I learned something today - bruschetta refers to bread rubbed with garlic and olive oil, not just the tomato topping that I've thought it was. Apparently there's been a bit of a linguistic shift, and now both the bread and the topping can and are referred to as bruschetta, but purists would say it's just the bread part. But definitions aside, here is one heck of an appetizer, or at least my version of it.
Bread (any kind of good crusty bread/baguette will do - it works good with bread that's just a touch stale)
olive oil
fresh tomatoes
garlic
fresh basil
touch of salt
Slice the bread about 1/4 inch thick or so, brush it with olive oil and broil it for just a minute or so on each side in an oven or toaster oven until it's all browned and toasty.
Chop the tomatoes, add a glug of olive oil, some minced garlic, freshly chopped basil, and just a little bit of salt (I did like two turns or so of the salt grinder). Let the mixture sit for a bit to let all the flavors really meld, and then scoop it onto the bread and eat it.
Thyme
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