1/2 cup of extra-virgin olive oil
4 to 5 leaves of fresh basil, torn
1/4 red onion, finely diced (optional)
1 teaspoon of dried oregano
salt and freshly ground black pepper to taste
1 1/2 pounds of ripe tomatoes, diced but not peeled
1 loaf of crusty Italian bread, sliced 1/2 inch thick
2 to 3 cloves of garlic, sliced in half
1. Combine 1/4 cup of the olive oil with basil, a sprinkling of dried oregano, and salt and pepper. Marinate tomatoes in this mixture for at least half an hour.
Preheat charcoal or gas grill. Grill both sides of bread slices, then remove bread from grill and rub each slice immediately with the cut side of a garlic clove. Brush lightly with the remaining olive oil. Arrange on a large platter.
Preheat the oven to 375 degrees.
Place the pieces of bread on a large baking sheet and toast them for about 10 minutes on each side. Remove and rub each slice immediately with the cut side of a garlic clove. Brush lightly with the remaining olive oil. Arrange the toasted bread on a large platter.
3. Spread the tomato mixture on the bruschetta and serve immediately.