Actually the best bruchetta that I have ever had was made by the father of someone I know - Elwood would just throw a bunch of things in a bowl, drizzle olive oil on it, and generously (and often boisterously) offer it to anyone and everyone (if I had been able to decipher his recipe, I would have shared it here). Haphazard seems to be the best technique for making bruschetta - remember that it is a simple dish, made out of rustic (yet flavorful) ingredients. It is the uncomplicated nature of the dish that makes it great: don't elaborate on it, just enjoy it as is with the hints of aromatic basil and the bite of garlic.
I can't imagine wanting to be anywhere else, with anyone else, or with any other kind of food.
3 roma tomatoes, seeded and chopped
1/2 sweet small onion (vidalia preferably), chopped finely
2 cloves garlic, minced (most recipes call for garlic to be rubbed on top of the bread, I like to mix mine in)
3 tbs. good quality extra virgin olive oil
1/3 c. basil leaves (always tear basil by hand, because if you cut it, the edges that touched the blade will go black), chopped (by hand)
salt, to taste
black pepper, to taste
bread (preferrably french), cut into slices 1/4 inch thick
grated parmesan (optional)
1. Preheat oven to 350F. Place bread in warm oven about 5 minutes, or until brown.
2. Combine all the rest of the ingredients in a bowl. Spoon over the toast.
3. You can place the toast back in the oven (with an extra drizzle of olive oil over each) with some parmesan to have it warm, or have it cold (probably depends on what time of year it is, how warm you are, what way the wind is blowing, etc.).
4. Pray. Eat. Enjoy. Drive up to Whistler and do the Peak to Peak.