The choice of this preparation is ‘Genoa Green’ or a sweet green basil. The tomatoes should be peak of the season and summer ripe. The bread should be a crusty, country-style loaf made with simply flour, yeast, water, salt, and a little oil. The bruschetta can be served as a hearty appetizer or first course, or as a main dish for lunch. If you want a smaller, more formal appetizer, serve with basil antipasto on round toasts made from sliced baguettes.

Makes 12 Portions

1/2 pound (225 g) fresh mozzarella, torn into bite-sized pieces

2 medium tomatoes (about 12 ounces (340ml)), cut into dice

1 cup (240 ml) Vidalia or other sweet onion, thinly sliced and cut into 1/2 inch (1 cm) lengths

Salt and freshly ground pepper

About 3 tablespoons (45 ml) extra-virgin olive oil

Generous 1 cup (240 ml) packed basil leaves, cut crosswise into thin shreds

12 slices bread roughly 3 by 4 inches (8 by 10 cm)

3 or 4 large cloves garlic, peeled

Toss the mozzarella, tomatoes, and onion together in a mixing bowl. Generously salt and pepper, add 2 tablespoons (15 ml) oil, the basil, and toss well. Taste for seasoning.

Toast the bread until golden brown on both sides. Rub the toast firmly with the garlic and drizzle lightly with the remaining oil; use a little more oil if necessary. Evenly distribute the basil antipasto over the bruschetta and serve immediately.