Bruschetta – showcase fresh tomatoes and herbs now!

Tasty fresh tomatoes and basilMany people say it wrong. Bruschetta is pronounced brooce-ketta. It’s fantastically simple to make, yet even many restaurants prepare it badly. Bruschetta is toasted bread rubbed with a clove of garlic and dressed with good olive oil, salt, and pepper. Additions of chopped, fresh, or sundried tomatoes, basil, cannelli beans, black olives, and fresh mozzarella — and even pesto sauce — give it its snap.

The best bruschetta is the simplest, and now – the height of tomato season — is the perfect time to make it!
Store-bought bruschetta is awful. It is always soggy when you get it home, and it’s very expensive.
Bruschetta is perfect for BBQs, as you can easily make the toppings in advance and quickly toast the bread on the grill – delicious!
Serve more then one type. It is veggie-based, so it is perfect before a meat-heavy meal or when entertaining vegetarian friends.
Chop the tomatoes and salt them lightly. Set aside. Cut thick slices of bread and toast them. Rub the toast with a peeled slice clove of garlic, and brush it with good quality olive oil. Spoon the tomatoes onto the bread with a slotted spoon, and top it with finely-shredded basil and fresh pepper.
Add if you like:
Fresh shredded Mozzarella or provolone. Broil until melted.
A few chopped black olives.
A sprinkle of dried chilies.
Mix drained, rinsed Cannelli beans with the tomatoes and 1 tbsp. of olive oil (optional).
Use sundried tomatoes instead of fresh. Drain the oil.
Prepare the toast and components in advance. Do not dress the toast too much in advance or it will become soggy.