Bruschette with Wilted Greens and Pecorino (Bruschetta con Verdure Saltate e Pecorino)

At Silene Piccolo Ristorante in Italy’s Umbria region, chef Nicoletta Franceschini prepared a unique take on bruschetta. She dipped the bread slices in beaten egg, allowing the crumb to moisten, then fried them in olive oil. To finish, she topped the bread with bitter greens sautéed with garlic, followed by shaved pecorino and more olive oil. The egg soak lends the bread a softness and richness reminiscent of French toast. For our adaptation, we dip only one side of each bread slice, creating a textural contrast of custard on one side and crisp on the other. Rustic country-style bread works best here, as its sturdy crumb easily supports the toppings. Look for a boule rather than an elongated loaf, and cut slices from the center, where the loaf is the tallest. Offer one piece of bruschetta as a first course for four, or two pieces per person as a light meal for two.