From the Italian word meaning ΓÇ£roasted over coals,ΓÇ¥ bruschetta is the original garlic bread. In its simplest form, it is nothing more than grilled country bread rubbed with garlic cloves and brushed with olive oil. (The Tuscans call it fettΓÇÖunta, meaning ΓÇ£under oil.ΓÇ¥) Bruschetta can also serve as the foundation for a wide variety of toppings, however. A single bruschetta makes a good appetizer, while two or three will make a nice lunch when accompanied with a simple salad. If you follow the same process with smaller pieces of bread, you will be making crostini, or little toasts, which are traditionally served as appetizers.
Prepare a medium-hot charcoal fire or preheat the broiler.
Place on the grill or under the broiler:
8 thick slices crusty firm Italian bread or other country-style bread
Grill or broil, turning once, until golden brown, about 3 minutes each side. Remove from the heat and rub the surface with:
2 large cloves garlic, halved
Brush with:
3 to 4 tablespoons extra-virgin olive oil
Combine well:
4 medium, ripe tomatoes, cored and diced
1/2 cup slivered fresh basil leaves
Salt and ground black pepper to taste
Divide the tomato mixture among the bruschetta and serve immediately.
