Bruschetta

Dice the tomatoes, slice the bread thickly to prevent burning and ensure a sturdy base

Grill the bread slices over a moderately hot fire or in a broiler until nicely toasted on both sides, turning frequently

While the bread is still hot, rub the exposed inside of the garlic clove across one side of each slice to release its juices

Drizzle the toasted slices liberally with high-quality extra virgin olive oil so the bread is nicely soaked

Sprinkle with salt to taste

For the optional topping: combine cubed tomatoes, torn basil, and a generous pour of olive oil in a bowl, seasoning with salt and pepper

Spoon the tomato mixture over the prepared garlic-oil toast just before serving