This is a perfect, authentic recipe.
My husband and I were in Italy for our 25th anniversary in 2017.
I am not at all ashamed to say that we ordered bruschetta in every restaurant we dined in.
Many variations, but always the same ingredients. Tomato slices should be sprinkled with sea or kosher salt.
Chopping the tomatoes and adding julienned basil with a splash of balsamic vinegar is also fantastic. Let the mixture set for the flavors to meld.
This mixture goes on top of the garlic rubbed bread. Then strips of fresh mozzarella lavished upon the top, and a couple minutes in the pizza oven. The juice from the tomatoes and balsamic start to soak down into the bread...
Oh. My. Heavenly. Stars ⭐️.
Sublime. One of those bites that make you stop, close your eyes, and savor.
That was our favorite variation. I think that was in Florence.
American restaurants think they’re so clever, adding stuff that does not belong in bruschetta; onions, black olives, and one restaurant chain which I will not mention, added green peppers.