According to Slate.com, you can use baguette, focaccia, ciabatta, or some other Italian loaf for bruschetta, but the quality of the bread and olive oil matter so make sure to buy from a bakery, not from a grocery-store aisle.
Bruschetta is one of those dishes that are only as good as the sum of its parts. Aside from good quality bread, if you don’t start with a decent tomato, you won’t have decent bruschetta. That nightshade should be heavy and soft, and it should smell 'tomato-y'.
Almost everyone is familiar with bruschetta, as it's not only a simple appetizer but also an 'upscale' finger food. But while the traditional tomato-and-basil recipe is worthy of attention, Huffinton Post features these bruschetta varieties just waiting for their chance in the spotlight.