There are a million recipes for bruschetta – almost anything from tuna to tomatoes can be broiled on a piece of toast and be divine. This is a very simple bruschetta that the Captain learned to make at his mother’s knee. She, no doubt, learned it from her own mother who came from Sicily in the early 1900’s.

Slices of bread

Peeled garlic

Olive Oil

Chopped fresh basil

Grated Parmigiano Cheese*

Toast the bread.
Rub the toast with the peeled garlic which has been cut in half.
Drizzle with ample olive oil.
Top with basil and then the grated cheese (the cheese keeps the basil from scorching)
Run under the broiler until the cheese is sizzling, and serve immediately.

*The Captain thinks his mother probably used pecorino cheese, as parmigiano was not widely available in Wisconsin back in the day.