The one thing we all love when having bruschetta in an Italian restaurant is dipping your bread in all the sauce-like juice it’s served in. If you've made bruschetta at home and haven’t achieved that amazing juice it’s likely because you didn’t salt and rest your tomatoes. Like with a lot of vegetables, adding salt draws out the water while enhancing the natural flavor. So, after you cut your tomates, add salt and then set them aside for a good 30 minutes before serving. All you need for bruschetta is tomatoes, EVOO, garlic (1-2 cloves) and basil. There's really no "recipe" for bruschetta, but personally I like to blend my garlic, basil and EVOO so that it makes this amazing emulsion (almost like a pesto) and then mix it into the tomatoes so that every bite is complete with all of the flavors. Get a great Italian bread and enjoy!
