Every year I forget how much I love this, until summer rolls around again and I am looking for a way to use up the tomatoes I grow! Typically, bruschetta is an appetizer, but I often use it as a side dish along with a simple meat.
Bruschetta can seem different depending on what kind of bread you use. Here I am using a chipati bread from a bakery, split, toasted, and brushed with olive oil. But many other types bakery loaves are good also. I made this recipe 2 days in row, and on the second day I used a sliced whole grain loaf. I also had a strip of crisp bacon left over from breakfast, so I crumbed it and topped my bruschetta with bacon, and it was wonderful!
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