This is a good "starting point" for bruschetta. I prefer to use 3 Roma tomatoes instead of one large tomato, I find the Roma tomatoes to be meatier. Also, rather than put the minced garlic in the bruschetta, I toast the bread and then rub the garlic clove over one side of the bread before heaping on the bruschetta. And be adventurous with the cheese...try mozzerella or fresh grated parmesan..how about Feta cheese. One last thing, I sometimes add Balsamic vinegar for an added zip.