Instructions: Pre-heat broiler or grill.

In medium bowl combine fresh and oven-dried tomatoes, basil, salt and black and red peppers. Set aside.

Broil or grill bread until golden brown on both sides. In small bowl combine extra-virgin olive oil and roasted garlic. Brush over toasted bread slices.

Using a slotted spoon to drain off excess liquid, divide tomato mixture among bread slices. Garnish with extra julienned basil leaves, if desired, and serve immediately.

This recipe yields 12 slices.

Comments: In Tuscany, when the first olives are picked to make oil, they take a slice of fresh toast, rub it with garlic and splash on the brand new, pungent, peppery oil. I add tomato and basil, as they do in Rome, but make it sweeter by using oven-dried tomatoes and roasted garlic.

Wine Recommendation: I like to start a dinner, especially in the summer, with a chilled red wine, cooled just enough to take the edge off it. Lighter-bodied wines like a good Cotes du Rhone from Guigal or Chapoutier"s Belleruche, or perhaps a young Valpolicella, respond to a cooler temperature. Or you might want to try cooling a Californian Gamay or Beaujolais style wine too. They"re the perfect match for fresh, fragrant Bruschetta made with fresh, ripe tomatoes.

Yield: 12 slices

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