Tris di bruschette umbre
Cut the bread into slices about 2cm thick. Toast it on both sides in the oven or on the grill so as to make it nice and crispy. While still warm, rub the slices with garlic. In the meantime, you will have already prepared the three kinds of condiment: the first bruschetta is with a black truffle pate; the second with a sauce made from black or green olives; the third – and simplest – with extra-virgin olive oil, oregano, salt and black pepper. Place the bruschette on a plate and serve them up.