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As an Italian-American, I love, love, love garlic, tomatoes and basil, all of which are musts for good bruschetta. This recipe was created in celebration of the first tomatoes to come out of our home garden this year. —Gina Rine, Canfield, Ohio
This is a different, fresher-tasting meal than some of the heartier ones that are usually slow cooked. It goes perfectly with a side of noodles or a mixed green salad. —Lori Lockrey, Pickering, Ontario
Whether I make enough for just the two of us or increase the amounts for a social occasion, I always get a request for this recipe. There's a nice mixture of flavors with the pickles and ripe olives, and a good crunch from the celery.