The trick to good bruschetta is “good tomatoes.” The better the tomatoes, the better the bruschetta. And don’t let things get watery (that’s bad). Plus, you need fresh basil; that’s also important. Fresh garlic too, and don’t forget good olive oil (but you don’t have to mine the salt or grow the pepper).
Into a bowl, put:
And put into a bowl. Then add:
Broil both sides of a sliced baguette until lightly toasted. Brush tops with olive oil flavoured by frying and then removing whole garlic cloves.
Then spoon on the tomato mixture.