Bruschetta can come in many different forms. At it's most basic, bruschetta (pronounced bru-SKEH-tah) is toasted bread that's rubbed with garlic, brushed with extra virgin olive oil, and sprinkled with salt, and pepper. Toppings come in all different shapes and sizes: pesto, cheese, artichoke hearts, beans, meat, vegetables, etc.
My favorite, and go-to side dish, is the classic Italian bruschetta - made with my favorite ingredients: tomatoes, garlic, lemon, and olive oil.
Classic Italian Bruschetta
2 medium tomatoes
1 large garlic clove, minced (or 2 small cloves)
Juice from 1 lemon
4 tbsp extra virgin olive oil (2 tbsp per tomato)
fresh basil (dried will do in a pinch)
Heat oven to 400 degrees.
Cut tomatoes in half.
Spoon out all the seeds and insides (throw away), so you're left with just the flesh of the tomato.
Dice tomatoes and place in small bowl.
Mince garlic and add to bowl.
Squeeze in juice of 1 large lemon.
Add the olive oil.
Stir all together and add salt and pepper to taste.
Spoon up some of the liquid from the tomato mixture - no tomatoes, just juice.
Coat top of bread slices with liquid.
Toast in the oven for 10 minutes.
Take the bread out of the oven, and spoon tomato mixture on top.
Top the bruschetta with torn fresh basil (or use a sprinkle of dried if fresh isn't available).