I love this sauce so much I use to put it on bread slices all alone too. ^^
It's perfect on bruschetta according to me but it depends on tastes!
This recipes comes from Piemonte, a region in the North- West of Italy famous for truffles, asparagus and hazelnuts with whom they produce a great chocolate called " Gianduia".
red wine vinegar
1 slice tuscan /italian bread
1 cup extra-virgin olive oil
1 garlic clove
1 hard boiled egg
1 big bunch fresh parsley
salt and pepper
Soak the bread in enogh vinegar untill it's soft.
In a food processor mix parsley and garlic untill they're chopped extremely fine.
Add the hard boiled egg (someone uses only yolk, someone uses the whole egg, it depends on taste), the oil and the drained bread, mix again a little, untill you have a smooth cream.
Add salt and pepper to taste, store in refrigerator untill use.
The sauce is even tastier if you prepare it 1-2 days in advance.