Then? Placing the creation on the red-hot grill, it is necessary to carefully crush it, turning the two faces upside down a couple of times, so that the heat does its part to the middle, and the superficial singes of the crumb, which must not reach the too crunchy border of the bruschetta ... impregnate with liquids, fats and perfumes… Finally, the two slices swollen with delicacy are cut transversely in half, and goes with "bottomless" beer.