This is my own version of bruschetta, which, though called a dip, is more of a "spoon onto bread" appetizer. I served it as an appetizer for Christmas 2011 and it was a huge hit! Traditional bruschetta, according to The Oxford Companion to Food, is "a Tuscan dish designed to show off the new season's oil at the time of the olive harvest. To make it, rusks [biscuit-like bread] or toast of household bread are rubbed with garlic and drenched with oil. Coarse salt is added to taste."

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