In 2004, in honour of our 25th anniversary, our kids, family and friends arranged to send us to Rome. We fell in love with bruschetta there and this is the result of my attempt to "de-construct" the Roman servings received and recreate it at home.
NOTES and Tips:
The Tomato mix can be prepared well in advance, as long as you do not refrigerate it which ruins the tomato and its texture.
San Marino tomatoes of Italy are probably the best in the world, but you can use ripe plum tomatoes. Try to avoid seeds and the clear juice, draining juice off as best you can.
Fresh basil, finely scissored to shreds, rather than dried.
"Euro Bread" is locally available here in Hamilton; it is a very long crusty loaf, about 6" (14cm) at the base and about 4" (10 cm) in height. It is white in interior colour, and is best used very fresh.
Note that meat and cheese weights are approximate. I use one shred of meat per slice of bread, and generally 1 or 2 slices of cheese per slice.