Bruschetta
Pecorino
The bread is cut thick from a good country loaf with a thick chewy crust, toasted and splashed with a little extra-virgin olive oil from co-owner Giorgio Pierangeli’s family farm back in Abruzzo. Then it’s unforgettably topped with roasted cherry tomatoes and squanda, a unique, sharp-flavored ricotta made from sheep’s milk.
* Bruschetta with cherry tomatoes and ricotta, $8.95; 11604 San Vicente Blvd., Los Angeles, (310) 571-3800.
Ammo
Nobody would call this Hollywood cafe/caterer Italian, but its bruschetta aims in that direction. A slice of rustic bread is toasted and topped with imported prosciutto, domestic burrata (a fresh mozzarella, “buttered” -- that is, with a heart of cream) and tomatoes.
* Bruschetta with prosciutto San Daniele, arugula, heirloom tomatoes and burrata, $12; 1155 N. Highland Ave., Los Angeles, (323) 871-2666, www.ammocafe.com
Il Fornaio
Inevitably, the bruschetta at any Il Fornaio stars the bakery/
restaurant’s own fresh ciabatta bread, which is topped with fresh mozzarella, grilled eggplant and marinated cherry tomatoes.
* Bruschetta, $7.95; 301 N. Beverly Drive, Beverly Hills, (310) 550-8330; other branches in Irvine, Manhattan Beach, Del Mar and Pasadena.
La Terza
On Tuesday nights, former Campanile owner Nancy Silverton sits in at La Terza with what she calls Tavola Italiana, an ever-changing range of antipasti that include bruschettas such as an “oiled bread” model topped with white bean pasta perfumed with rosemary.
* Bruschettas, $3-$4; 8384 W. 3rd St., Los Angeles, (323) 782-8384.
Antica Pizzeria
The bruschetta here is classical, as you’d expect of a restaurant whose owner was a founder of the U.S. branch of a purist pizza society (La Vera Pizza Napoletana). No novelties, just two slices of toasted ciabatta bread loaded with very ripe tomatoes, along with basil, garlic, olive oil and Parmesan.
* Bruschetta, $4.95; second floor, Villa Marina Marketplace, 13455 Maxella Ave., Marina del Rey, (310) 577-8182.
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-- Charles Perry