Bruschetta

 Ken and I traveled to Italy a few years ago.  Michelle was on the BYU folk dance team and we followed them around and watched them perform.  It was a wonderful trip, and the food was so delicious.  We got hooked on Bruschetta. It is served as an appetizer in nearly every restaurant and we LOVED it!  Part of Why it was so good is they used those sweet Italian tomatoes that are almost like candy.  But it's good here, too.  We love it with our fresh garden tomatoes.  There are so many ways to make it, and all of them are delicious.  Here is the basic recipe, then some suggestions for variations.  Please share any of your ideas.
Bruschetta
Slice a baguette or french bread into about 1 " slices.  Place the slices on a baking sheet.  Paint or spray on some extra virgin olive oil and sprinkle on some garlic salt.  Toast the bread under the broiler.  Watch it carefully.  In a bowl, combine:
2 or 3 tomatoes, chopped
1 sweet onion, diced fine
Fresh basil, several leaves, chopped
Fresh oregano, chopped
Fresh parsley, chopped
1 (more or less to taste) clove garlic, minced or pressed
About 2 T. olive oil
Salt
Pepper

Mix well and put the mixture on the bread.  Some like to put it back under the broiler (especially if you add cheese) but you don't have to.  We like it fresh.  Okay, here's some variation ideas.
 1)Put fresh mozzarella on the bread,  then add the tomato mixture. Broil until the cheese softens.
2) Sprinkle parmesan cheese over the mixture on the bread and broil another bit until the cheese browns
3.  Add ground mustard to the mixture
4)Use dried herbs instead of fresh (Basil, Parsley and Oregano) or Italian seasoning works great.
5) Add a pinch of red pepper flakes to add a bit of heat.
6) Add a splash of Balsamic Vinegar (we love this one!)
7) Use a garlic/ herb soft cheese spread (Boursin).  Put that on the hot bread, then spoon the tomato mixture on.  This is good, people!