2 slices of regular bread, cut into diamonds
4-5 cherry tomatoes (or 1 big tomato),
2 cloves of garlic, finely chopped
1 onion, chopped (optional)
A handful of basil, finely chopped
1 sprig of parsley
3 tbsp extra virgin olive oil
Salt to taste
Pepper to taste
1 tbsp Provolone cheese, grated, for garnish
Heat a non-stick pan on a low fire and toast the bread slices. Cut the tomato into small cubes and put in a mixing bowl. Add chopped garlic, and onion, if you choose to use it. Mix in basil and a little parsley. Season with salt and pepper and add a generous dash of olive oil. Mix well and leave for a few minutes to let the tomatoes marinate.
Spoon the mix on to the bread. Serve on a plate and sprinkle the cheese on top. Drizzle the rest of the oil over the bruschetta.