This recipe for Classic Italian Bruschetta is easy to follow and is positively, mouthwateringly delicious. The recipe comes from the Tavola Cooking Academy in Florence, Italy, where I was fortunate enough to take a class, and eat some of the freshest, most authentic Italian food I've ever had. The first thing we learned, however, is that we, Americans, are mispronouncing bruschetta...calling is (Broo-shetta) when it's actually (Broos-Ketta). So, if you want to feel extra authentic when you make this recipe, give that pronunciation a try. Either way, enjoy! Here's the recipe: Classic Italian Bruschetta 9 ripe plum tomatoes, seeded and diced 2 cloves garlic, finely minced, plus extra for rubbing on toasted bread 2 Tbsp. extra virgin olive oil, plus extra for garnish 1 Tbsp. red wine vinegar or balsamic vinegar 1/2 cup basil, coarsely chopped Salt and pepper to taste Tuscan bread or baguette, sliced Combine all ingredients in a bowl (reserving some of the basil for garnish) and let sit for about 1 hour to allow the flavors to blend. Toast the sliced bread, then take a fresh garlic clove and rub it directly onto the surface of each slice. Spoon the tomato mixture on top of each toast, drizzle with a little additional olive oil and garnish with a little chopped basil.