This is a classic Italian dish and the best thing about it is the variations you can do. Tonight I used fresh tomatoes and fried mushrooms. Mix it up by warming the tomatoes or frying sliced eggplants for eggplant bruschetta. Traditionally prepare bruschetta on ciabatta bread however this time I used a soy & linseed sourdough, another variation.
For a tip, rub garlic straight onto the toast rather than including it with the toppings. Drizzle with olive oil and scatter with parsley when ready to serve. Delicious.