Taken from Cook's Ilustrated. Toast the bread as close as possible to the time at which you plan to assemble the bruschetta. If you prefer, grill the bread. After trimming the ends, you should have 8 to 10 slices.
Willy, a Peruvian friend gave me this recipe verbatim. The cheese sauce for this potato dish is one of the better ones that I have tasted. A Peruvian guest of mine practically drank up the whole sauce.
The flavours is a little like focaccia, but a French chef told me this bread comes from his provincial town, where people eat this like a bread stick, with a little olive oil. I tried this with italian style, olive oil and balsamic vinegar, and some nice, matured cheese. It's pretty good. I would imagine the dough makes for a great sandwich bread too.
I love these. In Morocco, the people serve these burgers with ground cumin, salt, pepper and their special "harissa" sauce on the side, in a little condiment container. The spices give the burger an added flavour.