I'm sure you have had bruschetta in restaurants from time to time.
The most important thing in this recipe is that you use very ripe tomatoes. I like to add melted cheese on the toasted bread before topping it with the tomatoes.
Here is my recipe:
6-7 ripe Roma tomatoes, cut into cubes
Chopped fresh basil or parsley, as much as you like
1/4 red onion chopped very fine
Salt and pepper to taste
2-3 Tbs good olive oil
6 oz shredded fontina cheese
Olive oil to drizzle on toasts
1 French baguette, sliced diagonally
1 or 2 peeled fresh garlic
Prepare cut tomatoes in a bowl add salt and pepper, olive oil, onion and fresh herbs.
Set aside. Leave it on your counter until you make your toasted bread.
On cookie sheet place slices of bread and toast on both sides. Careful not to burn. As soon as you take them out of the oven, scrape the bread slices with the peeled garlic. Like magic, the garlic is absorbed by the toast.
Place shredded fontina on each piece of toast. Place back in the oven for a short time just for cheese melts, not burnt. Watch it carefully.
On serving platter, top each piece of toasted bread with heaps of tomato mixture. Be generous and pile up high.