bruschetta con rosmarino
for 6
1 branch fresh rosemary, leaves picked from the stalks, washed
6 slices sourdough loaf
3 garlic cloves, peeled
Maldon salt
new season extra virgin olive oil
Toast the bread on both sides, and rub on one side only with the rosemary. Lightly scrape the same side with the garlic. Sprinkle with salt and pour over a generous amount of olive oil.