I’m totally obsessed with bruschetta these days. Specifically asparagus and avocado bruschetta. I think it has a lot to do with a fantastic new bakery opening in my neighborhood. I’ve never been a huge fan of bread in Rome. I know everyone loves the bread from Roscioli, which is basically pane di lariano. And I can appreciate that it is good, but big huge loaves, with rock hard crust and huge airy bubbles inside a slightly chewy crumb just doesn’t do it for me personally.

Instead Forno da Milvio is making bread that is denser, slighty sour doughy and with crust that is not so agressive it’s going to cut the roof of your mouth open. The down side of all this is that I’ve probably been eating more bread than ever.

But rather than just eat the bread, I’ve been making a meal out of it, especially at lunch time. Last week up in Umbria (where I made sure I brought one of the loaves from Rome up with me) I made what was basically avocado toast and called it lunch. But since I toasted it over the coals, rubbed it with garlic and olive oil, and finally topped it with sauteed wild asparagus and grated parmigiano reggiano I think it deserves the upgrade to asparagus and avocado bruschetta.

foto : @fornodamilvio

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