According to Emiko Davies (whom I adore) the first lesson you must learn if you want to make amazing tuscan buschetta is how to properly pronounce it.  You cannot make what you cannot pronounce, no? No.  Sadly, we Americans murder his word.  Bruschetta is not bruSH-etta, it is brus-KEtta.  Which is interesting because we (the Americans again) tend to pronounce macchiato perfectly.  After reading through Emiko's explanations I learned that when the letter 'c' is followed by an 'h' you use the 'k' sound and never the 's' sound.  Could it really have been that simple after all these centuries and for all those poor waiters who had to listen it ordered incorrectly? Unfortunately, yes.  

Emiko goes on to explain that in Tuscany bruschetta is actually a step up from fettunta which only includes a slice of bread drizzled with extra virgin olive oil and a clove of raw garlic.  The tomatoes and torn basil are what make bruschetta what it is.  An absolute necessity before any meal in my book.  You can find more tidbits of history on Emiko's blog as well as additional Italian language lessons.  Enjoy.

tuscan bruschetta
| ingredients | 
ciabatta sliced
ripe organic tomatoes 
freshly torn basil 
from the garden
extra virgin olive oil
sea salt
clove of garlic
| directions | 
prepare tomatoes first by 
chopping roughly into similar
sized pieces and tossing 
in a bowl with sea salt 
freshly ground pepper and a 
generous helping of 
extra virgin olive oil

set aside for ten to fifteen minutes
so that the salt is allowed 
to draw out the juices
and mingle with the olive oil

toast the slices of ciabatta
rub the clove 
just once or twice over 
the hot toasted bread

top with chopped tomatoes
and freshly torn basil
and drizzle with additional 
extra virgin olive oil to taste
| enjoy | 
with good friends and a bottle of Aglianico del Vulture Terra di Volcano