I was so excited to get home from Italy and make this yummy Bruschetta with those small fresh tomatoes still on the vine. They smell so delicious and taste so sweet. We were having guests for dinner so this was the perfect time to experiment. I made a batch of my Century Bread and created small rolls. Cooked them in the oven then sliced them in half. Loaded them with olive oil and then scrapped a garlic clove over the top of each one. I bought a ciabatta for the guest and did the same procedure. I ate one piece of my gluten-free Bruschetta and they consumed mine along with the ciabatta Bruschetta. I imagine I could have used all gluten-free bread and they would never have known the difference. Next time!