Bruschetta a Salmoriglio

Ingredients: 4 slices country bread, preferably Sicilian, cut 1/2 inch thick, 3 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, 2 teaspoon dried Mediterranean oregano, such as Greek oregano, Very small pinch hot red pepper flakes, Sea salt and coarsely ground black pepper to taste, and 2 garlic cloves, peeled and cut in half.

The simple bruschetta takes grilled bread one step further-a dressing of olive oil, lemon juice, and dried oregano, called salmoriglio, is brushed over the hot bread to release an explosion of aromatic, sultry scents. If possible, buy branches of dried oregano and coarsely crumble the leaves and flowers.

Delicious at the beginning of a meal, Bruschetta al Salmoriglio also makes an extraordinary accompaniment for grilled seafood and seafood soups.

Grill or toast the bread.

Meanwhile, combine in a small bowl the olive oil, lemon juice, oregano, hot red pepper flakes, and salt and pepper to taste. Beat with a fork until creamy.

When the bread is golden on both sides and marked by the grill, rub cut garlic lightly into one side of each slice of bread. Generously brush with dressing. Allow dressing to soak into the bread, then brush on a little more.

Makes 4 bruschettas.