Grill or toast the bread, turning once, until marked with grill marks or deep golden brown but still soft in the center. Rub a garlic clove just around the circumference of each toast, along the jagged outer crust. Divide the topping of your choice among the bruschette, and serve.

For the cabbage (makes a generous 2 cups):

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

2 ounces smoked bacon, cut into 1/4-inch dice

1/2 medium white onion, thinly sliced

1 pound red or white cabbage (about 1/2 medium cabbage), halved, cored and cut crosswise into 1/2-inch-wide ribbons

2 tablespoons red wine vinegar

Maldon or other flaky sea salt and coarsely ground black pepper

Combine the oil, butter, bacon, onion and cabbage in a large pot and cook over medium-high heat, stirring, until the cabbage is well coated and beginning to wilt, about 5 minutes. Cover, reduce the heat to low, and cook until the cabbage is very tender, 20 to 25 minutes.

Add the vinegar, increase the heat to high, and cook, stirring, until most of the cooking liquid has evaporated. Season with salt if necessary and with pepper, and remove from the heat.

Serve the cabbage warm or at room temperature. (The cabbage can be refrigerated for up to 3 days; bring to room temperature before serving.)

(Mario Batali is the award-winning chef behind twenty-four restaurants including Eataly, DelPosto, and his flagship Greenwich Village enoteca, Babbo.)