Sometimes she would spread cultured butter on the bread beforehand. Remember olive oil wasn't readily available in the 1960s. In those days olive oil was something your mother bought it from the chemist. It was gently warmed and a few drops would be popped into your ear to ease the pain of an earache. It worked. And is still recommended by doctors and nurses today.
In summer, mum would slice some of my father's homegrown Oxheart tomatoes onto the toasted bread (or Pirítós as we knew it), making sure she added just the right sprinkle of salt and pepper. The tomatoes were just picked, still warm from the sunshine and simply bursting with flavour!
The tomatoes in our kitchen garden aren't doing terribly well this season (they are coming on very slowly), but the basil is flourishing and we have plenty of home grown garlic. So, after a trip to the Capital Region Farmer's Market last weekend, we returned with a basketful of beautifully ripe tomatoes from Torcaso Produce, together with Dom's wood fired continental bread and extra virgin olive oil from the O'Clerys at Homeleigh Grove. Needless to say, I set to work on preparing Bruschetta a la Lizzy, the perfect summertime brunch. I'm not going to give you a recipe per se, for the preparation is so simple that you don't need one. Just be sure to use the freshest of ingredients. Toast the bread. Rub it immediately with a clove of garlic. Arrange some sliced tomatoes over the garlicky bread, sprinkle with tiny basil leaves and good olive oil. Season to taste and serve while warm.