1.   At Castello de Bossi, we watched as cook Ida Vistosini toasted thick slices of peasant bread in a centuries-old fireplace.

2.   Drizzle all toasted slices with a little oil and vinegar.

3.   Heat through and serve, garnishing with lightly toasted almond slices.

4.   Rub one side of each toasted slice with garlic clove.

5.   Serve on pasta or thin toasted slices of baguettes.

6.   This is good served with toasted slices of country-style bread.

7.   This is a delicious topping on crackers or toasted slices of baguette.

8.   Use this puree as a dip, to top thin toasted French bread slices or as a sauce for pasta.