This classic Italian starter (which is actually pronounced 'broo-sket-ta' and not 'broo-shet-ta'), almost always has a generous dose of raw garlic. If you absolutely must, you can tame the garlic bite a bit by adding the topping to the bread before popping it into the oven.
1 head raw garlic
5 tbsp cold-pressed, extra-virgin olive oil (You can really taste the olive oil in this recipe, so use a good one!)
4 fresh tomatoes
3/4 cup basil, chopped
Sea salt and freshly ground pepper, to taste
1 freshly baked baguette
1/2 cup pine nuts
Peel garlic and dice into tiny pieces. Toss with olive oil in a bowl. Slice the tomatoes, discarding juice and seeds, then dice. Add to the bowl along with a half cup of the basil and stir to coat with oil. Season with salt and pepper. Cover and set aside to marinate for at least an hour.
Toast pine nuts in a dry skillet on medium-high heat, stirring constantly, for about 5 minutes. Slice the baguette in half lengthwise, then cut into 3/4-inch wide pieces. Arrange on an oven-safe pan. Warm the bread in a 300-degree (Fahrenheit) oven for about 5 minutes. Remove from oven and transfer to a serving platter, if desired.
Scoop garlic-tomato mixture over each piece, then sprinkle with pine nuts and chopped basil. Serve immediately.