There has been a lot of bruschetta in my life lately. And I'm thinking that this is a very, very good thing.

Bruschetta was a part of many meals over in Italy in March. My all-time favorite antipasto. Chopped tomatoes, garlic and basil over grilled bread, topped with extra virgin olive oil. So fresh, so simple, so flavorful.

So messy and hard to eat too, but what the heck : )

Then my friends Mary Ellen and Phil made me the freshest, juiciest, most garlic-y bruschetta imaginable, on some warm grilled french bread. With some amazing basil and delicious olive oil drizzled over the chopped tomatoes. Mary Ellen rubs the garlic cloves right on the toasted bread. Heaven.

And last night my daughter and her boyfriend joined me for a meal of appetizers in San Luis Obispo, including another awesometown bruschetta. This version included some ultra soft mozzarella.

Really, it doesn't matter what recipe you follow. As far as appetizers go, a fresh tomato bruschetta is always a winner in my book!