Bruschetta

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This is so good, so easy, my toddlers liked it, and it is authentic. I liked it better this way than with a topping!

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AB described the method for bruchetta correctly. Bruchetta is the bread, not toppings. And it is not a recipe for garlic toast, a different animal entirely. Bruchetta is nice with all sorts of toppings or with cheese. Mario does bruchetta similarly.

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I am so glad AB has shown America what authentic bruschetta is! It is the bread, NOT the topping!

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As an Italian from Southern Italy I can tell that this is the very first AUTHENTIC bruschetta recipe I have ever seen in my 8 years in the USA. My compliments to host.
Bruschetta is a very simple preparation, born as a peasant sort of food, the snack of farm people in the old times. Tomatoes or herbs can be just a local addition to the taste, and not the true recipe, that succeeds only with authentic Italian bread, extravirgin olive oil and optimal time of cooking (crunchy ourside, slightly soft inside. This is the bruschetta you would be served in Southern Italy as a start to your meal, and this is what must have originated the so called garlic bread sticks served in the USA.
The only thing missing in the recipe is a touch of Italian oregano (Mexican oregano is somewhat different.

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I have had better Garlic breads, but I like it strong. This is pretty good.