A simple Mediterranean snack that turns durum wheat semolina bread into small, crunchy and flavourful bites. Extra-virgin olive oil enhances the flavour of the bread, while dried Sicilian oregano adds an intense aroma and a pleasant bitter note.

Ingredients

• 500 g cooked durum wheat semolina bread, preferably a day old
• 16–20 g extra-virgin olive oil
• 3–4 g fine salt, or to taste
• Dried Sicilian oregano, preferably from whole dried sprigs, crumbled to taste

Directions

1. Slice the bread. Cut the bread into slices approximately 7–10 mm thick, then cut them into small, even pieces.
2. Prepare the seasoning. Mix the extra-virgin olive oil with the salt and crumbled Sicilian oregano.
3. Season the bread. Lightly brush the bread pieces with the seasoned oil. They should look slightly glossy, not soaked. Arrange them in a single layer on the oven rack, with a baking tray underneath to catch any drips.
4. First baking stage. Bake in a preheated fan-assisted oven at 150°C for 20 minutes.
5. Final drying stage. Reduce the temperature to 120°C and continue baking for 40 minutes, allowing the remaining moisture to evaporate and the bread to become crisp.
6. Cooling. Transfer the mini bruschetta pieces to a wire rack and allow them to cool completely before serving or storing.

Chef’s tips

• Use the olive oil sparingly for a drier, crispier result.
• Choose good-quality dried Sicilian oregano, preferably from whole dried sprigs, for a more intense aroma and pleasant bitter note.
• Store the pieces only when completely cool, in a clean, dry, airtight container. The storage life has not been tested, so check that they remain dry and free from mould.