Bruschetta al pomodoro

The time for plain bruschetta in Tuscany is November when the new olive oil is to be sampled and bread is sliced, grilled and drizzled with the oil that will last for the year ahead. This well-known bruschetta uses wonderful ripe tomatoes, garlic, basil and the best extra virgin olive oil. It is surprising how good tomato on a slice of bread can taste. Serve as an antipasto.