1/2 a cup of fresh red tomatoes roughly chopped
1 tbsp fresh basil, chopped
2 tbsps. of extra virgin olive oil. The greener the oil the better the quaity as it is less processed.
5 thickly cut slices of crusty bread. This can be any kind of ‘crusty’ rustic bread available to you.
1/2 clove of garlic
Preheat a grill
in a bowl mix the chopped tomatoes, basil, and 2 tbsps. of olive oil.
Slice the loaf into thick slices and place the slices under the grill. Toast on both sides until golden brown.
Remove the bread and rub one side of each slice with the garlic cloves, then brush with the remaining tbsp of olive oil.
Top the bread with the tomato mixture (leave the juice in the bowl).
Serve immediately so the bruschetta doesn’t get soggy