Before we begin, let's learn the proper pronunciation of this dish, bruschetta. It is not "brew-shet-a". There is no "shh" sound. It's "sket" with a "k" and a short "e". "Brew-sket-a". Now all together: "brew-sket-a". Bruschetta!
Bruschetta actually refers to the crusty bread part of the dish. So, really any crusty bread appetizer topped with some sort of antipasto is bruschetta. I'm covering the one that we, as Americans, normally think of: made from tomatoes and basil. OK, enough schooling. Let's get to it!
This is the ultimate summer appetizer. Fresh, garden tomatoes, aromatic basil, onion, and garlic are like old friends who never grow apart. Any time they're together, it's a damn good time. Bruschetta is good enough to eat straight with a spoon, but it's best with some buttery, crusty bread.
With a food processor, this dish comes together within minutes. A little chopping action by hand will give you the same results. Just chop to desired chunkiness, let rest for at least a half hour, then spread onto some buttered French or Italian bread.
Combine 3 cups of chopped tomatoes, 1 to 2 cloves of minced garlic, 1/4 cup (packed) freshly chopped basil, 1/2 tsp of salt, 1/4 tsp of pepper, 1/4 cup of extra virgin olive oil, and 3 Tbsp chopped onion. Let rest, covered, in the refrigerator. Spread onto bread and top with a sprinkling of Romano or Parmesan cheese.