Mimmo’s Bruschetta

-Small, very ripe (preferably homegrown) tomatoes, sliced

-1 or 2 large cloves of fresh garlic, peeled and one small end sliced off.

-The best extra virgin olive oil you can find — preferably a big, rich oil from the south.

-Thin loaves of crusty French bread (you want slices close to bite size)

-Fresh oregano finely chopped

-Fresh basil cut or torn into small pieces

-Freshly ground black pepper

-Sea salt

Cut the bread into thin slices and lightly toast. Rub the toast with the raw garlic to taste (a latex glove makes this process a breeze, and a fresh one at that). Arrange on a large platter and lightly salt and pepper each piece of bread and top with a slice of tomato. Liberally drizzle all with extra virgin olive oil. Lightly sprinkle with oregano and top each with pieces of basil.