What a warm summer night will make me crave: crunchy, crusty artisanal toast; crispy, pillowy roasted eggplant; salty, smokey cured pork; and sweet, succulent caramelized onions. This isn’t your typical garlic- and tomato-topped bruschetta. Don’t go skipping to the wine cellar just yet. It’s going to be messy, it’s going to be oozing with all kinds of bold flavors and textures. Stacked and finished with some stinky cheese and an unsympathetic drizzle of balsamic syrup, this wild and earthy bruschetta is comforting and unabashed by whatever dirty secret you might squeal.