A bruschetta with a twist

As those who can read French might have known from a previous post, I recently made bruschette (yes, the plural is with an e, not with an s) for the family lunch. One of the things I learned spending time with Italians at uni, apart from a bit of Italian, is how to make bruschette: you toast a piece of bread, you grate a garlic clove on it, you then pour a bit of olive oil on it, then add a cut tomato, or some passata, then add grated cheese, preferably parmesan, then that's it, you have a healthy meal for you and your loved ones. You can of course do a few variations with bruschette and add different things. Which is what I always do with Wolfie: he loves them, but with olives. I put some one day on his, he won't have any without since then. Maybe I should do the same for my own bruschette, come to think of it.