A homemade recipe borrowed from Jamie Oliver.

Bruschetta is typically made with dark rye bread or a good-quality white loaf.

Slice the bread into 1 cm thick pieces and toast them on a pan (preferably a grill pan). Then, rub each slice with garlic. Drizzle with high-quality olive oil, sprinkle with sea salt and freshly ground black pepper.

At this point, the bread is already delicious, but it tastes even better with toppings.

The first and most beloved — tomatoes with basil
Take ripe tomatoes and remove the tough core. Chop them into small cubes, sprinkle with finely chopped basil leaves, season with salt and pepper, and generously drizzle with olive oil and white wine vinegar (the latter is optional, based on taste). If you decide to place large tomato pieces on the bruschetta, gently crush them a little.

Eggplant and Mint
Grill eggplant slices on a pan. While they are cooking, mix olive oil, a bit of white wine vinegar or herb-infused vinegar, parsley, mint, and garlic in a separate bowl. Toss the cooked eggplants in this dressing, place them on the toasted bread, and press lightly.

There are countless variations of toppings — feel free to create your own!