Bruschetta

Easy, right? Who needs a recipe to make something as simple as bruschetta? Well, after having seen (and eaten) brushcetta at local restaurants and at friends' house I feel compelled to post a real Italian version of the popular appetizer. Most people will be amazed to find out that there's no cheese -non: no mozzarella, no parmesan, no romano- on bruschetta. Also, you don't need a ton of garlic to give it its signature flavor. Too much garlic simply makes it taste too strong, while killing the other more delicate flavors of tomato and olive oil. So hold the garlic, put the cheese back in the fridge and try this recipe -you'll never order some artichoke and sundried tomato absurdity again.

Another plus? This appetizer is a breeze to put together, no matter where you are. I made bruschetta on my recent camping trip and it was an easy and delicious way to start off our evening meal.

BRUSCHETTA:

8 slices of bread (ciabatta, baguette, Cuban... use your favorite)
2 cloves of garlic
3 medium sized, good quality, on-the-vine tomatoes
1/2 onion
Salt, to taste
Crushed red pepper, to taste

Preheat grill on low or -if you want to make these on a grill pan- heat grill pan on low heat.

Cut the tomatoes and half onion in small cubes and mix them in a medium bowl. Season with salt and crushed red pepper. Dress with a little olive oil and set aside.

Place bread slices on grill and toast lightly on both sides, making sure the bread doesn't burn. In the mean time cut each garlic clove in half. When bread is ready, remove from grill and immediately rub garlic flesh side down on both sides. Discard garlic. Top with tomato mixture and serve. Trust be, the bread will have a wonderful garlic flavor but you'll also be able to taste the other ingredients. Buon appetito!