This one, I (Susan) have been making for a couple of years. I got inspired when a good friend gave me a ton of basil (and I mean a ton). It's all about tasting it as you go to make sure you like it, but here's how it goes for me:
4-6 Roma Tomatoes, chopped pretty finely, but not quite diced
2 teaspoons balsamic vinegar
1 tablespoon olive oil
3-4 cloves of fresh garlic, diced
3 or so tablespoons of fresh chopped basil (or you can do dried, and will probably need just about the same b/c it's more compact and will turn out to be a little more than if you measure fresh cut).
1 sprig of fresh rosemary, finely chopped (or 1 teaspoon of dried)
freshly shredded parmesean cheese
Mix all ingredients except the cheese together and adjust to your liking by adding more or less of any ingredient. More garlic or basil can add quite a bit of bite, whereas more tomatoes/olive oil can help to calm down the flavor. Also, I sometimes will add a dash of mixed herbs and spices. Usually something like the Italian pizza and pasta mix grinder you can get at Aldi. Add the cheese at the end before serving, or hold it out entirely, and only sprinkle over bruschetta once atop your italian bread of choice.
Speaking of bread, I like to use the pre-cut slices of Italian bread that come in a bag for a couple of bucks at the Green Hills Kroger (yep, the only Kroger I've found them at). You can of course use any toasted bread you'd like. It's easy to toast the little Italian slices in the oven. Just set the oven to 350 and let the slices toast for a few minutes on either side. This bread is also a great option because it's bite size, making it easy for finger food.
Enjoy!!
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