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Take some slices (about 3/4 of an inch thick) of Italian bread (the one with a crunchy crust); I suggest 2 slices per person. Cut in half a clove of garlic and rub the bread with the flat surface of one half garlic’s clove (rub both sides of the bread). Toast it in a barbeque or a grille; it should be lightly burned on both sides. Add some olive oil (extra virgin or regular, your choice) and serve it still warm.

Bruschetta

A variant. Cut a tomato in very small cubes. Put the tomatoes in a bowl and add a real Italian dressing (the one you can find at a store is everything but Italian). To dress a salad (or a sort of tomato salad as in this case), add salt, vinegar and olive oil (I prefer regular olive oil, not extra virgin, in this case); you can add, if you want, some chopped basil and a bit of chopped garlic. Mix well with a spoon. When the toasted bread is ready add this tomato salad on top of each slice of bread and serve immediately. That’s it! The name for this variant is “Bruschetta al pomodoro” which means Bruschetta with tomato.

In the US Bruschetta is almost always mispronounced. Here the correct way, with an audio file, for the correct pronunciation of Bruschetta.