Bruschetta al pomodoro

Bread
Olive oil
Tomatoes, not overripe
Garlic
Fresh basil
Salt
Pepper

FYI:  While measurements could be given, I recommend you use your senses to determine just how much of each ingredient to use.  Make sure you taste as you move through the cooking process.  This is definitely an easy recipe, so let’s not make it hard.

INSTRUCTIONS:
Turn oven to broil.   Cut bread into ¼ to ½ inch thick pieces and toast in oven for a few minutes until bread begins to turn in color.  When bread is slightly browned, remove from oven.  Peel garlic and rub on the bread to season the bread.  Cut tomatoes into 1/8 inch thick pieces and place in a bowl.  To make the tomatoes more “meaty” and less wet, gently squeeze the tomatoes to remove the juice and some of the seeds.  Drizzle 2-4 tablespoons of olive oil to coat lightly.  Season with salt and pepper to taste.  Top each piece of bread with the tomatoes and top off with fresh-ripped basil.

OR
Bruschetta with Parmesan cheese and olive oil

Fresh garlic
4 tablespoons olive oil
¼ cup grated Parmesan cheese
A pinch dried oregano

Cut bread and toast in oven for only a few minutes.  When toasted brown, rub garlic over the bread. Combine 4 teaspoons of olive oil , ¼ cup of Parmesan cheese and a pinch of oregano.  Brush each piece of bread with the olive oil mixture and put in to broil for another 1-2 minutes.

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