Recipe for Bruschetta with artichoke cream, tomatoes, olives, and stracciatella.

Chop the tomatoes into small cubes after removing the green tops, and place them in a small bowl with good olive oil and salt.

Slice some olives and add them to the bowl.

Chop your fresh basil and add it to the bowl as well. Mix everything well and set aside.

Heat a pan with a drizzle of olive oil and toast the bread on both sides until it becomes crispy.

Peel the garlic and rub it on the slices of toasted bread.

To finish, spread a layer of artichoke cream on the slices of bread, then generously add the mixture of tomatoes, olives, and basil, and top with a little stracciatella. Enjoy immediately.