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Bruschetta

1 thick slice Italian or French bread
1/2 garlic clove
1/2 small tomato
Extra-virgin olive oil (the best you can afford)

Toast the bread on a grill (this is the most authentic way) or in
a broiler. Rub the surface of the bread thoroughly with the garlic
clove. Take the tomato and rub the open side into the bread.
Finally drizzle a little (or a lot, if you want) olive oil on the,
by this time, gooey slice of bread.



Topping

2 roma tomatoes, finely diced
1-2 large cloves of garlic, minced
4-5 leaves of fresh basil, finely chopped
Extra-virgin olive oil
freshly ground black pepper
salt to taste

Combine the first three ingredients in a non-reactive bowl. Add
enough olive oil to coat everything, about 2 tbs. (you have to use
your own judgement here) Add the pepper and salt to taste. Leave
sit for an hour to develop the flavors.

Toast slices of bread over low coals. Spoon some of the topping
on each slice and enjoy. Should make about 6 slices, depending on
how much topping you put on each slice.

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