Tomato bruschetta (Bruschetta al pomodoro)

1. Deseed the tomatoes and cut them into small dice; mix in a bowl with the torn basil, half the extra virgin olive oil, the pinch of oregano, salt and pepper and leave to stand for 10-15 minutes.

2. Cut the bread into slices about 1.5 cm thick (if not already sliced).

3. Toast the slices in a hot griddle pan, on a grill or under the oven grill for 2-3 minutes on each side until crisp and marked with brown stripes.

4. Rub the surface of the still-hot bread with the peeled, halved garlic cloves and drizzle with the remaining olive oil.

5. Spoon the tomatoes onto the bread, draining off the juices.

6. Serve at once, while the bread is crisp.

Tip: Only top the bread with tomato just before serving, or it will go soggy; unsalted Tuscan bread or an open-textured ciabatta-style loaf works best.