Canonical Bruschetta
(pron. broos-KET-tah), and remember strictly for the garlic lover.
Take a piece of bread. Nearly any crusty bread will do: a ciabatta would be great, French pain de campagne or even baguette is fine.
Toast the bread until it develops a somewhat hard cut surface. Take a garlic clove, and rub it on the cut surface: the garlic should be abraded, and spread itself on the bread.
This will release invisible but powerful clouds of garlic vapors.
Once the bread has been garlic-ed to your taste, add extravirgin olive oil (with moderation) and some salt. Eat hot. Don't add sun dried tomatoes, camel cheese, North Baltic sprat. Don't fuck with the bruschetta, and the bruschetta will not fuck with you (this should be said with a heavy Italian accent).
This is bruschetta the way we eat it in Italy. And of course, it can't have cilantro or kalamata olives on top, since neither ingredient is Italian. I would also avoid the parmigiano, a cheese deserving a better fate than violent contact with garlic.
Bruschetta is a great way for using stale bread. BTW crostini in Italy are little cubes of dried bread that you can add to soup (they work well in minestrone).