Read this instructable to learn a traditional recipe for bruschetta topping and pick up some tips on preparation.

The best bruschetta is the simplest - made from fresh ingredients, chopped by hand and served hot as an appetizer capable of both sustaining a hungry, impatient diner until the food arrives and stimulating the most evasive of appetites.

You will need:

A Baguette - (or any other dry, crusty bread you have)

Extra Virgin Olive Oil - (preferably cold-pressed)

Fresh Garlic

Tomatoes

Fresh Basil - (preferably younger, smaller leaves)

Parmesan Cheese

&

Baking Tray

Cutting Board

Medium Bowl

Spoon

Sharp Serrated Knife

Cheese Grater

Mezzaluna

Using a sharp serrated knife dice one tomato and set aside in a medium-sized bowl.

Grate or mince garlic to the amount of 1/2 tsp and add to tomato bowl.

Grate approximately 1 tsp parmesan cheese (romano also works well) and set aside in a small dish.

Chop fresh young basil by hand or using a mezzaluna - use between 1/2 to 1 oz fresh basil leaves, which should amount to between 1/2 and 1 tsp of minced basil. 
 

Drizzle 2 tsp olive oil over the medium bowl and toss all the ingredients inside. Cover and set aside while you prepare the bread or for later use.

Slice your baguette into long, thin discs and place onto one or more baking trays. Brush olive oil onto each piece using just enough for a light coating all over the top.

Spread 1-2 tablespoons of bruschetta topping onto each slice of baguette.

Get the tsp of grated parmesan you set aside earlier, then pinch and sprinkle a small amount of it onto each piece.

On the highest rack in your oven, broil the bruschetta on high for 5-10 minutes until cheese is melted and bread has browned and crisped. Serve as an appetizer with just about anything and enjoy!