I've finally found my Italian calling... I think at least part of the reason I've been put on this earth is to promote bruschetta to the masses. Kylie, myself, and the 'schetta (as I like to call it) are becoming quite the threesome lately. We've invited 'schetta to many a dinner since we got back from Italy. It's hard not to like this little treat... I challenge you to find another food with as much tastiness that feels light and heathy... even after your 5th piece.

Got a pen and paper? Write this down... this is our super simple 'schetta recipe, straight from chef Paulo in Lucca. Give it a try, and I dare you to tell me you don't like it. Bruschetta Aglio ed Olio, al Pomodpro [ Italian Garlic Bread with Tomoato ] Ingredients Crusty Italian or French bread Extra virgin olive oil ~ 4 Tablespoons Fresh garlic ~ 4 cloves Salt to taste 2 ripe or under ripe tomatoes to taste 1/2 bunch fresh basil Fresh grated parmesan cheese (Optional, we added this and love it) Directions Toast the Italian bread (or French bread split lengthwise) preferably over charcoal until golden. (we just use a small toaster oven) Rub all over with garlic clove. Season with plenty of extra virgin olive oil. Salt to taste. Cut tomatoes into cubes about 1cm (1/2") and place in a bowl. Add chopped basil, salt and extra virgin olive oil and mix gently. Place the bowl in the center of a serving dish with garlic bread around it, and each person will add tomato to their bread to taste. Bon Apetit!