Time: About 15 min.
Ingredients for 4 people:
8 slices of Tuscan bread about half inch thick
4 cloves of garlic
Olive oil (regular or extra virgin)
2 mature tomatoes (for the tomato variant)
Take some slices (about half inch thick) of Italian bread (the one with a crunchy crust, better if Tuscan); I suggest 2 slices per person. Cut a clove of garlic in half (so you have a flat side) and rub both sides of these slices with the flat surface of one half the garlic clove. It should clearly smell of garlic, so be generous with the rubbing. Toast it on a barbeque or a grille; it should be lightly burned on both sides. Add some olive oil (extra virgin or regular, your choice) on top and serve it still warm.
Variant with tomatoes. Cut 2 mature tomatoes in very small cubes. Put the tomatoes in a bowl and add a real Italian dressing (the one you can find at a store is everything but Italian). To dress a salad (or a sort of tomato salad as in this case), add salt, vinegar and olive oil (I prefer regular olive oil, not extra virgin, in this case); you can add, if you want, some chopped fresh basil and a bit of chopped garlic. Mix well with a spoon. When the toasted bread is ready add this tomato salad on top of each slice of bread and serve immediately. That’s it! The name for this variant is “Bruschetta al pomodoro” which means Bruschetta with tomato.
In the US Bruschetta is almost always mispronounced. It should be pronounced as it is spelled BRUSKETTA. The Italian alphabet has only 21 letters (who says that Italians are not efficient?). Among others the letter K is missing; the same sound as a K is done with the use of CH: brusCHetta.