* 3 roma tomatoes; slice into 4 spears, sprinkle with salt and olive oil and roast in the oven for a while (275F/135C for an hour, or hotter and quicker if you're in a hurry)
* 5 fresh basil leaves, chopped up pretty fine, but still recognizable as leaves
* 6 kalamata olives, pitted and chopped up
* 2 pieces grainy, seedy bread
* clove of garlic, peeled

Mix the first three ingredients in a bowl and let it sit for about five minutes.

Toast the bread until golden and crunchy. Rub a peeled clove of garlic onto the bread, making sure your garlic is getting rubbed into the bread. You should still have most of a clove of garlic when you’re done, that you can use for something else.

Spoon the tomato olive basil goo onto the garlicky bread and serve, in bed, with a glass of wine.

Garlic can also be added to the tomato mixture rather than to rub it in the bread… :smiley:

a plain bruschetta can also be so delicious