized sourdough bread, with a topping, that one would eat with a knife and fork, whereas crostini are "little toasts," also with a topping, made from a baguette or small loaf - nibble size, for an antipasto platter or an appetizer tray.