I love bruschetta. There are many varieties for creations from my "Moosewood Cooks at Home" cookbook. We had an excess of tomatoes this day, so I created my own. I wrapped the entire loaf in aluminum foil and placed it in the oven at 350 degrees to warm. If it were just the two of us, I would place a few slices in a regular toaster. Toasting to dark makes the bread crumble-y and not toasting enough makes the bread a bit tough so when you bite into it the toppings fall off. We regularly test slices of bread while heating to ensure it's the right texture.

While the bread was warming, I diced a fresh tomato as small as I wanted and diced half of a sweet Vidalia onions much smaller. I added 3 cloves pressed garlic and a couple dashes2vq of salt and pepper. Lastly, I added a handful of sliced fresh basil pulled off of our very own bush.

The item for discussion is olive oil. Recipes often recommend drizzling some on the bread for flavoring and for softening. However, there's much juice from the tomato that can soften and the oil doesn't always stand out when used in smaller quantities. It's a toss up. I'd recommend trying it both ways until you find a flavor right for you.

I enjoy our bruschetta when served with salads or pastas with a butter, cream, or pesto sauce.