Note that my wife and I celebrated our 25th in Rome in June, and found out that the "Italian Cooking" there was remarkably different from what we experience here in North America...the "bruschetta" was totally different from what we eat here...
I've tried to copy the Roman experience, and then add to our North American tastes, here's where I find myself at...
(Note too, that here in Hamilton, there are more ex-Italians than anywhere on earth outside of Italy, so I do sort have have a leg up on ingredients!)
Wee can get "Euro Bread" fresh, at the local bakeries, and so slice this up, about 3/4" thick, and butter over with "garlic butter", locally available, curiously, the cheapest works the best for me...
Fry this in a non stick pan until toasted on one side, then flip...
I like placing a slice or two of really stinky Provolone Cheese on top, and covering for about 75 seconds, but if you take the Roman example, that's not done, its just the fried bread, until toasted on both sides...
Very fresh vine ripened tomato, chopped and diced, seeds removed and pretty much "drained", shredded fresh basil, a dollop of olive oil and (regionally speaking!) a dash of fresh ground pepper, Kosher salt, some minced garlic and some finely sliced/diced scallions...all whisked together, and, after ten minutes, "drained" of the extra water that exudes out of the tomato...fresh marjoram does add to this, in my own opinion, of not my wife's...
In Rome we were offered the fried Euro in garlic butter, with proscioutto (ie "Italian Bacon") heaped atop it...not bad, but expensive here in North America...