Fresh tomato's make this a great summer snack!
Bruschetta (bruu skay ttah), an ideal way to consume the delicious fresh tomato’s off the vine, paired with basil and olive oil!
Can be made on Grill, or in the oven under the broiler.
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Baguette 1/2 inched round slices
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Tomatoes Roma or Cherry ( diced. Season to taste with salt and pepper)
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3 Garlic cloves (peeled)
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12 Basil leaves shredded
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Extra Virgin Olive Oil (EVOO)
Place sliced bread rounds directly onto a warm fire on the grill and allow to evenly brown on both sides. Or, place sliced bread rounds onto a cookie sheet and evenly toast both sides under broiler (about 90 seconds per side).
Remove bread from grill or oven.
Take a whole peeled single garlic clove and rub it onto one side of each bread slice.
Arrange bread slices onto a platter and place one spoonful of freshly seasoned diced tomatoes onto each bread slice.
Generously drizzle EVOO over each tomato covered sliced bread
Top off each tomato sliced bread with generous amounts of shredded basil.
Get Creative and add roasted peppers, roasted eggplant or olives to your tomato’s or serve on separate
Tomato's combined with olives
toasted bread drizzled with olive oil.
Eat Know How 
Thank You for visiting Eat Know How. I wanted to respond to your question on the pronunciation of Brushcetta. The reason why I phonetically spelled it for the readers as “Bruu skay ttah” (SKAY makes a hard sound) is because the word comes from Italian, in which the “ch or cch” is a hard “K or hard C” sound and the letter “E” in italian is actually pronounced as our american “A”, while the “U” is an exaggerated american “OO” as in “loop”.
I appreciate your statement and hope you visit Eat Know How again. https://eatknowhow.wordpress.com