Before I get to the recipe I want to inform my readers of the correct pronunciation of bruschetta. It’s not “brew-shet-tah” but “brew-sket-tah”. I learned this from Michelle at Bleeding Espresso a few years ago and she should know. She lives in Italy! My neighbor was quite surprised to find out that is how it’s said. And she said she will be informing all her friends and family because she makes bruschetta often to take to parties.

Bruschetta al pomodoro or Tomato bruschetta

3 ripe stem tomatoes or 5 ripe plum tomatoes-diced

2 cloves of garlic-crushed

5 fresh basil leaves torn

a few sprigs of oregano chopped

salt and pepper

olive oil

pinch of crushed red pepper flakes

1 loaf of French bread or any bread of choice, cut into 1 inch slices

Mix diced tomatoes and the rest of the ingredients. Use enough olive oil to cover the mixture. Mix well and let sit for 15 minutes or so. Slice bread on the diagonal and set on a baking sheet. Set oven to broil and toast both sides of the bread. Remove and grate some fresh Parmesan or Romano cheese on the slices. Add a spoonful or two of the tomatoes and enjoy. Serves about 10-12 if you use the whole loaf.