A homemade recipe borrowed from Jamie Oliver.

Brushette is usually made from dark gray bread or a regular quality loaf.

Cut the bread into slices 1 cm thick and fry them in a pan (preferably grill). Then rub each slice with garlic. Sprinkle with good olive oil, sprinkle with sea salt and freshly ground black pepper.

Bread can already be eaten, but with fillings much tastier.

• The first and favorite is tomatoes with basil.

Take ripe tomatoes and remove the hard base. Cut into small cubes, sprinkle with chopped basil leaves, season with salt and pepper, sprinkle well with olive oil and white wine vinegar (you can do without the latter to taste). If you decide to put large pieces on the bruschette - mash them a little.

• Eggplant and mint.

Fry the eggplant slices in a grill pan. While the eggplants are cooking, in a separate bowl, mix the olive oil, a little white wine vinegar or herb vinegar, parsley, mint and garlic. Mix the finished eggplants with the dressing, put on the bread and press a little.

There can be many refueling options, you can even come up with them yourself.