Double Garlic Bruschetta

Take your day old baguette and cut 8 pieces half an inch thick (or four, if you are using a thicker type of bread). Douse with extra virgin olive oil, place on a cookie sheet, and put in a low oven to toast (about 325 degrees F, with the rack close to the bottom of the oven).

Mince 2 cloves of garlic as small as you can. Place in a mortar and pestle (or use a bowl and a heavy spoon). Add enough grated parmesan cheese (several tablespoons) and olive oil to make a spreadable paste. Remove cookie sheet from oven, spread bread with the paste, and replace in oven for about ten minutes.

Mince 1 large tomato, removing seeds and allowing liquid to strain out. You should have about a cup. Add 1 clove of garlic, minced, a handful of fresh basil, chopped, and a bit of olive oil.

Remove bread from oven, top with tomato mixture, and serve.

I apologize for the iffy measurements in this recipe-- it is my attempt to recreate some bruschetta I had in New York. Thanks to Patrick for testing it. (The eating, not the making.)