Pronounced by the Italians as "broo-sketa" - and by the rest of us as "broo-sheta" - if you are any kind of a tomato grower you will need this guy in your repertoire. Fleshy fruits like brandywine or beefsteak work best. (Peter)

Bruschetta

Ingredients

french stick - or other bread to be toasted
2 or 3 large, fleshy tomatoes
20 or so basil leaves
8 cloves garlic
4T olive oil
3T balsamic vinegar
2T red wine vinegar
2t salt
Juice from half a lemon

Method

1. Cut your bread into slices and place on an oven tray and toast.  Or, if you are using larger pieces, cook in the toaster, panini maker, or vertical grill. You know - just TOAST it however!
Picture
Bread with large air holes is NOT what you want.
2. While your toasted bread is cooling, skin your garlic.

3. Rub the underside of your toasted bread (and the edges if you are keen) with the garlic bulbs.  Each bread piece can use up a third to a half a clove of garlic - easy.

4. Mix up the olive oil, vinegars, salt and lemon juice in a screw top jar.
5. Chop your tomato quite small (maybe 1/3" cubes) using a very sharp knife and place in glass bowl.
6. Chop your basil into fairly small pieces and add to tomato.

7. Let tomato rest for 5 minutes or so then drain off excess liquid.
8. Vigorously shake dressing and check taste. Adjust as needed, then add to the tomatoes and basil and gently mix.

9. Using a spoon, scoop onto toast pieces and enjoy!