Ever since I had fresh bruschetta in Italy as a collegiate, I have loved making my own version.  Nothing I have made has matched the grilled bread I had in Assissi and Orvieto, but this is pretty gosh darn good too.

We had already picked up a number of heirloom tomatoes at the grocery store, and garlic from the farmers market.  Other ingredients I used were fresh grated parmesan cheese, salt, pepper, Ciabatta bread (or some other really good Italian bread), olive oil, fresh basil and sweet onion.

First, slice the bread and arrange on an oven sheet, and pre-heat the oven to 350 degrees.  Crush and mince the garlic and mix with olive oil, and brush the mixture on the slices of bread.  Grate a little bit of parmesan cheese over the bread, and toast until brown.

Making Tomato and Onion Bruschetta

We cut up a small red, two orange, and one green tomato, the same amount of onion, and mixed in the left-over garlic and olive oil.  A little bit of salt and pepper, and a small handful of fresh basil cut up add a zing of flavor.  Mix it well, and spread it evenly on top of the toasted bread.

Fresh Bruschetta

Yum Yum!