Fresh bruschetta or bru‘sketta as it’s traditionally pronounced using vine ripe tomatoes from Fresno

This is my grandmother's recipe for fresh bruschetta. The only baking is the broiling of the bread prior to adding the fresh uncooked tomatoes. I oiled the bread and added a little basil then broiled it. I then scratched some garlic over the toasted bread before adding the tomatoes which I added a little olive oil, salt, pepper, and a little more basil. You can add whatever else you want, but this is the minimum. By the way, I butchered saying bruschetta as it should be as bru’sketta. Sorry to all of my viewers,