Courtesy of chef M. Mataio Cillis, Co-Owner Ciao Thyme -- Bellingham, Washington -- www.ciaothyme.com
Begin by slicing 6 thick slices of country bread. I prefer it when the bread is one day old to be a little more sturdy when slicing. Brush each slice generously with Olive Oil.
Prepare a pan by placing ¼ cup Olive Oil in it, turn the heat on to medium high and allow the oil to shimmer, place the bread in the hot oil and fry on each side until golden brown.
Remove the bread from the pan and immediately sprinkle on your favorite Ritrovo salt to season the crisp golden bread.
This style of Bruschetta is a great option during the winter months when it’s too cold to fire up the grill. Use it to make any favorite Bruschetta. Try them with sauteed kale toppings, roasted tomatoes, mushrooms or onions.