Originally it was called "fettunta", as it's still called in this way in Florence, and it was a slice of bread that was toasted or warmed up and then rubbed with garlic and flavored with salt and olive oil.
The bruschetta is none other than "the daughter of fettunta", a variation of the tradition gradually enriched by variants, experimentations, creativity and different flavors.
It's a typical recipe of Central Italy but  it's nowadays spread everywhere.
It's really easy to prepare, tasty and genuine and it can be enjoyed as a snack or appetizer; if varied with other ingredients can become a real first course, or even a dish.