When I was young at my home in Corato, hot live embers from the wood-fired oven in our kitchen were placed into a braciere (copper fire pit) to warm up the rooms of the house. Another use for the braciere was to grill bread on a grate placed on top of it to make bruschetta. Whether served for breakfast, as a snack or light meal, this bruschetta is easy to prepare and rich in flavour and texture. Crunchy, toasted bread and soft, new broad beans are accompanied by shavings of sharp pecorino, an anointing of extra-virgin olive oil and finished off with salty pancetta.