When tomatoes are ripe and basil is abundant, there's no better summertime antipasto than bruschetta. (It's pronounced bru-SKET-a, not bru-SHET-a.) It's simple, quick, and oh-so-tasty. Serve with a chilled Vernaccia (try Panizzi or Teruzzi & Puthod), and you'll feel like you're on a loggia overlooking the Tuscan countryside.

bread (use good Italian bread)
Extra virgin olive oil
salt, pepper
garlic
fresh tomato
fresh basil

Chop up fresh tomato. Add finely chopped basil, and salt and pepper to taste. Douse with olive oil. (Don't be shy. Pour what you think should be used, then double it!) Let marinate for awhile.

Toast the slices of break on the grill until their surfaces are hard and crisp. Rub both sides of the break with raw garlic, sprinkle with salt and pepper, and season with oil.

Top toast with tomato spread and serve. Buon appetito!

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