Bruschetta al pomodoro (Italian) (vegan)

A bruschetta is an Italian antipasto (starter) which always has grilled or toasted bread as a base (usually the bread is also rubbed with garlic and olive oil). Various toppings can then follow, but by far the best-known version of this dish is the one with tomatoes, presented here. 
According to food historians, the dish originates in Ancient Rome, which gives it a plus, to me at least. :)
It's really fast to make, light and delicious to eat, while it also makes for a pretty starter, so don't hesitate to try making it at home. Enjoy.

Last year: Obazda (German Camembert spread).
Two years ago: Endives filled with cheese sauce and cherry tomatoes.
Three years ago: Zaansemosterdsoep (Dutch mustard soup), Mushroom, cheese and thyme crostini and  Pizza con pollo e mascarpone (Italian).





Ingredients (for a platter as shown above):

• 100 g mini toasted bread 
• 5-6 cherry tomatoes
• 1/2 teaspoon chopped basil (I used dry, but fresh would be even better)
• 1 teaspoon freshly chopped parsley
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, 1 chopped and 1 halved
• salt and pepper to taste

Note: The garlic clove and the cherry tomato on the platter are extras, just for decorating.

Arrange the bread on a serving platter.

Rub the bread with the sliced garlic clove and then with the olive oil. Chop the tomatoes in a bowl and mix them with the herbs, chopped garlic clove and salt and pepper. Carefully spoon the mix over the toasted bread.

It's done, dig in! :)