I’ve been steeped in bread over here, as well as in Italian poetry. The cosmic collision of the two, along with an overage of tomatoes in the refrigerator, resulted in an epiphany: I could be making bruschetta. Bruschetta Adapted from Emeril Lagasse’s recipe Ingredients 20 (1/2-inch) slices French or Italian bread 6 tablespoons extra-virgin olive […]