An Italian Base

This is a classic bruschetta treatment. I like them as part of a first course at dinner, but they also make excellent bases for more complex sandwiches at any time of the day. I'll have some suggestions below.

You'll need:

* 2 large heads garlic
* 2 tablespoons olive oil
* A sprig of fresh thyme
* Thinly sliced toasted bread
* Grilled marinated eggplant or peppers, and sliced tomatoes (optional)

Wrap the heads of garlic in aluminum foil and roast them for 40 minutes. As soon as they have cooled enough to be handled, squeeze the pulp from the garlic cloves, and blend it with the olive oil.

Transfer the mixture to a serving bowl. Strip the leaves from the sprig of thyme and sprinkle them over the cream. Serve at once with thinly sliced toasted bread, and, if you choose, eggplant, grilled peppers, and tomatoes.

I know this sounds like a lot of garlic, but the character of garlic changes when it is roasted: it becomes sweeter and mild.

In addition to topping them with grilled vegetables (always a good idea) I like finely chopped prosciutto topped with thinly sliced parmeggiano-reggiano and a dollop of mayonaisse mixed with coarse French seeded mustard. You can do the same with thinly sliced rare roast beef topped with brie and mayonaisse mixed with fresh horseradish and halved cherry or grape tomatoes. These are all open face, of course, and eaten with a knife and fork. Deli slices of chicken or turkey (or leftovers, if you have them, the deli stuff is 'way too salty for me) can be thinly sliced, topped with an herb mayonaisse (tarragon is good) and a slice of emmental cheese and then melt the cheese under the broiler. The latter is so good that it makes a wonderful presentation for company as part of a soup and sandwich lunch.

For vegetarian friends, follow the same procedure above, but top with a marinated and grilled portobello mushroom slice. These 'shrooms can also be prepared very well on a stove top grill pan if you are barbecue grill-less. Use the tarragon mayonaisse with them. A little sprinkle of radish sprouts will top all of these bruschetti with a lovely, savory finish.