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Possible Answers: TOAST.
Last seen on: NY Times Crossword 21 May 2018, Monday
Random information on the term ““Here’s to you!,” e.g.”:
A diacritic – also diacritical mark, diacritical point, or diacritical sign – is a glyph added to a letter, or basic glyph. The term derives from the Ancient Greek διακριτικός (diakritikós, “distinguishing”), from διακρίνω (diakrī́nō, “to distinguish”). Diacritic is primarily an adjective, though sometimes used as a noun, whereas diacritical is only ever an adjective. Some diacritical marks, such as the acute ( ´ ) and grave ( ` ), are often called accents. Diacritical marks may appear above or below a letter, or in some other position such as within the letter or between two letters.
The main use of diacritical marks in the Latin script is to change the sound-values of the letters to which they are added. Examples are the diaereses in the borrowed French words naïve and Noël, which show that the vowel with the diaeresis mark is pronounced separately from the preceding vowel; the acute and grave accents, which can indicate that a final vowel is to be pronounced, as in saké and poetic breathèd; and the cedilla under the “c” in the borrowed French word façade, which shows it is pronounced /s/ rather than /k/. In other Latin-script alphabets, they may distinguish between homonyms, such as the French là (“there”) versus la (“the”) that are both pronounced /la/. In Gaelic type, a dot over a consonant indicates lenition of the consonant in question.
“Here’s to you!,” e.g. on Wikipedia
Random information on the term “TOAST”:
Bruschetta (Italian pronunciation: [bruˈsketta] ( listen)) is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. A popular dish is bruschetta with tomatoes; the most popular recipe outside Italy[citation needed] involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, the prepared topping is marketed as bruschetta.
In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salame called ventricina is served. Raw pork products and spices encased in pig bladder are aged and the paste spread on open slices of bread which are sometimes grilled. This was a way of salvaging bread that was going stale. In Tuscany it is called fettunta and it is usually served without toppings, especially in November, to taste the first oil of the season.