a Tuscan dish designed to show off the new season's oil at the time of the olive harvest. To make it, rusks or toast of household bread are rubbed with garlic and drenched with oil. Coarse salt is added to taste.
Laura Mason has written about several aspects of British food in books including Sugar Plums and Sherbet (1998), Farmhouse Cookery (2005), and Traditional Foods of Britain (1999), which she co-authored with Catherine Brown.
Taruschio, Ann, and Taruschio, Franco (1995), Bruschetta, Crostoni and Crostini, London: Pavilion Books.
