Quite simply a slice of robust white bread grilled, then rubbed with a clove of garlic (cut it in half, do not peel), sprinkled with salt and drizzled with good, very fresh olive oil. It is best done on a barbecue, but satisfactory results can be obtained with an electric toaster.
Bruschetta in Umbria is rarely served with anything on it – usually a local quite salty ham is offered on a separate plate – but a wonderful variation is to coarsely dice some very ripe tomatoes, season and add a little oil. (No onion, no basil.) Leave this in a bowl to go slightly soupy Make bruschetta and heap with the tomato mix. Eat with a knife and fork immediately, it’s too soggy to eat by hand.